Prosciutto and melon (Prosciutto e melone)
- Filio Cilli
- Aug 7
- 2 min read
Updated: Aug 29
A great summer classic, fresh plate of Italian cuisine.
The combination of prosciutto and melon has its roots in antiquity. As early as Roman times, doctors and cooks recommended balancing “cold and moist” foods (such as melon) with “hot and dry” ingredients (such as salted meat), according to Galen's theory of humors. It was therefore as much a gastronomic as a therapeutic combination.
Over the centuries, this combination has remained popular, especially in central and northern Italy, where high-quality prosciutto is produced.
In the 18th and 19th centuries, Prosciutto and Melon established itself as a dish served at noble summer tables. Its modern explosion came after World War II, thanks to the spread of the cold chain and the wider availability of fresh fruit. Today, it is considered an elegant yet simple summer appetizer, a symbol of Italian cuisine around the world.
🍽️ Serves: 4
⏲️ Time: 15 minutes
🧺 Ingredients:
1 ripe melon (typically Cantaloupe or Retato)
200–250 g very thinly sliced prosciutto (San Daniele or Parma)
basil or mint leaves for garnish (optional)
2 tablespoons balsamic vinegar (optional)
🥣 Instructions:
Preparation of the melon
Cut the melon in half lengthwise, remove the seeds and inner strands with a spoon. Cut into 8–12 even slices, keeping the skin on for a more attractive presentation.
Assembly with Prosciutto Crudo Arrange melon slices on a serving plate or individual portions. Wrap each slice with one or two thin prosciutto slices, leaving part of the fruit visible to highlight color and freshness.
Finishing and Decoration
Add a few drops of balsamic vinegar on each portion sparingly, to enhance but not overpower. Garnish with fresh basil or mint leaves.
💡Tips:
Choose a ripe but firm melon.
Use high-quality, sweet prosciutto, thinly sliced.
Use balsamic vinegar sparingly.
Keep melon and prosciutto refrigerated but serve at least 10–15 minutes before eating.
Comments