Prosciutto di Parma su melone e tavola rustica, con pere e cannella, evoca sapori estivi italiani autentici e freschi.
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Summer Flavors: 3 Unique Recipes with Prosciutto di Parma PDO.

Summer in Emilia is an explosion of colors and flavors, and there is no better way to celebrate it than with unique dishes that highlight the delicacies of the region. In this article, we present three fresh and innovative recipes that blend the unmistakable taste of Prosciutto di Parma PDO with seasonal ingredients. These culinary creations represent the soul of the Emilian summer, bringing an unforgettable gastronomic experience to the table.

Involtini di melone e prosciutto su vellutata di burrata, decorati con foglie di basilico, su piatto nero elegante.

Melon Rolls with Prosciutto on Burrata Cream

Ingredients:

• 200 g Prosciutto di Parma PDO, thinly sliced • 1 ripe melon • 150 g fresh burrata • Grated zest of one lemon • Fresh basil • Extra virgin olive oil • Salt and pepper to taste

Method:

  1. Cut the melon into thin slices.
  2. Mix the burrata with the lemon zest, salt, and pepper.
  3. Take a slice of melon, place a slice of Prosciutto di Parma on top and roll up.
  4. Arrange the rolls on a bed of burrata cream.
  5. Finish with fresh basil, a drizzle of oil, and a grinding of pepper.
Risotto cremoso con prosciutto di Parma e pere, decorato con rametti di timo, servito in una ciotola rustica.

Risotto with Prosciutto di Parma and Pears

Ingredients:

  • 150 g Prosciutto di Parma PDO, cut into small pieces
  • 200 g Carnaroli rice
  • 2 ripe pears, peeled and diced
  • 1 onion, finely chopped
  • 1/2 cup dry white wine
  • Vegetable broth
  • Butter
  • Parmigiano Reggiano PDO grated
  • Salt and pepper to taste.

Method:

  1. In a saucepan, sauté the onion in a little butter.
  2. Add the rice and toast lightly.
  3. Deglaze with white wine and allow the alcohol to evaporate.
  4. Gradually add the hot broth while stirring the rice.
  5. When the rice is almost cooked, add the Prosciutto di Parma and the pears.
  6. Continue cooking until the rice is al dente and creamy.
  7. Stir in Parmigiano Reggiano grated Parmigiano Reggiano, butter, salt, and pepper.
Insalata estiva con prosciutto croccante e pesche succose su un letto di lattuga colorata, perfetta per un pranzo rinfrescante.

Summer Salad with Crispy Ham and Peaches

Ingredients:

  • 100 g Prosciutto di Parma PDO crispy
  • 2 ripe peaches, sliced
  • Mixed lettuce and rocket
  • Pecorino Toscano PDO Aged, thinly sliced
  • Toasted walnuts
  • Balsamic Vinegar of Modena PGI
  • Extra virgin olive oil

Method:

  1. Arrange the mixed lettuce and arugula on the bottom of the plate.
  2. Add the peach slices and flakes of Pecorino.
  3. Sprinkle with toasted walnuts.
  4. Distribute the Prosciutto di Parma crispy.
  5. Finish with a few drops of Balsamic vinegar dressing and a drizzle of extra virgin olive oil.

We hope that these unique recipes, which combine Prosciutto di Parma PDO with fresh, seasonal ingredients, have made you want to try our products. If you want to fully enjoy the flavor of the region, explore our online store, where you will find a selection of the highest quality gourmet products. Make every meal a memorable culinary experience by bringing the essence of Emilia and Parma cuisine to your table.

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