Ingredients:
Gran Prato wholemeal sandwich, 16 hours natural leavening
Tuscan Ham PDO
salt
Extra Virgin Tuscan Oil PGI
black pepper
Mantuan melon PGI
Red wine vinegar 200 gr
Brown sugar 200 gr
Laurel
Water 200 gr

Method:
Peel the PGI Melon and remove the seeds with the help of a spoon. In a pot
combine the vinegar, sugar, water and bay leaves. Boil for 10 minutes to evaporate the vinegar.
Cut the Mantuan melon PGI into slices and cook it for 10 seconds in the vinegar. Drain and dry on
a clean cloth and let it cool. Slice 4 slices of Prosciutto Toscano PDO, open the sandwich in half and
season with salt, black pepper and Tuscan Extra Virgin Olive Oil PGI. Lay down, still on the half of the sandwich,
the slices of Prosciutto Toscano PDO and the slices of Melon Mantovano PGI.
Also season the other half of the sandwich with Tuscan Extra Virgin Olive Oil PGI salt and black pepper and close the
sandwich. Serve by presenting the sandwich with flowers and aromatic herbs to taste.