Prosciutto e Melone

Cured Ham and Melon


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This is the ultimate Italian antipasto and it remains a sure-fire winner every time it is served, as long as the melon is perfectly ripe and sweet, the figs are soft and a little sticky, and the ham is freshly and expertly sliced into paper-thin sheets. This refreshing yet toothsome combination was originally discovered in Emilia-Romagna, where this dish originates. Off-season, when the melons and figs are not available, the fruit of choice would be ripe pears. Serve it with fresh, crusty bread and chilled rosé on a sunny day.


  • 75 g/3 oz salad leaves
  • 1 melon, about 1.2 kg/ lb, chilled
  • 4 figs, either green or black, chilled
  • 12 slices prosciutto crudo (prosciutto di Parma, prosciutto di San Daniele or prosciutto di Carpegna) or speck


  1. Arrange the salad leaves on a large serving platter. Slice and seed the melon and arrange it on the salad leaves.
  2. If the figs are firm, peel off their skins, otherwise leave the skin on.

  3. Quarter the figs and arrange them alongside the melon slices.

  4. Arrange the prosciutto slices in the middle of the dish, overlapping the melon slices and figs, then serve immediately.