The Italian restaurant Cucina Alba in New York City only serves 15 pizzas per week at 25 euros each. The demand is huge.
Despite the hefty price tag of $28 and the fact that the pizza is served on designer utensils, demand for the carefully prepared Neapolitan masterpiece is enormous. The New York Post quotes one guest as saying: “I hope they make more pizzas, then I would come every Monday.”
The restaurant in New York’s Chelsea neighborhood had been looking for ways to increase traffic and decided to give the pizza idea a try. “I would say the number of visitors more than doubled on Mondays,” says chef Adam Leonti. What sets the pizza apart from its thousands of area competitors is the classic crispy crust that old New York pizzerias are known for.
And why so few pizzas per evening? Leonti prepares the pizzas himself – the dough alone requires up to three days of preparation time. Another highlight: The pizza is served on black and gold, authentic Versace plates, which are imported from the old country and sold for around $500.
In the future, Leonti plans to make Sunday dessert day and offer a lavish dessert menu that pays homage to Italian pastries like sfogliatelle and many other treats. For now, however, it’s Monday that’s the talk of the town all week long.
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