13 Jul2006


Now this is one of the finest and easiest ways I can think of to cure a sugar (and salt) deficiency…prosciutto e melone. Ripe, luscious, sweet and succulent slices of cantaloupe topped with thin slices of Prosciutto San Daniele. This classic pairing of ingredients is made in culinary heaven. And melonbas with a tomato and mozzarella salad, it is at its finest only if the individual ingredients are topnotch. I found some pretty spectacular melons at the market in Rome one day (say 9.25/10.00 rating) and got some good prosciutto at the deli and put them together for a late afternoon snack…yum! I have ordered this dish at least 50 times in restaurants around the world and I would say only 10% were even close to the one we photographed here… while it’s relatively easy to get reasonably good prosciutto in most major cities, it’s not so easy to find a really good melon to go with it!



  1. fried-neurons says:

    One of my absolute favorites!

    That settles it… right after work I’m going to AG Ferrari to get some san daniele! :)

    Jul 13, 2006 | 3:57 am


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  3. nikka says:

    where can i get good prosciutto in manila?

    Jul 13, 2006 | 10:11 am

  4. Jean says:

    MM, just love your blog!
    Nikka, Shopwise sells prosciutto.

    Jul 13, 2006 | 1:26 pm

  5. currystrumpet says:

    grappa’s at greenbelt serves something similar — parma wrapped around mango slices. i guess it’s easier to find good mangoes than melons in the phils!

    Jul 13, 2006 | 1:27 pm

  6. Mandy says:

    the softness of the melon with the slgiht chewiness of the prosciutto, and the combination of sweet, salty, juicy! delicious!!

    Jul 13, 2006 | 11:59 pm

  7. anonymous paul says:

    i really do NOT like melons. but i love prosciutto ham. whoever thought of air-drying raw, salted pig limbs for months/years is a genius. whoever had the guts taking the first bite should be commended. galileo’s in mandaluyong should have some decent prosciutto. or terry’s (not sure though)

    Jul 14, 2006 | 11:54 am

  8. Marketman says:

    Yes, Galileo Enoteca sells not only prosciutto but Prosciutto San Daniele which is a premium version…very good. Also Terry’s on Pasong Tamo and at the Podium and all Santis Delicatessen branches should carry it… anonymous paul, lots of melons in the Philippines are awful…perhaps if you tried an Italian or French Cavillon you could be persuaded to change your mind?

    Jul 14, 2006 | 1:48 pm

  9. Wilson Cariaga says:

    I know someone who puts air dried beef instead of prosciutto, yuck. . . where did he get that idea?? I really don’t know, but I think it’s terribly wrong. . . i just don’t like the taste.

    Jul 14, 2006 | 6:20 pm

  10. sasha says:

    Hi MarketMan,

    This comment is maybe a bit out-of-left-field but I was wondering if you’d heard about a blog called “Kuiadaore”? Anyway J, the blogger today posted comments and recipes about Jamon Iberico and Serrano and they are beautiful. Just thought you might like to check them out if you haven’t already, seeing as how you went to Spain recently. Here’s the link: http://www.brandoesq.blogspot.com/

    PS Really enjoying your posts about your adventures in Italy!! :-)

    Jul 14, 2006 | 10:08 pm

  11. mgr says:

    You can also substitute jamon serrano for prociutto. We serve this frequently at our “tapas” parties.

    Jul 15, 2006 | 1:31 am

  12. Marketman says:

    Wilson, air dried beef? Yuck is right. Sasha, thanks for the link and I will visit it. mgr, yes, serrano is a reasonable substitute, but sometimes I find it a bit hard…

    Jul 15, 2006 | 9:36 am

  13. Bay_leaf says:

    lol, just saw this today and while this is what we had for dinner last night,the taste of prosciutto and chilled melon is in my tongue again. ;) i love it with freshly grounded pepper!

    Jul 17, 2006 | 8:09 pm

  14. Mrs AP says:

    I immediately took a liking on this when I tasted it at the 2nd EB! Took home some but it was not as delicioso =(

    Nov 7, 2006 | 9:45 pm


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