Restaurante britânico cobra R$ 734 para adicionar abacaxi na pizza

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[{"selector":"#anim-73605ac5-c58a-4e3b-bc8e-a81cbc0feec0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-acc25e46-6190-4629-afc6-03520ba2977e","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-fad67306-6e85-4d2f-898c-2d950e86865d","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-d664c2b8-44c1-4606-b61b-3e251abdb306","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Quase 60 anos depois, a questão sobre se o abacaxi pertence ou não à pizza continua dividindo nações, comunidades e até famílias stockking/Freepik

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[{"selector":"#anim-38fe31c6-ece9-4f70-8745-547f6f94f81c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5c87b80e-27ae-405b-9f51-50e0610bd783","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-77896d68-914d-47dc-926c-c4897c9885c8","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e5ce1e60-75f8-42d3-b020-1bc0b3496772","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Enquanto isso, pizzas mais tradicionais, como a de pepperoni, almôndega ou napolitana, custam no máximo US$ 17 (R$ 101) Instagram/Lupa Pizza

[{"selector":"#anim-04e3e784-7209-4b1e-8d6c-4a8983d947fe","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-67223a38-391c-499e-adac-d0b812e933ed","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5f574fe4-c6f3-4fc4-9769-4a5760c9e574","keyframes":{"opacity":[0,1]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ceafb2a1-6043-4a01-83cb-80c770100a6c","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] “Eu digo ‘não’ ao abacaxi,” afirma o chef da Lupa, Quin Jianoran, em entrevista ao C NN Travel Instagram/Lupa Pizza

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