The Tuscan summer means long days, the hot sun scorching the ancient stone towns and the crackling, dry fields of the countryside. The Italians tackle it by either staying high in the hills or spending time very close to the sea, where the evening air is more likely to bring a little relief in the form of a breeze.
Another remedy for the summer heat is to consume plenty of gelato and granita, which becomes almost an obligatory pastime in the warm afternoons and evenings. Having moved temporarily to Porto Ercole and living without any fancy kitchen equipment, I found myself making granita quite a bit. It’s so unbelievably simple to make at home – you don’t need any special equipment and it literally takes a few minutes (getting a little one to understand they have to wait hours until they can try it is the only tricky part).
Melone (rockmelon or cantaloupe) grows locally in Capalbio and it is possibly the sweetest, most fragrant and delicious melon I’ve ever tasted. I eat it all summer long and keep chilled slices in the fridge to drape over slices of salty prosciutto toscano that makes lunch or antipasto in just minutes. This refreshing granita, something between a sorbet and a slushie, is another favourite use for melone, much loved in our household. It’s also surprisingly wonderful with a hint of chilli, which you only sense a few moments after each mouthful – a version I first experienced at a restaurant on Elba Island. Add a pinch of dried chilli powder to the mixture before freezing.