Earlier this week at my friend Petulia’s engagement party, I was reminded what an amazing combination prosciutto e melone (cured ham and cantaloupe) can be. Since moving to Italy, I have come to love the savory-sweet contrast that typifies so many dishes. It’s not that I didn’t like it before, I just never had a reason to look forward to it until I came here. Prosciutto e melone is exclusively a summer dish, and it is eaten only when the melon is ripe and super sweet. The same is true for prosciutto e fichi (figs), another favorite treat. Don’t bother asking for them before July, though this dish is best at the end of the summer, when the late maturing settembrini figs are ripe and so sweet they give pure sugar a run for its money.