Seriously, a $1,000 pizza? Like the headline asks, what could possibly make it worth that much?
Three words: caviar and lobster. But mostly the caviar.
Restaurateur Nino Selimaj on Wednesday introduced the world to his “Bellisima Pizza”: a 12 inch, thin crust pizza topped with $820 dollars worth of six different types of caviar, lobster, creme fraiche, and chives, Reuters reports.
If you cut it eight ways, that’s $125 a slice.
Image courtesy Everett Bogue
“I know this won’t be for everyone but there are people in New York who can afford it and once tried, they’ll be back for more. It is delicious,” said Selimaj, an Albanian native who moved to the U.S. almost 29 years ago and currently owns five restaurants in New York City.
“Sure, some people will say it is just a publicity stunt but I have researched this for over a year and think there is a demand. I have already sold one,” he added.
But don’t think you can walk right in his Nino’s Bellissima restaurant and expect them to make you the “Bellissima Pizza” on the fly. You’ll need to give them 24 hours notice because they order the caviar in advance.
“[W]here better to experiment with pizza than in New York where people love their pizza?” he added.
(H/T: The Consumerist)
Front page photo source: Everett Bogue
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