"The world’s most expensive pizza."

"I want someone to look at me the same way I look at pizza."

The tale of how it all began and the visionary behind it:

Are you enticed by the idea of a piping hot pizza adorned with your favorite vegetables, succulent chicken slices, and a generous amount of cheese? If so, how much would you be willing to spend on such a delectable treat? Perhaps a thousand rupees? Maybe even 5000 rupees for an exceptionally tasty pizza in a pleasant ambiance? However, did you know that there exists a pizza that costs a staggering 77 lakh rupees, and yet people are willing to pay for it? Yes, we are referring to the world's most expensive pizza, Louis XIII, which carries a jaw-dropping price tag of $12,000!

The fascinating tale behind its creation begins with Renato Viola, the mastermind behind Louis XIII. Renato crafts this extraordinary pizza exclusively for a select group of individuals in Salerno, a charming coastal city in Italy. Measuring 20 cm in diameter, this pizza is designed to serve two people. What sets Louis XIII apart is its remarkable customizability, allowing you to tailor it to your exact preferences.

Renato Viola himself is a culinary virtuoso and a prominent figure in Italy's gastronomic scene. Not only is he a revered pizza chef, but he is also a member of the esteemed Italian Acrobatic Pizza Team. Renato's expertise and skill have earned him a well-deserved reputation as one of the world's finest pizza makers.

The preparation:

The preparation of Louis XIII begins with the dough, which is made from a secret recipe that has been passed down through generations. Viola insists on using only the finest flour, sourced from a small mill in Italy, known for its exceptional quality. The dough is then hand-kneaded and left to rise for 48 hours, allowing it to develop a light and airy texture.

While the dough is resting, the sommelier carefully selects the perfect wines and spirits to accompany the pizza. Each alcohol is chosen for its ability to complement the flavors of the ingredients and elevate the overall dining experience. The Remy Martin Cognac Louis XIII, known for its smoothness and complexity, pairs beautifully with the rich and decadent flavors of the pizza. The Champagne Krug Clos Du Mesnil 1995, with its delicate bubbles and notes of citrus and honey, adds a touch of elegance. Finally, the Cardenal Mendoza Sanchez Charter Real Romate Finos, a brandy with hints of vanilla and caramel, provides a warm and comforting finish.

Once the dough has risen, it is carefully stretched and shaped into a perfect circle. Viola then adds a generous layer of the finest Mozzarella di bufala, ensuring that every inch of the pizza is covered in creamy, melt-in-your-mouth goodness. The lobsters, sourced from the pristine waters of Maine, are cooked to perfection and flamed with cognac, infusing them with a rich and smoky flavor. The lobsters are then delicately placed on top of the cheese, creating a stunning visual presentation.

To further enhance the luxuriousness of Louis XIII, Viola adds three types of exotic caviars. The Beluga caviar, known for its large and luscious pearls, adds a burst of briny flavor. The Osetra caviar, with its nutty and buttery notes, provides a delicate richness. Finally, the Sevruga caviar, with its intense and complex flavors, adds a touch of sophistication. The Mediterranean shrimp, sourced from the crystal-clear waters of Greece, are cooked to perfection and placed strategically on the pizza, adding a sweet and succulent element.

To finish, Viola sprinkles a pinch of Australian pink salt sourced from the Murray River, known for its delicate flavor and unique pink hue. This final touch adds a subtle hint of saltiness, balancing out the richness of the cheese, lobster, and caviar.

When the Louis XIII is finally ready to be served, it is presented on