Prosciutto e Melone
Sud Forno Executive Chef Giovanna Alonzi and Terroni Queen Wine Director Graeme Moore continue their monthly collaboration, pairing wine and food with intention. Drawing from Terroni favourites and seasonal inspirations, each recipe is grounded in Italian tradition and meant to be enjoyed at your own table.
Enjoy this month's perfect pairing for Contadi Castaldi Rose Franciacorta Brut DOCG featured in the 4-bottle premium case for July 2026.
Recipe curated by Sud Forno Executive Chef Giovanna Alonzi.
Prosciutto e Melone: Cantaloupe with Prosciutto and Basil
Serves: 4
Prep time: 10 minutes
Ingredients
- 1 small ripe cantaloupe
- 4–6 ounces (115–170 g) thinly sliced prosciutto di Parma
- A handful of fresh basil leaves
Method
- Cut the cantaloupe in half, remove the seeds, and peel it.
- Slice the cantaloupe into very thin rounds or half-moons.
- Arrange the melon slices on a serving platter, slightly overlapping.
- Tear or gently fold the prosciutto and place it over the melon.
- Scatter the fresh basil leaves over the top.
- Serve immediately
- Buon Appetito!
