It’s day 4 in the middle of our week in Italy, very much under the Tuscan and Umbrian sun. We are staying at the lovely Villa Gioianna outside of Castiglione del Lago near Lake Trasimeno. For the past few days we have enjoyed exploring the nearby towns of Cortona, Orvieto and Montepulciano. We have become adept at navigating the heat, while seeking out shady terrasses, cafe umbrellas, fortified city walls and cathedrals – all in the spirit of tourism and avoiding sun stroke.
In this heat it can be difficult to identify your appetite. After walking through the open air market in Castiglione del Lago yesterday, we found some shade at a lakeside cafe where we ordered a bottle of acqua frizzante. We did not feel hungry, but knew that we should order something to eat and opted for a plate of melon and prosciutto to share. In the usual way in which we have been spoiled here, we received an enormous platter weighted down with perfectly ripe, juicy cantaloupe wedges and thick, salty slices of Umbrian prosciutto. The combination of the sweet melon and salty ham was a perfect foil to the stifling heat and our stifled appetite.
Prosciutto and Melon – Prosciutto e Melone
Serves 4
One ripe cantaloupe, in season
2/3 lb. (about 500 grams) thickly cut imported prosciutto, such as Parma or San Daniele
Halve the melon, remove the seeds, and cut away rind. Slice in one inch thick wedges.
Arrange wedges and prosciutto on a large platter.
Serve with Italian-style bread or ciabatta.
Tip: Best eaten when very warm outside.
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What a coincidence. I just posted on a prosciutto and melon salad today and talked about how they get along so beautifully. Of course, prosciutto and melon has to taste far superior in Italy than it does here. Have a splendid time!