The ripe sweetness of melons and figs makes a perfect foil for cured Tuscan meats. Prosciutto and melon are the most traditional pairing. The prosciutto should be sliced to an almost transparent thinness so that its flavor does not overpower the delicate melon. Meloni (or poponi, as they are sometimes called in Tuscany) are strictly a summer fruit; out of season, they are expensive and insipid. Figs are undoubtedly the most sensual of all Tuscan fruits, making their short season (late summer, early autumn) all the more precious. Serve with a crisp white wine such as Vermentino di Bolgheri.
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