Cantaloupe with prosciutto, or as the Italian called it prosciutto e melone. The epitome of summer.
Fresh and chilled, sweet cantaloupe with salty Italian prosciutto. My mouth is watering just writing these words.
With just a few ingredients and absolutely no cooking, this prosciutto and melon appetizer is one of the easiest dishes to make.
Growing up, it was the summer months’ ritual to select and enjoy the sweetest cantaloupe. Whether it was breakfast, lunch, afternoon snack, or dinner, we always had a fresh cantaloupe.
My dad was the master of selecting the right one and passed down the ritual to me.
To him, it was a magical moment when your sense of smell approached the melon, pressed on the green indentation, and he smelled it.
You could see if enchantment of doing this summer task. He took a lot of pride and happiness in presenting the melon at the table.
What is the difference between prosciutto and Prosciutto di Parma?
While the prosciutto can be made in any region, the prosciutto di Parma can only be made exclusively in Parma. Parma is a city located in the northern Italian region of Emiglia-Romagna.
Emiglia-Romagna is rich in culinary history and cuisine and its contribution to Italian food culture.
Prosciutto di Parma is a Protected Designation of Origin (PDO) food, meaning that it can only be produced in Parma and is recognized as one of the finest hams in the world.
How to select the perfect cantaloupe or melon?
To select the perfectly ripe and sweet melon, here are a few tips:
- Look for tan cantaloupe with light green lines across. Steer away from any brown or soft spots.
- It should be firm.
- At the stem part, you should be able to smell the fragrant sweet smell of melon. My dad used to press it with his thumb slightly and smell it.
Easy and Tasty Prosciutto Wrapped Cantaloupe Recipe – Eat Simple Food
FAQ
What fruit goes well with prosciutto?
What tastes good with prosciutto?
Do Italians eat prosciutto with melon?