An excellent Parma ham and Burrata pizza tasted in Vietnam.
I didn't eat this beautiful and tasty pizza in Naples or in Italy but in Ho Chi Minh, Vietnam.
I have to say that I don't know if it was because I hadn't eaten one for almost a month or because it was really well made but I gobbled it up in 10 minutes.
The two main ingredients were then of real quality: the raw ham was a DOP and the burrata seemed fresh.
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Photo taken with Canon EOS M100 and lens Canon EF-M 11-22.
I forgot: the pizzeria was Pizza 4P’s Ben Thanh.
Parma ham is a typical cured meat from the province of Parma; more precisely, the production area is located 5 km south of the Via Emilia, up to an altitude of no more than 900 m, bordered to the east by the Enza torrent and to the west by the Stirone torrent.
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