Delivered at home with extra luxury crockery, leavened for 72 hours, based on rare and very expensive ingredients: this is the most expensive pizza in the world
Last year he had for weeks to discuss the pizza margherita of chef Carlo Cracco, sold to customers of his bistro in the Galleria in Milan at the price of 16 euros: let's imagine what the detractors of that pizza will think about the news that there is a much more expensive one, produced in Agropoli (near Paestum) and which costs an incredible 8,300 euros (these are the pizzas preferred by Americans).
The pizza in question is called Louis XIII and in this name it wants to enclose all the pomp of the Bourbon court: the chef who conceived it, Renato Viola, put it all to make this pizza an unforgettable experience (and all height of the price).
Let's see in detail the presentation and ingredients of this sumptuous pizza (which on the chef's website has an entirely dedicated section): first of all, it is brought strictly to the home by a staff composed by Viola himself, a sommelier and a chef, and is served with dishes and extra luxury cutlery in limited edition.
The very expensive pizza is small, 20 cm in diameter, and is designed for two people: it must be ordered well in advance, so that the mass can rise the 72 hours required by the recipe. The flour with which it is kneaded is certified organic, for the leavening a mix of yeasts (natural and beer) is used and the salt that is added is the Murray River, collected in the Murray basin and characterized by the apricot pink color and flavor irreplaceable.
Oscietra Reale Prestigio Caviar and Caviar Kaspia Oscietra Reale Classico are used to make the pizza, two types of sturgeon eggs with a refined and unmistakable flavor, and above all the eggs of Kaspia Beluga, an extremely rare specimen that is caught with extreme difficulty and whose eggs - very small - look and feel different from all the others.
On Louis XIII there are also the red prawns of Acciaroli (Cilento), the lobster of Palinuro (Lobster Palinurus Elephas), the cicada of the Mediterranean (Squilla mantis) and the mozzarella di bufala campana biological DOP.
Obviously pizza is served with the right accompanying beverage, which contributes in a not indifferent way to raising the final price: Cognac Louis XIII Remy Martin, the highest quality cognac available on the market today, produced only with grapes from the Grande Champagne region and mixed with numerous blends of eaux-de-vie aged between 40 and 100 years of age; Champagne Clos Du Mesnil 1995 Krug and Cardenal Mendoza Carta Real Sanchez Romate Finos, an 81-year-old brandy, served in an exclusive bottle, numbered and silk-screened, with a hand-retouched label and presented in a gold-toned metal package.
So there is something to satisfy all palates, from demanding to very demanding: and if you think that € 8,300 for a pizza is too much, know that you can also spend $ 2 million on a dinner and that even a hamburger can cost 2 thousand dollars!