• Yield: Serves 6 as a main course, 12 as an antipasto

  • Time: 10 minutes prep, 5 minutes cooking, 15 minutes total

A specialty of Ristorante delle Rose in Marina di Montemarciano. It uses prosciutto from Carpegna, but if that is unavailable you may substitute the product from Parma or San Daniele.


  • 2 kilograms / 4 1/2 pounds whole (or 1.3 kilograms/3 pounds cleaned) medium shrimp or prawns

  • 200 grams / 1/2 pound prosciutto, sliced thin

  • 4 to 5 tablespoons extra-virgin olive oil

  • 1 glass/200 milliliters / 2/3 cup dry white wine, such as Verdicchio


1. If you are using whole shrimp or prawns, clean them carefully and remove the shells, heads, and tails. Wrap each shrimp in a slice of prosciutto (if the slices are long, use half a slice).

2. Pour the olive oil in a pan and heat it. Then carefully add the shrimp, shake the pan, and cover. Cook over low heat. After 5 minutes, turn the shrimp, shake the pan again, and cover. Cook for another 5 minutes. Then add the wine and let it evaporate. Serve immediately.

Variation: Marche is the home of excellent anisette. Instead of wine, you might try 1/2 glass (100 milliliters / 1/3 cup of anisette).

Wine: Verdicchio

Excerpted from Italy for the Gourmet Traveler (Little, Brown, 1996). © by Fred Plotkin. Used with permission.

Fred Plotkin is the author of nine books, including Italy for the Gourmet Traveler. He has written for publications including The New York Times, the Los Angeles Times, Opera News, Time, Newsweek, Gourmet, GQ, Travel & Leisure, Food & Wine, Bon Appétit, Gastronomica and Saveur. He has worked in opera and classical music for more than 35 years.