Classical tradition
Prosciutto e Melone
Silky prosciutto and ripe cantaloupe form a cool Italian summer antipasto built on a classic sweet-and-savory contrast.
The story
About the dish
The Davanti archive describes Prosciutto e Melone with 36-month-aged Parma prosciutto and cantaloupe; character begins with deep savor and gentle sweetness from long-aged prosciutto; its counterpoint is juicy floral sweetness from cantaloupe, with clean salty-sweet contrast between prosciutto and cantaloupe rounding out the sequence.
The Parma Ham Consortium describes a process governed by salt, air and time; Davanti’s archived version specified a particularly long 36-month maturation.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.