In the psychosis-inducing heat of a Roman summer, few things offer as much relief as prosciutto e fichi. This classic pairing, served at wine bars or trattorie as an antipasto, balances the salty delicacy of cured ham with the lush sweetness of ripe figs, which are unceremoniously plated without garnish in August and September, when figs are in season. Look for figs so jammy and ripe that they are nearly bursting open.