The wood-fire baked pizza features a topping of onion purée, fontina cheese, baby mozzarella, pancetta, cep mushrooms and freshly picked wild mizuna lettuce leaf from Wiltshire. But its extravagant cost is down to the final garnish - fresh shavings of £1,400-a-kilo white truffle from Umbria, added at the table.
I can't even conceive of having so much money that there's nothing better to spend it on than this. I'll be happy to volunteer for the experiment, however!
A/T to A Welsh View.
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