pruh-SHOO-toh
/pɹəˈʃuˌtoʊ/
Prosciutto is pronounced pruh-SHOO-toh (/pɹəˈʃuˌtoʊ/). Prosciutto is a cured Italian ham, typically air‑dried and thinly sliced for antipasti or sandwiches. The term can refer to several regional styles, with prosciutti showcasing delicate, savory flavors. In English, it denotes the meat itself rather than the cooking method, and it is often used in charcuterie or culinary contexts.
nounProsciutto is a cured Italian ham, typically air‑dried and thinly sliced for antipasti or sandwiches. The term can refer to several regional styles, with prosciutti showcasing delicate, savory flavors. In English, it denotes the meat itself rather than the cooking method, and it is often used in charcuterie or culinary contexts.
"I ordered prosciutto and melon as an elegant starter."
"The deli offered prosciutto on light, crusty bread with arugula."
"She folded slices of prosciutto into pasta for extra depth of flavor."
Pronounce as pro-SHOO-tto with the stress on the second syllable. IPA US: ˌproʊˈʃuːt.oʊ; UK: ˌprɒˈʃuːt.tə; AU: ˌprɒˈʃuːt.ə. Tip: begin with ‘pro’ like ‘pro’ in professional, then a long ‘oo’ in the middle, and end with a light ‘to’ or ‘tto’ depending on accent. The key is the /ʃ/ sound and keeping the final vowel soft and short in American English. Audio references: consult Pronounce or Forvo entries for native speaker samples to hear the Italian vowel quality and final syllable treatment.
Common errors: 1) Flattening the second syllable into a short ‘u’ or ‘oo’ without length or misplacing the stress, 2) pronouncing the final -tto as a hard ‘toh’ instead of a softer '-to' or '-tta' depending on accent, 3) replacing /ʃ/ with /s/ or /ʒ/. Correction tips: emphasize the /ʃ/ in the middle, keep the second syllable slightly longer than the last, and finish with a light, unVoiced /t/ or a softly velarized /t̠o/ depending on speaker’s locale.
In US English you’ll hear pro-SHOO-tto, with a strong final vowel and a smoother ‘oo’. In UK English, some speakers may reduce the final syllable to a softer ‘t to’ or ‘tta’, with a short, clipped ending. Australian speakers tend to mirror UK patterns with a potentially slightly flatter ‘o’ and a strong /ʃ/ mid-syllable. All share the итalic second syllable stress; the difference is vowel length and final syllable clarity. For precise vowel quality, compare transcriptions and listen to native samples.
The difficulty lies in the Italian vowel sequence and the crux of the /ʃ/ sound following ‘pro’. English speakers often misplace stress, anglicize the final syllable, or substitute /ʃ/ with /s/ or /ʒ/. Training focus: keep the /ʃ/ sound accurate, maintain the middle syllable as a stressed, long vowel, and finish crisply on /t/ or /ttə/. IPA cues help: /ˌproʊˈʃuːt.oʊ/ (US) or /ˌprɒˈʃuːt.tə/ (UK).
A unique feature is the presence of the Italian digraph -sc- followed by -iutto, creating the /ʃuː/ vowel cluster centered on the /ʃ/ sound. This triplet requires precise tongue positioning: the tip behind the lower teeth for /p/ onset, blade of tongue rising to create /ʃ/ mid‑sound, and a rounded, prolonged /uː/ before the final /t/ in many dialects. Practicing with minimal pairs like 'shoot' vs 'suit' helps, and listen to native Italian and English sources to capture subtleties.
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Prosciutto derives from Italian pro‑sciutto, from Latin pro- meaning forward, and sciuttus (cut or slivered). The culinary term appears in Italian sources well before its English adoption. The modern usage refers to ham that has been salted, cured, and air‑dried, with regional variants in Emilia‑Romagna (prosciutto di Parma) and Lombardy (prosciutto di San Daniele among others). The word likely evolved in the medieval and early modern periods as Italian kitchens codified specialized meat preparations. Its first known English appearances date to the 19th or early 20th century, tied to imported cured meats during culinary globalization. Over time, “prosciutto” has become a generic label in many markets, though protected designations of origin exist for Parma and San Daniele varieties. In contemporary menus, it’s commonly denoted simply as “prosciutto” in English menus, while in Italy, it is generally accompanied by the region of origin or served in a recognizable fashion within antipasti plates. The semantic shift from a regional product to a global deli staple reflects broader trends in fine charcuterie and Italian cuisine’s international influence.
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Words that rhyme with "Prosciutto"
-tto sounds
Practice with these rhyming pairs to improve your pronunciation consistency:
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