Prosciutto e Melone

Prosciutto e Melone is one of the most clichéd Italian antipasti. The dish is said to be traced back to the 2nd century AD. Doctor Galeno is the supposid creator of the dish. He believed that every individual was a combination of warm, cold, dry and juicy components. These elements related to the elements (earth, water, fire and air). Galeno believed in balance and that we would live best by consuming a combination of these elements.

I am a strong believer that a healthy life is complemented by a balanced diet. It is Galeno’s hunt for a dish with a balance that inspired me to prepare the Prosciutto e Melone for the food fair.

Balanced diet

The sweet and salty combination of the Prosciutto and cantaloupe is a strange concept that works. This dish has historical value but is only now being offered more and more in Italian restaurants, contributing to its contemporary edge. The dish is presented in a very simplistic way. The melon is cut small and a piece of prosciutto is then skewered into the fruit with a toothpick. The fresh dish is very simple and easy to make.

I was satisfied with my slightly rustic presentation of the dish, I cut rough medium sized pieces of cantaloupe and wrapped them with Italian prosciutto. This adds to the dishes already modern edge and ties to the Italian simplistic way of cooking, with fresh produce and limited method.

I was not left carrying any pieces home after the food fair, thus I think my simplistic yet cliché Italian antipasti was a winner!

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