Top 3 Italian Melons

Anguria Reggiana is a variety of a watermelon grown in Reggio Emilia. Its vibrantly green rind with dark green stripes encloses the brightly red, firm and crispy flesh. There are several types of anguria Reggiana: the round Ashai Mijako, the oval Crimson, and the elongated Sentinel, and depending on the type, their weight may vary between 5 kg and 20 kg. What makes anguria Reggiana special is a particularly sweet flavor of the pulp, a result of the watermelon's high sugar content. Ever since 1975, festivals, fairs, events, and local competitions have been organized to promote the sweet anguria Reggiana, with prizes for the biggest and the sweetest watermelon.Expand

Barattiere is a variety of melon from the southern parts of the province of Bari, often described as a cross between a cucumber and a melon, having the texture of a melon and a flavor of fresh cucumber. It has a round shape and a green to yellow peel enclosing a crispy, watery, green interior which turns pink with maturation. The ripening period begins in June and each plant can produce up to 10 melons, whose weight varies between 200 and 1000 grams. Barattiere is best enjoyed when it is still fresh and green, before maturation. It can be eaten on its own, but it is also ften served between courses to refresh the palate. Its delicate and slightly sweet flavor also makes it a great addition to salads or pasta dishes.Expand

Grown in the Lombardian provinces of Mantua and Cremona, as well as in Emilia-Romagna's provinces of Modena, Bologna, and Ferrara, Melone Mantovano refers to fresh fruit of several honeydew and muskmelon hybrids, all of which are categorized under two main varieties: Tamaris and Supermarket. Favorable pedoclimatic conditions of the production area combined with sufficient sunlight and little rainfall contribute to the fruit qualities such as high sugar content and a significant amount of mineral salts and potassium, which are generally higher than the ones found in melons cultivated elsewhere. Particularly juicy and sweet, Mantovano melons can be enjoyed in various appetizers, typically paired with cheeses and charcuterie, or used for preparing a number of risottos and pasta dishes, chutneys, desserts, smoothies, and frappés or jams and conserves.Expand