[国际新闻] 纽约餐厅超名贵薄饼 售价一千美元

日月光

美国纽约市一间餐厅推出堪称全球最名贵的意大利薄饼，采用6种鱼子酱及新鲜龙虾炮制，每个盛惠一千美元。这款超豪薄饼直径30厘米（12吋），可以切成8块，每块售价125美元。薄饼贵在选用6种珍贵鱼子酱及新鲜龙虾制作，再以法式酸奶油及细香葱作配料。0 O% I0 @9 T- T/ D* F2 ~' g
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　　它是餐厅老板塞利马杰花了逾一年时间研制，至今已售出一个。由于预备材料需时，鱼子酱要在提早落订，因此顾客想吃的话，必须在一日前预订。这款薄饼究竟是否物有所值，实在见仁见智，但塞利马杰就对这款薄饼充满信心，认为吃得起的顾客一定会回头再光顾。但顾客如果还有余钱，可以光顾邻近一间餐厅，它推出了一款金箔雪糕新地，上铺23卡金叶，一客要1000美元。
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, T4 W- s9 ]5 `　　塞利马杰29年前由阿尔巴尼亚移居纽约市，在当地开了6家意大利薄饼餐厅。其中只有位于曼哈顿的Nino's Bellissima餐厅，才推出这款名贵意大利薄饼。他相信，这种豪华薄饼大有市场，因为它非常美味，顾客一定会再次光顾。
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( ~' m2 l8 Q+ \+ A- b: l3 o6 f+ B$ A+ BDelivery isn't included in price of $1,000 pizza& q3 A* Q' M% m9 @; w/ w- ]
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NEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match.人在德国 社区1 A( v) r* T, {" ~0 `1 e% Y+ B" f
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An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.
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) c& \; {2 ~& _3 b6 k; Q+ r1 y3 d( c) Ers238848.rs.hosteurope.de"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.
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"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."8 A% H$ U2 r2 R0 P3 u: ?0 {
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As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.4 {3 @9 o, I: g8 |' V7 Q4 P
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"When (Selimaj) told me about it, I thought he was on crack," Dietl said. "But eating it was like Disney World. The balls of caviar just pop in your mouth. It was an exciting taste."
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Selimaj's pizza price matches the $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.
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He said he experimented with truffles before settling on lobster and caviar.
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And, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.
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( Y$ T: y, j  oA New York Daily News reporter who had a bite thought it "was tasty."
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# Z( }  @% d4 F6 y"I felt like I was eating a high-end appetizer," he said. "The blend of the dough and the creme fraîche sauce and the fish - it all seemed to work well together."& x2 G& T+ M( d9 S! D  N

/ ^" p7 |# ^! h2 z/ r5 uCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.rs238848.rs.hosteurope.de0 @; A$ |9 ]$ J9 P) ~

7 [$ w( D0 U0 Q# T) x. m"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."
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; q+ H* k0 T- R7 v. h/ I6 O0 A"It's tasty," she concluded, "but I would never pay for it."
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