Prosciutto and Melon

Today's simple dish is a classic example of "Prosciutto e Melone" ie Prosciutto and Melon, which we enjoy in our own table and not only when we travel to our neighboring country, Italy.
It should by accompanied by Prosecco, a slightly sweet, sparkling Italian wine. It has a slight fruity aroma with a touch of sweetness, but still very cool courtesy of the bubbles.
work: 00h:10′ time: 00h:10′ very easy: 1/5
Prosciutto and Melon
Emilia–Romagna
The thinly sliced pink ham from Parma is one of the major products of the Emilia-Romagna, a province in northern Italy, whose capital is the city of Bologna. This province is now considered one of the wealthiest and most developed regions of Europe.
It offers high quality of life and has very advanced and modern social services.
The Emilia-Romagna is also an important cultural and tourist center and is home to the oldest University of the Western world.
It is an important production center for food and cars (Ferrari, Lamborghini, Maserati and Ducati).
It also has a crowded and colorful beach-coastline on the Adriatic, with many tourist resorts such as Rimini and Riccione.

Kitchen and Gastronomy:

  • It is known for its pasta, tortellini, lasagne and tagliatelle.
  • The famous cheese Parmigiano Reggiano and Grana Padano are products of this region.
  • The famous "Balsamico Di Modena", balsamic vinegar made in Modena and Reggio Emilia, in accordance with legally binding, traditional procedures.
  • And do not forget that the area is best known for its meat products. Especially the pork which includes many kinds of sausages, mortadella, pancetta and of course, the internationally known "Prosciutto Di Parma".
  • Sweet and very famous wines are indicative of the region.

Ingredients (8 pieces)

  • 1 ripe melon
  • 16 thin slices of Italian Prosciutto di Parma
We choose a ripe melon.
Cut it in two and then slice. Clean the seeds and peel.
Wrap one, two slices of prosciutto around the melon slices peeled and place in serving dish.
Italians eat it as a first dish and accompany it with a prosecco, a slightly sweet, sparkling Italian wine.
Prosciutto and Melon Lovers of authentic and pure flavors insist that the prosciutto should be served and eaten alone or with a slice of bread. But many prefer to enjoy it with a cool, sweet melon, sweet figs or ripe, juicy pear.
The sweetness of fruit combines with the salty, smoky flavor of prosciutto.
Try to wrap small thin pieces of prosciutto around the edge of a bread-stick and just bite!
Prosciutto and Melon This plate was served as a first course, in our recent trip to Venice and it was for a serving for one person (myself). A tasty treat with an airy cut prosciutto, with a special flavor and no "tourist" approach.
The restaurants cut the prosciutto just before serving from a huge smoked ham. It was delicious and had a sweet melon aroma.
It's my favorite summer dish, from all that I tasted from the Italian cuisine.

8 comments:

  1. I love prosciutto e melone :-) in italy is very good! Kisses

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  2. Prosciutto di PArma e melone are a "must" during the Summer....and I prefer PArmigiano Reggiano...I think is better than Grana PAdano!!! Hugs, Flavia

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