Prosciutto e Melone: a dish over 3000 years old.
Summer binges on our tables one of the most popular Italian dish: prosciutto e melone (ham and melon).
A combination that is the result of knowledge that goes straight from the time of the Etruscans and Romans: sweet and sour flavors.
In fact, according to the ancients, the body’s heat was due to an “internal fire” that warmed the limbs. Consequently the cold and wet foods had to be combined with hot and dry foods. As a result, they were able to mitigate the negative consequences on health. This explains the origin of sweet and sour flavors: cheese with pears, peaches with wine and cured ham and figs or melon.
Prosciutto and Melone is the perfect summer appetizer!
• 200g Dop (Protected Designation of Origin) or PGI (Protected Geographical Indication) prosciutto
• 1 melon, possibly netted.
Cut the melon into slices in the shape of the fruit. Remove the seeds and peel and put the slices on a serving plate. Place one piece of ham on each slice of melon.
Did you know that: For each melon its ham!
An original way to transform this simple dish into a gourmet appetizer is to choose the right combinations of the ingredients, strictly Italian.
All you need to do is focus on the regional specialties, for example, a PGI melon from Mantua, grown between the provinces of Emilia, is always consistent and sweet. The perfect mix is, therefore, to serve it with a ham of character, such as the Crudo di Cuneo Dop.
If, on the other hand, you want to amaze your diners , try Tamaris melon, a lesser-known PGI (except for the chefs), characterized by a smooth, light skin, and a very sweet and fragrant flesh, reminiscent of courgette. Combine it with a delicate and refined cured ham, such as Prosciutto di Parma Dop or Prosciutto di San Daniele Dop.