Monday 19 October
When Barbara was at Jungle Jim's, she acquired some sliced finocchiona as part of her festa del salame. Holt had been fascinated by her description of the finely-sliced melon and prosciutto she had had in Taormina, so he decided to treat the finocchiona as if it were prosciutto and serve it with melon - in this case, the only one we could find at the market, honeydew - sliced thin on the benriner.
Since we still had some burrata, that went on the side, as a kind of ricotta relish.
It's rather late in the season for melon, but the salt and sweet combo worked its usual magic.