"Nino's Bellisima," one of Nino Selimaj's six restaurants in the New York City, is adding this special pizza into its menu. Overlook conventional cheese and pizza sauce, the record-priced 12 inch thin outside layer topped with eight ounces of four various types of Petrossian caviar, four ounces of fine sliced Maine lobster tail, chives, creme fraiche, salmon roe, and a tad bit of spice with wasabi. Cut into four, one of the slices will make you pay $250.
“Let them say I’m crazy,” Selimaj says. “But I believe in this product, and it’s gonna sell!”
“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.”
Despite of knowing that most of the people can’t afford his pizza, Selimaj said, “There are people in New York who can afford it and once tried, they’ll be back for more.”
Owner Nino Selimaj— who says he was first employed at a restaurant on E. 58th St. as a dishwasher. Thirty-two years after the fact, Selimaj has come full circle; he now possesses and operates five restaurants placed all around the NYC.
Now, you might think Nino's pizza might must be the world's most costly pizza, isn't that so? But no, it’s not.
The Guinness world record for the Most Expensive Pizza in The World is Chef Gordon Ramsay’s Italian white truffle pizza.