Prosciutto di Parma with Agrodolce Melon

Prosciutto di Parma with Agrodolce Melon
Staff Writer
Proscuitto di Parma with Agrodolce Melon

Tulio Ristorante

Proscuitto di Parma with Agrodolce Melon

A sweet-sour syrup mixture flavored with currants gives the usual cantaloupe-and-prosciutto appetizer an interesting twist, and cutting the melon into small cubes instead of large wedges results in an elegant presentation.

Click here to see 11 Classic Antipasto Recipes for Summer.


Place the melon in a mixing bowl and place in the refrigerator for 1 hour to chill.

In a small saucepan, slowly heat the water, vinegar, sugar, and currants. Bring to a boil and let the sugar dissolve. Pour the warm mixture over the cantaloupe. Let cool to room temperature.

Place the sliced prosciutto on a platter. Drain the liquid from the melon. Spread the melon down the center of the platter and garnish with the arugula leaves. Serve immediately.


*Note: Have your butcher put the sliced prosciutto on individual pieces of waxed paper to avoid having them stick together.


Calories per serving:

432 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added

Daily value:



  • Fat 14g 22%
  • Carbs 25g 8%
  • Saturated 5g 24%
  • Fiber 1g 4%
  • Sugars 24g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 48g 96%
  • Cholesterol 119mg 40%
  • Sodium 4,593mg 191%
  • Calcium 33mg 3%
  • Magnesium 53mg 13%
  • Potassium 1,063mg 30%
  • Iron 2mg 13%
  • Zinc 5mg 33%
  • Phosphorus 560mg 80%
  • Vitamin A 62µg 7%
  • Vitamin C 14mg 23%
  • Thiamin (B1) 1mg 66%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 7mg 35%
  • Vitamin B6 1mg 38%
  • Folic Acid (B9) 17µg 4%
  • Vitamin B12 1µg 25%
  • Vitamin D 2µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 1µg 2%
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