[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。
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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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5 @, t# L# O# L5 d　　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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! ?  _9 O7 _. ]Delivery isn't included in price of $1,000 pizza. f1 B# G7 B) f0 Y) M1 [
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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./ A- ]! |* r, [

/ k' n0 i! d8 }1 n" I. Ywww.csuchen.deAn East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.www.csuchen.de0 y8 r6 I9 E9 H3 d) L0 ~( R
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Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.
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* V. X0 B0 d# G1 G8 G3 ]% F3 u4 ["It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.
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! l2 C2 x2 J6 p8 q9 x"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."7 p* n# m2 Y; l' ~
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As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.
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( E: }9 t' q9 \! v"When (Selimaj) told me about it, I thought he was on crack," Dietl said. "But eating it was like Disney World. The balls of caviar just pop in your mouth. It was an exciting taste."0 G! A4 |$ v# f: c9 c. `
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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., z5 m! L+ S2 y  |, Q. P
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A New York Daily News reporter who had a bite thought it "was tasty."# {' P* j3 W  t3 d! L" W* g/ ?

" E: g2 g9 ?6 t# L"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."
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Customer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.6 V7 l% ^1 N/ c2 P3 F' X5 h
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"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."
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"It's tasty," she concluded, "but I would never pay for it."
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