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In Roman times, mixing cold and moist foods with hot and dry ones was a common health practice according to the ancient medicinal teachings of Humorism, a system based on the balance of four key elements: fire, air, earth, and water. Spend just $99.00 more and enjoy free shipping. The power behind this pairing goes beyond flavor, though. The best part? Allowing the fat of the prosciutto to warm up will bring out the nuances of the prosciutto’s flavor. JavaScript seems to be disabled in your browser. It is served by itself, with melon, on sandwiches or crostini, stuffed in pastas, and more. Prosciutto e melone is a no-cooking-required, two-ingredient, throw-together kind of meal. Copyright © 2019 EATALY TORONTO LP 55 Bloor St West, Toronto, Ontario, M4W 1A5, Canada | All Rights Reserved. Try not to serve this dish too cold. Special offers, new products, and creative gifts, Classes, events, and complimentary tastings, We will be sure that you're up-to-date on the world of high-quality food and drink. We’re breaking down the heritage of this cured meat and some of its most popular forms today. popped up centuries later, written by none other than Pellegrino Artusi, the father of modern Italian cuisine. Next, take 8-10 slices of prosciutto crudo (best if sliced paper-thin, and even better if prosciutto crudo DOP!) Allowing the fat of the prosciutto to warm up will bring out the nuances of the prosciutto’s flavour. was yet to be invented, the practice of eating cured meat with fruit was born in order to boost the immune system. was yet to be invented, the practice of eating cured meat with fruit was born in order to boost the immune system. Our extra tip? These cookies will be stored in your browser only with your consent. It is mandatory to procure user consent prior to running these cookies on your website. The answer, it turns out, is a centuries-old tale. The point is, we're all a little crazy for the endlessly satisfying combination of salty and sweet, and prosciutto e melone is one of those dishes that strikes the perfect balance. Try not to serve this dish too cold. We also use third-party cookies that help us analyze and understand how you use this website. We'll assume you're ok with this, but you can opt-out if you wish. You will find a version of it in every region. Although. The pairing surged in popularity around the 1960s, and has been a star of the Italian summer table every since. In Roman times, mixing cold and moist foods with hot and dry ones was a common health practice according to the ancient medicinal teachings of Humorism, a system based on the balance of four key elements: fire, air, earth, and water. What exactly is prosciutto? Century AD. Necessary cookies are absolutely essential for the website to function properly. Allowing the fat of the prosciutto to warm up will bring out the nuances of the prosciutto’s flavor. In Roman times, mixing cold and moist foods with hot and dry ones was a common health practice according to the ancient medicinal teachings of Humorism, a system based on the balance of four key elements: fire, air, earth, and water. These cookies do not store any personal information. The actual recipe for prosciutto e melone popped up centuries later, written by none other than Pellegrino Artusi, the father of modern Italian cuisine. The best part? and wrap each wedge of melon in 1-2 slices of prosciutto, leaving the ends of the melon slices showing. Explore more ways to pair prosciutto, and shop your local Eataly store to try this quintessential Italian dish for yourself! Although. Prosciutto’s been around for hundreds of years, but not much has changed about the those salty, silky slices you’ve seen wrapped around melon at the beginning of a traditional Italian meal. Serve immediately, or keep in the fridge until ready to serve. Prosciutto e melone. As this Italian saying goes, "Don't let the farmer know how good cheese and fruit taste together!" Registered Eataly.com users may modify their preferences on the page "MY ACCOUNT". Simply slice a cantaloupe or other variety of sweet melon into eight long slices, removing the seeds and carefully carving the rind off of each slice with a paring knife. When it comes to quick and breezy summer eating, prosciutto e melone is a summer staple for any Italian – but why do we eat these two foods together? Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. When it comes to quick and breezy summer eating, prosciutto e melone is a summer staple for any Italian – but why do we eat these two foods together? This website uses cookies to improve your experience. Packed with vitamins, fibre, good fats, and protein, this refreshing plate is as versatile as it is healthy, to be enjoyed as lunch, part of an aperitivo spread, or even dinner, whether inside or out on the terrazzo. You must have JavaScript enabled in your browser to utilize the functionality of this website. popped up centuries later, written by none other than Pellegrino Artusi, the father of modern Italian cuisine. and wrap each wedge of melon in 1-2 slices of prosciutto, leaving the ends of the melon slices showing. The actual recipe for prosciutto e melonepopped up centuries later… Try not to serve this dish too cold. Need the perfect gift for the wine lovers in your, THIS could be you this weekend because Truffle Day, The holiday gifting season is upon us, and this ye, It’s no secret that Barolo and mushrooms make a, If you've never tried fresh truffles from Italy, n, Did you know we have three different types of pizz, We’re here for you, Toronto ❤️ Our market is, Unearth a buried treasure from the comfort of your. The actual recipe for prosciutto e melone popped up centuries later, written by none other than Pellegrino Artusi, the father of modern Italian cuisine. But opting out of some of these cookies may have an effect on your browsing experience. This category only includes cookies that ensures basic functionalities and security features of the website. Although prosciutto crudowas yet to be invented, the practice of eating cured meat with fruit was born in order to boost the immune system. Al contadino non far sapere quanto è buono il cacio con le pere! That’s it! The pairing surged in popularity around the 1960s, and has been a star of the Italian summer table every since. Ravioli di Zucca (Butternut Squash Ravioli Recipe), Agnolotti in Brodo di Parmigiano Reggiano. The power behind this pairing goes beyond flavour, though. Prosciutto e melone is a no-cooking-required, two-ingredient, throw-together kind of meal. But it’s also a very old combination with roots dating back to the 2. This field is for validation purposes and should be left unchanged. Home / News / The Story of Prosciutto e Melone. Next, take 8-10 slices of prosciutto crudo (best if sliced paper-thin, and even better if prosciutto crudo DOP!) You also have the option to opt-out of these cookies. Allowing the fat of the prosciutto to warm up will bring out the nuances of the prosciutto’s flavour. The actual recipe for prosciutto e melone popped up centuries later, written by none other than Pellegrino Artusi, the father of modern Italian cuisine. The dish seems to have disappeared after being published in Artusi’s seminal cookbook in the 1890s, only to reappear decades later. There are plenty of imitations, but the real deal is Italian dry-cured ham, typically thinly … The dish seems to have disappeared after being published in Artusi’s seminal cookbook in the 1890s, only to reappear … The dish seems to have disappeared after being published in Artusi’s seminal cookbook in the 1890s, only to reappear decades later. This website uses cookies to improve your experience while you navigate through the website. The power behind this pairing goes beyond flavor, though. That’s it! Although prosciutto crudo was yet to be invented, the practice of eating cured meat with fruit was born in order to boost the immune system. Serve immediately, or keep in the fridge until ready to serve. The dish seems to have disappeared after being published in Artusi’s seminal cookbook in the 1890s, only to reappear decades later. Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. Try not to serve this dish too cold. Packed with vitamins, fiber, good fats, and protein, this refreshing plate is as versatile as it is healthy, to be enjoyed as lunch, part of an aperitivo spread, or even dinner, whether inside or out on the terrazzo. Packed with vitamins, fiber, good fats, and protein, this refreshing plate is as versatile as it is healthy, to be enjoyed as lunch, part of an. And shop your local Eataly store to try this quintessential Italian dish for yourself it ’ s flavour invented. Home / news / the Story of prosciutto crudo ( best if sliced paper-thin, has. 1-2 slices of prosciutto crudo DOP! we ’ re breaking down the heritage of website... ( Butternut Squash ravioli Recipe ), Agnolotti in Brodo di Parmigiano Reggiano kind of.! Or on Instacart to try this quintessential Italian dish for yourself is a,! On Instacart to try this quintessential Italian dish for yourself and promotions Italian dish yourself... To serve flavour, though shop in-store at Eataly Toronto LP 55 Bloor West. Of melon in 1-2 slices of prosciutto e melone serve immediately, or in... This quintessential Italian dish for yourself use this website as this Italian saying,! For yourself absolutely essential for the website © 2019 Eataly Toronto LP 55 Bloor St West Toronto! Try this quintessential Italian dish for yourself opt-out if you wish to warm will! More ways to pair prosciutto, and has been a star of melon. Power behind this pairing goes beyond flavour, though a version of it in region! Fat of the prosciutto ’ s seminal cookbook in the fridge until ready serve. 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