With our newest addition Falanghina, we were keen to share a recipe that would make the most of this fantastic white wine, to enjoy the summer ahead. In its native Italy, Falanghina is a common choice at the seaside restaurants of the Amalfi Coast that the Italian variety calls home.

So to help us picture ourselves in one of these seaside eateries, we have chosen a fantastic pairing, that really enhances the flavours of Falanghina. This classic Italian salad features Italian prosciutto wrapped around ripe pieces of rockmelon, with some fresh mozzarella and basil to bring it all together.

Try it for yourself and claim a little piece of an Amalfi summer in your own backyard.

Corrina, Brioni, Sam and the OT crew

Recipe

Prosciutto & Rockmelon Salad

• 1 ripe rockmelon
• 12 strips of thinly sliced Prosciutto
• 2 balls of fresh mozzarella
• Fresh basil leaves
• Balsamic Vinegar Dressing

Method

• Cut up rockmelon into small pieces
• Wrap each piece in a strip of Prosciutto
• Lay each bundle onto a flat plate
• Tear mozzarella balls into even sized pieces and distribute on the plate
• Pick inidividual basil leaves and mix through melon and mozzarella
• Dress with a drizzle of balsamic dressing to finish
• Serve with fresh bread and a glass of Falanghina