We The Italians | Italian Cuisine: Figs with Raw Ham

Italian Cuisine: Figs with Raw Ham

Italian Cuisine: Figs with Raw Ham

  • WTI Magazine #95 Sep 15, 2017
  • 574

Figs with prosciutto crudo is certainly a winning combination! This is a special dish to serve for a starter or aperitif, combining the sweetness of figs and the intense flavor of prosciutto. In no time you can impress your guests. 

For this recipe I used Tuscan prosciutto but you can also use prosciutto di Parma or prosciutto S. Daniele, depending on your personal preference. Prosciutto crudo’s taste depends on the aging time and the amount of fat present in the pork. Prosciutto di Parma (from Parma in Emilia-Romagna) has a distinct flavor due to the longer aging time when compared to Prosciutto S. Daniele (from Friuli), sweeter and lighter in texture, while Prosciutto Toscano has a much stronger and decisive taste because of the spices used to cure it. The secret of this simple dish is without doubt the freshness and quality of the ingredients. 

Figs are available in Italy from July to October and there are several varieties. The purple ones are my favorite. Figs are ancient fruits and still today consumed for their health benefits.


Preparation time: 5 minutes      Servings: 4-6


12 medium figs

12 prosciutto crudo slices


  1. Clean figs by washing them very quickly under running cold water and pat dry with kitchen paper
  2. Cut each fig twice vertically with a knife downwards from the stalk, taking care not to cut them down to the bottom, but instead only enough to open them into a 4-part cluster
  3. Place the figs open on a plate
  4. Meanwhile, take a slice of ham that will not be too thin otherwise you will not be able to create the roses. Divide each slice into two equal parts and then form each half into a roll.

Note: As soon as you prepare them you should consume the figs.