How to make Prosciutto e Melone

Why cooks start here

Prosciutto e Melone is cooked the way Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Prosciutto e Melone is a classic pairing from the heart of Emilia-Romagna, celebrated for its simplicity and elegance. While this dish often graces summer tables across Italy, it is the home version that truly captures the Italian spirit of effortless cooking. Here, the focus is on quality ingredients—Prosciutto di Parma and ripe Cantaloupe melon—showcased without embellishment, just as an Italian family would prepare it, with olive oil and salt measured by instinct. The dish offers a delightful contrast of textures and flavors: the savory, buttery prosciutto against the sweet, juicy melon. It’s a sensory experience that invites you to savor each bite slowly, appreciating the balance of salty and sweet, tender and crisp. This is an uncomplicated delight best enjoyed when the melon is at its peak, needing nothing more than a sunny day and good company.