The Classic Summer Snack That's Enjoyed In Italy

We all know a few foods that have a Pavlovian-like ability to evoke instant memories of summer. When it comes to Italy, that can be a good caprese salad with tomatoes and mozzarella, or a Sicilian lemon granita with a brioche, which just so happens to be Italian-born TV chef Giada de Laurentiis' favorite breakfast. But for many Italians, the most immediate answer might be less familiar to those of us across the pond: Melon and prosciutto (Parma ham).

When the sweltering heat of "Ferragosto" — Italy's mid-August public vacation — hits hard, Italians North and South find solace in cracking open a melon, slapping out a few slices of prosciutto, and calling it a feast (and with good reason). Its simplicity is its asset: All you need is a ripe cantaloupe melon – which are in season from late spring to the early fall — cut into wedges, and some good-quality Parma ham (breadsticks are a bonus). The combination of the succulent freshness of the melon and the fatty saltiness of the prosciutto makes it as good a savory-sweet combo as comes. 

Above all, the combo is the perfect, easy hack to solve almost any summertime culinary dilemma. Want to forego cooking and look for a quick fix? Something quick and easy to bring to the beach? An aesthetically pleasing appetizer? A low-effort potluck contribution when running out of time? Melon and prosciutto are the winning duo that just about rise to every occasion. Savory, salty, sweet, and refreshing, it's the perfect dish on a hot day.

Many Italian recipes are a lot newer than people think — indeed, classics like carbonara and tiramisu only emerged after the Second World War. Melon and prosciutto, however, is one of those dishes that can actually lay claim to a multi-millennial history. Indeed, the fruit-and-cured meat combo might seem strange at first — Italians are known for their scepticism over the supposed "heresy" that is putting pineapple on pizza — yet the theory of mixing the sweet and the savory dates back to ancient Rome. The 2nd-century C.E. theory of "Humorism" thought that certain culinary combinations had health benefits, and among those was mixing "moist" foods like melon with "dry" ones, like ham, giving birth to the much-beloved summer snack duo.

Melon and prosciutto may have ultimately stood the test of time, but that certainly does not mean it's set in stone. You know the old saying, "If it ain't broke, don't fix it?" Well, a standard melon and prosciutto most certainly is not broke, and works perfectly well as is, but that doesn't mean the recipe can't be enhanced with an optional tweak or two. 

To truly elevate the dish from delicious to worthy of the Roman gods, you can try a few easy add-ons. Sprinkling some mint leaves, for instance, provides an aromatic note that elevates the flavors. If you want some creamy freshness, then mozzarella balls, or goat cheese for extra tang, also work perfectly. And a surprising addition for some extra heat is a drizzle of hot honey. The beauty of melon and prosciutto is that its simplicity is the key to its versatility — it's the ideal base for a huge range of summer dishes, and one that few will be disappointed with.