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.
Prosciutto and Melon – Prosciutto e Melone
One ripe cantaloupe, in season
1/2 pound 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.