The Ubiquitous Melon and Prosciutto

Travelling through Italy with four young boys ages 4-8 can severely slow the pace of four adult gourmands. Lucky for us we were in the countryside at the height of perfect melon season. Thick slabs of the sweet slick orange flesh were devoured with hand shaved slices of country cured prosciutto. As it was on just about every menu as an appetizer or salad, it was ordered often. Made at home with our market picks, it was a favorite of both the children and adults.