When the heat makes a proper meal feel like too much, this dish comes to the rescue. Prosciutto e melone is one of the most iconic Italian pairings—simple, refreshing, and so satisfying. The sweet juiciness of cantaloupe melon meets the delicate saltiness of Prosciutto di Parma, creating a flavour combination that just makes sense.
This classic is perfect as a light meal, a starter, or even an elegant appetiser for guests. Slice, wrap, and serve—it’s that easy. Want to impress? Try transforming it into bite-sized cocktail skewers with a touch of basil for a fancy finish.
It’s proof that Italian cuisine thrives on simplicity and quality ingredients. So when the weather warms up, give this no-fuss recipe a try. It’s summer on a plate.
What is ‘Prosciutto e Melone’
Prosciutto e Melone is a classic Italian antipasto (starter) that pairs thinly sliced cured ham with sweet, ripe melon—typically cantaloupe. It’s a perfect balance of salty and sweet, soft and juicy, light yet indulgent. The dish consists of slices of prosciutto crudo (usually Prosciutto di Parma or San Daniele) gently draped over chilled wedges of melon. That’s it. No dressing, no garnish—just top-quality ingredients doing all the work. It’s refreshing, elegant, and naturally gluten-free.
Tips
- Choose ripe, fragrant melon.
- Use high-quality prosciutto, like Prosciutto di Parma, sliced very thinly. The ham should almost melt in your mouth.
- Keep both ingredients chilled, but let the prosciutto sit at room temperature for a few minutes before serving to enhance its flavour and texture.
- Cut the melon into wedges or bite-size chunks depending on how you’re serving it. If you are serving it at parties or summer gatherings serve on sticks.
How to Prepare ‘Prosciutto e Melone’ on Sticks
Just cube the melon and fold small strips of prosciutto into ribbon shapes, then thread them onto cocktail sticks or small skewers. You can even add a small basil leaf or a ball of mozzarella for a twist, though the classic pairing shines beautifully on its own.
It’s a fuss-free, no-cook appetiser that looks impressive and tastes refreshing, salty, and sweet all in one bite.
Storage
Prosciutto e melone is best served fresh. If you have leftovers cover them loosely with cling film and store in the fridge for up to 12 hours. After that, the melon may start to release water and soften the prosciutto.
More Summer Appetisers
Prosciutto e Melone (Parma Ham & Melon)
Ingredients
- 1 cantaloupe melon
- 6 slices of Prosciutto di Parma
Toppings
- basil
- extra virgin olive oil
- balsamic vinegar
- honey
Instructions
- Remove the peel from the melon. To do so, cut the melon in half, then cut into slices and remove the bottom peel from each slice (like in my video).
- Tear off half of the prosciutto slice and wrap this around the melon slice. Do the same for each melon slice.