Prosciutto e Melone: A Dance of Savory and Sweet

Savor the classic Italian antipasto, Prosciutto e Melone, a dish where simplicity meets elegance. Picture thin, delicate slices of prosciutto, their slightly salty savoriness complementing the cool, sweet bites of ripe melon. This dish is a timeless ballet of flavors and textures: the silky, rich meat effortlessly twirls with the juicy, refreshing fruit, creating a harmonious and luxurious experience.

Prosciutto e Melone: A Dance of Savory and Sweet

Preparation and Cooking Time

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes

Servings and Size

  • Yields: 4 servings 
  • Serving Size: 3-4 prosciutto slices, 1/4 melon

Nutritional Information (per serving)

  • Calories: 180 kcal 
  • Carbohydrates: 8g 
  • Protein: 12g 
  • Fat: 12g 
  • Sodium: 670mg 
  • Fiber: 1g


  • Cantaloupe melon - 1 medium-sized, approximately 1.2kg
  • Prosciutto di Parma - 12 to 16 slices, about 100g
  • Method of Preparation:Cut the melon into quarters, remove the seeds, and peel off the skin.
  • Slice each quarter into thin wedges.
  • Drape prosciutto slices over the melon wedges.
  • Arrange on a platter, alternating between melon and prosciutto.

Culinary Tips

  • Choose a melon that’s fragrant and heavy for its size, indicating ripeness.
  • If prosciutto slices are too thick, they can be gently pounded thinner for a more delicate texture.
  • Chill the melon before serving for a refreshing contrast to the room-temperature prosciutto.


  • Q: Can I use other types of melon? A: Honeydew is a great alternative.
  • Q: How do I store leftovers? A: Wrap in plastic; refrigerate for up to a day.
  • Q: What drinks pair well with this dish? A: A crisp white wine or a light sparkling beverage enhances the flavors.


Prosciutto e Melone offers a delectable escape into the world of Italian antipasti, where each morsel speaks of summer's bounty and the artisanal charm of Italian cured meats.