Zerbinati melons, originating from Lombardy and imported by Natoora, are celebrated for their incredibly soft texture and juicy sweetness. Chef Ed Szymanski praises their unique flavor, noting an umami backnote. These melons are not just ingredients but are revered gifts from the earth, enriched by the River Po. Despite their high cost, they stand out on menus, contrasting with local melons that may be comparable in flavor later in the season. Other culinary uses include sorbets, salads, and dressings, demonstrating their versatility in various dishes.
Thin slices of mild sea bream are lovely with sweet, musky tiles of Zerbinati melon - the Alfa Romeo of cantaloupes.
They have an incredibly soft texture, and they're incredibly juicy. And they're very sweet with a depth of flavor - the Zerbinatis have an umami backnote to them so it isn't just sugar water.
These are not just an ingredient. They are gifts from the earth, the soil in which they're grown enriched by both the River Po and the divine hand of Ceres herself.
I got a sugar cube from Phillips Farms in New Jersey that was like someone had squeezed a full-size cantaloupe into a super-concentrated version of itself.
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