The following recipe is courtesy of the Consorzio del Prosciutto di Parma.GREEN MELONS WITH PROSCIUTTO DI PARMA
(Serves 4)
7 oz. Parma Ham
4 small melons
7 oz. cheese flakes
1 T of coarsely ground pistachio nuts
Sprinkling of Worcester sauceCut the tops off the melons and set them aside. Remove the seeds and filaments, and make small balls with the melon pulp. Finely mince the Parma Ham and gently mix it with the cheese, pistachio nuts and Worcester sauce. Fill the melons with the balls and cover with the cheese-pistacchio mixture. Close with the melon tops and keep cool until ready to serve.

Wine Suggestion: Sauvignon Blanc

TORTA AL PROSCIUTTO
5.25 oz. of Parma Ham (all in one piece, then diced)
3.5 oz. of sliced Parma Ham
8.75 oz. ricotta
5.25 oz. mascarpone
A small handful of chervil and sweet marjoram, finely chopped
Some pink peppercorns

Mix the cheese and the finely chopped herbs. Divide into three parts, then add the diced Parma ham to one of these, and the pink peppercorns to the two remaining parts. Line a spring-form pan with a sheet of transparent film and spread the bottom with a layer of pink pepper cheese. Then make a second layer with the Parma ham cheese. Continue to alternate the cheese until all the ingredients are used. Cover the cake with a sheet of transparent film and put it in the fridge for two hours. Before serving, remove the transparent film and garnish with Parma Ham slices.

Wine Suggestion: An aromatic white, such as a Riesling

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