Prosciutto e Melone

Cut the cantaloupe in half and scoop out the seeds with a spoon. Slice each half into 4 wedges, giving you 8 wedges total. Using a sharp knife, run the blade between the flesh and the rind to remove the skin, keeping the wedge shape intact. Pat the melon dry with kitchen paper.

If the melon has been refrigerated, let it sit at room temperature for 10–15 minutes before serving. Cold melon mutes its natural sweetness. The prosciutto should also be at room temperature so its fat softens slightly and the flavour opens up fully.

Separate the prosciutto slices carefully — they tear easily. Loosely drape 2–3 slices over each melon wedge, letting the folds fall naturally. Avoid pressing the prosciutto flat; the ruffled texture looks elegant and allows the sweet melon to show through.

Arrange the dressed wedges on a serving platter. Drizzle lightly with extra-virgin olive oil and finish with a few grinds of black pepper and a pinch of flaky salt. Scatter fresh mint leaves over the top if using. Serve immediately.