Parma ham with melon (Prosciutto e melone)

1. Chill the melon in the fridge for at least 1 hour; take the prosciutto out of the fridge 15 minutes before serving so it comes to room temperature and its flavour opens up.

2. Halve the melon lengthways and scoop out the seeds with a spoon.

3. Cut each half into 6 equal wedges and use a sharp knife to cut the flesh away from the rind, leaving it sitting on the skin.

4. Wrap a slice of prosciutto loosely around each melon wedge (or drape the ham in folds alongside).

5. Arrange on a large platter or plates, sprinkle with freshly ground pepper and garnish with a few mint leaves.

6. Serve at once, while the melon is cold.

Tip: Choose a ripe, fragrant melon: it should give slightly at the end opposite the stalk and smell sweet - the contrast between cold, sweet melon and salty, room-temperature ham is what makes this dish.