(PROSCIUTTO E MELONE)
The delicate pink cured ham from the hills of the province of Parma is one of Emilia's most important products. Purists insist it should be served on its own or with a slice of bread, but others enjoy it with melon, figs or pears; the sweetness of the fruit sets off the prosciutto's salty tinge perfectly. This simple dish is a classic example. Pour a dry white Albana di Romagna or Trebbiano di Romagna. If you can't find one of those, go for a Verdicchio from the neighboring region of the Marches.
Recipe information
Yield
Serves 6
Ingredients
1 melon, cut into 6 wedges
18 paper-thin prosciutto slices
Preparation
Place 1 melon wedge on each of 6 plates. Arrange 3 prosciutto slices alongside melon or drape over melon and serve.
