Undoubtedly, pizza is one of the most international and popular foods worldwide. Among its unique features, this millenary dish originating in Italy is highly versatile concerning the ingredients that can compose it and, consequently, the price it can reach. The renowned Italian chef Renato Viola, born in Agropoli, in the province of Salerno (southern Italy), is the inventor of this luxurious recipe. To make it, he uses: certified organic flour A.I.A.B (Italian Association of Organic Agriculture), Australian pink salt from the Murray River, natural yeast, three varieties of caviar, red prawns from Acciaroli, Norwegian lobster, prawns, and organic buffalo mozzarella. This luxurious gastronomic creation is accompanied by a bottle of refined French champagne Krug Clos Du Mesnil 1955, in line with the level of the ingredients used.
A large part of the high cost of this pizza is due to the three types of caviar it contains. One of them is Oscietra Royal Prestige, large eggs with a very sweet flavor and a slight nutty aroma. Another is Kaspia Oscietra Royal Classic — dark brown in color and up to 2 mm in diameter — derived from a sturgeon that can reach two meters in length and weigh up to 200 kilos. It lives near the coast of Iran and is usually found south of the Caspian Sea. Lastly, the Beluga Kaspia, a soft, creamy, and firm caviar ranging from pearl gray to dark gray, comes from a sturgeon also from the Caspian Sea and the Danube River, which can grow up to 4 meters long, weigh up to 1,000 kilos, and from which no more than 100 specimens are caught per year.
The entire preparation of the pizza and service is conducted within the client's home, except for the dough, which is made 72 hours in advance, as is traditional in Italy. It also includes an exclusive set of plates and cutlery with limited edition design. The team consists of two chefs (including its creator, Renato Viola) and a sommelier. Renato Viola is considered one of Italy and the world's best pizza master chefs. He is a member of the Italian acrobatic pizza team and has won awards in pizza-making competitions across Italy and Europe. He has competed in Paris, Las Vegas, Miami, London, Rome, Naples, Stuttgart, Dublin, Edinburgh, and Milan. As a pizza instructor and an expert in various preparation techniques, he is constantly innovating in the field.
The experience is very complete, as it also pays special attention to the beverages that are part of this culinary journey. Besides the French champagne, the proposal includes the prestigious Louis XIII cognac — used in the preparation, giving the pizza its name — and an exclusive bottle of Cardenal de Mendoza Carta Real brandy.
The pizza is small — approximately 20 cm in diameter — and is considered sufficient for a meal for two people. Its creator assures that "€8,300 for the service is not an exaggerated price if you consider the high-quality ingredients and that two people are brought to your home to cook them." And it is very likely to be so, but considering that pizza originated as a humble food to combat hunger among the lower classes, it is curious that there exists a variant with such an elevated price for this popular dish.
