[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。* T! V- i5 [) B: E

2 W- Q" F  Y8 H: J　　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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Delivery isn't included in price of $1,000 pizza% h! @$ `9 h  L5 e9 b
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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.
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An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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# z: X& f& Q, o; JNino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.人在德国 社区- x: o/ @. h6 T9 M) X
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"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.' C8 b2 _$ U* Z" c$ q; ^" f- `
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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."
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3 N& O+ ?' e2 I/ O# V0 aAs of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.
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1 \+ K" R" r6 E, S9 E4 `" b"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."人在德国 社区, T7 |. z$ `3 Q3 @- Y; H+ m- r" X
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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.# X4 i& G- s. \; W+ F
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He said he experimented with truffles before settling on lobster and caviar.% T- a& |. e  e' l9 C

$ [; f" @& J/ N3 R! u" S8 P' SAnd, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.# A$ U* w/ G2 X4 V/ E

- G# ]/ d% X9 h/ o9 c% l( Swww.csuchen.deA New York Daily News reporter who had a bite thought it "was tasty.") h6 t/ U: S" k' o3 d; e8 c  W! H: e

$ \+ l, P( e. s( M2 b0 f"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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0 ?7 U5 \. C! z1 ]* b: s; x. Q1 rCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.
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"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."www.csuchen.de! f. v. P# c$ o- `/ x. s7 K3 `

% ]- y, E! n$ _* L! a4 U: o"It's tasty," she concluded, "but I would never pay for it."
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