[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。) B8 }& O, B, F: ~+ Y

! m9 N, |6 s6 c0 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。, ^; M+ y) S2 [  ]+ u' U! x
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Delivery isn't included in price of $1,000 pizza
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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.www.csuchen.de7 o3 q* R+ d0 ^

* O9 p, e9 b# M# a2 v" [7 fAn East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.' Y! m6 B0 k0 C0 Z  s$ J
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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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"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."- d- b; k4 U  V  R3 m6 U  F

- u$ q( @8 w7 sAs of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.6 F5 ]9 w3 x$ d: `
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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 $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.
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He said he experimented with truffles before settling on lobster and caviar.$ S9 Y: W, [4 ?. R7 I% g

" ?# k& P0 S1 H! b: r' D2 P$ C; l) g% nwww.csuchen.deAnd, 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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A New York Daily News reporter who had a bite thought it "was tasty."! h8 r- H6 n) n/ O8 T8 y
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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.") t8 s8 k0 S+ n" Z5 W- c

+ m; ~; t/ n) y  _4 KCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.
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' n5 o: u7 M* h/ K$ T4 S0 f"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."5 X$ n. k9 e6 w  K: X  E
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"It's tasty," she concluded, "but I would never pay for it."8 @2 j% R- d1 @5 h) `( R

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