🍈 Prosciutto e Melone
Prosciutto e melone is a classic Italian summer antipasto of chilled cantaloupe wedges draped with paper-thin slices of cured ham. The sweet, juicy melon and the salty, silky prosciutto balance each other in every bite. It needs no cooking and is served as a starter or light lunch.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 ripe cantaloupe melon (about 1.2 kg)
- 120 g prosciutto crudo, thinly sliced
- Freshly ground black pepper
- A few fresh mint or basil leaves
Method
- Chill the melon, then halve it, scoop out the seeds and cut into 8 wedges.
- Remove the rind if you like, so the slices are easy to eat.
- Drape a slice of prosciutto over or around each wedge.
- Finish with black pepper and a few herb leaves and serve cold.
How to make it lighter
- Use 2–3 slices of prosciutto per person and more melon; the ham is the saltier, denser part.
- Trim the visible white fat from the prosciutto slices.
- Serve it as a starter before a light main rather than with extra sides.
History
Pairing melon with cured ham is a long-standing Italian custom, especially in regions known for prosciutto such as Emilia-Romagna and Friuli. It is now a fixture of summer menus across Italy and beyond.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →