In the heart of Salerno, Italy, along the shimmering Amalfi Coast, an unassuming 20 cm creation commands global attention. The Louis XIII pizza, a culinary masterpiece conceived by the legendary chef Renato Viola, stands as the pinnacle of luxury. Priced at an astonishing $12,000, this pizza isn’t just a meal; it’s a testament to the art of gastronomy.
The Journey of Craftsmanship
The creation of Louis XIII begins with patience and precision. The dough is the result of a meticulous process, requiring 72 hours to rise. This lengthy fermentation ensures a base that is both light and flavorful, while the prolonged resting period enhances its texture, making it the perfect foundation for a symphony of rare ingredients.
The Recipe for Opulence
Ingredients:
For the Dough:
- 300g Italian tipo “00” flour
- 200ml purified water
- 2g Himalayan pink salt
- 1g fresh brewer’s yeast
For the Toppings:
- 10g Oscietra Royal Prestige caviar
- 10g Kaspia Oscietra Royal Classic caviar
- 10g Kaspia Beluga caviar
- 200g Norwegian lobster meat, freshly poached
- A blend of 7 cheeses (e.g., Fior di Latte, Buffalo Mozzarella, Parmigiano Reggiano, Pecorino Romano, Gorgonzola, Fontina, and Caciocavallo), finely shredded and balanced for flavor
- 20ml organic extra virgin olive oil
- A sprinkle of Maldon sea salt flakes
For the Pairing:
- 1 bottle of Louis Roederer Cristal Champagne
- A selection of aged Louis XIII Cognac
Instructions:
- Prepare the Dough:
- In a large bowl, combine the flour and salt. Dissolve the yeast in room-temperature water and gradually mix it into the flour.
- Knead the dough until smooth and elastic, then cover and allow it to rise in the refrigerator for 72 hours. Remove and let it rest at room temperature for an additional 2 hours before shaping.
- Preheat and Shape:
- Preheat a pizza stone in the oven at 250°C (480°F). Shape the dough into a 20 cm circle, ensuring the edges are slightly thicker to form a crust.
- Layer the Cheeses:
- Evenly distribute the seven-cheese blend across the dough, leaving a slight border.
- Cook the Pizza:
- Bake the pizza for 8-10 minutes, or until the cheese is melted and bubbling, with a golden hue on the crust.
- Add the Lobster:
- Carefully arrange the freshly poached lobster medallions across the pizza, ensuring even distribution.
- Finish with Caviar:
- Once out of the oven, dollop the three types of caviar across the pizza, emphasizing their distinct colors and textures.
- Garnish and Serve:
- Drizzle with olive oil, sprinkle with Maldon sea salt flakes, and serve immediately with chilled champagne and cognac.
The Experience of Louis XIII
Every bite of the Louis XIII pizza tells a story of luxury. The rich creaminess of the cheese blend harmonizes with the delicate salinity of the caviar, while the tender Norwegian lobster adds a succulent sweetness. Paired with the effervescent crispness of champagne and the smoky warmth of cognac, this pizza becomes more than a meal – it’s an unparalleled sensory journey.
Chef Renato Viola’s Louis XIII is a tribute to the rare, the exquisite, and the extraordinary. It embodies not just the flavors of the world’s finest ingredients but the very essence of culinary artistry.
