During the Roman times, we ate cured meat and fruit together to boost our immune systems, commonly consuming hot and cold, moist and dry foods together following medicinal teaching, humorism, based on balancing the four key elements: fire, earth, water and air. In the 1960s, prosciutto e melone grew in popularity and has since featured on the table as a well-loved dish during Italian summer.
Why not pick up some Italian melon from our greengrocers, Natoora, and prosciutto from our butchers and make your own following the steps below:
- Slice a sweet melon into 8 slices – we like to use a juicy honeydew melon from Natoora
- Using a knife, remove the seeds and carefully cut the rind off each piece of melon
- Wrap each piece of melon in 1-2 pieces of prosciutto selected from the market
- Serve immediately for a quick summer lunch or aperitivo dish
Top tip: serve this dish at room temperature to allow the prosciutto to warm and release flavour.
It’s as simple as that! No cooking or prep is necessary, making this dish perfect for a hot summer’s day.
Learn more about Italian gastronomy with the Italian Trade Agency.