[国际新闻] 纽约餐厅超名贵薄饼 售价一千美元

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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。
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6 Y; ~: Z% H8 w' e( o0 q( B* T　　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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　　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。* m0 D9 M- D3 g# \- A
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Delivery isn't included in price of $1,000 pizza
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! F6 Z: @: L0 i  xNEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match./ d- t; E; |) G. R4 }6 t

" F+ ^; j) `3 M+ T( V+ A4 |An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.7 ~) h3 H; Z5 U
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"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.( {4 Z$ [- Q8 l$ V; a$ K: J, f

0 @! B6 j$ [3 ^8 }( _! e人在德国 社区"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."
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As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.1 B5 e. x0 q/ ~6 q' m* o% y
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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., _% ~/ i) Y* D; _5 h! f( ~
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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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! N; r/ D" m: C2 w6 r- F; [rs238848.rs.hosteurope.deA New York Daily News reporter who had a bite thought it "was tasty."
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"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."4 Z; M3 W  Y, K: c& L, I  Z' q

( F+ z( E- U8 ?3 [' g, C) UCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.
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: x- |2 J+ Y) d1 k1 j$ s0 V9 _"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."% F4 B& K" }# M' P0 B4 O

5 s% L/ N; K5 g# Q0 z, ?人在德国 社区"It's tasty," she concluded, "but I would never pay for it."$ {$ F5 o4 [- c& i) b+ u
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