academia barilla  August 2008

Ingredient of the Month of August: How to Choose a Melon

Welcome to a new blog post in the Ingredient of the Month [...]

academia-prosciutto-meloneWelcome to a new blog post in the Ingredient of the Month series! After introducing watermelon as a mid-summer dessert, today we introduce a strict relative of the watermelon as the ingredient of the month of August: the melon.

Chef Matteo Carboni of the Academia Barilla Culinary School gives us today a Chef tip: how to choose a ripe melon at the market. In Italy melon is a quite versatile ingredient, says Matteo; it used as an antipasto, for example with Prosciutto di Parma, and also as a dessert.

As Chef Matteo says in the video below, the first thing to check in a melon is its flavor that must have a strong and full, ripe smell.

Another important thing to verify before buying a ripe melon is the color of the side stripes. The melon is ripe, says Chef Carboni at the end of this video, when the green stripes have turned yellow.


Thank you very much Chef Carboni for this short but interesting video. Tomorrow we will publish part two of the video; Chef Carboni will delight us with a gourmet recipe of the month using melon as the ingredient. Stay tuned!

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