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Sweet combinations

Putting savoury flavours together with softer and sweet ones is not a recent trend.
Already from the period of the Renaissance, gastronomy – which was on the cusp of becoming a “science”- was committed to the search of unexpected combinations which would allow the sweet and savoury to be tasted together.  However, the preference for such combinations could be seen in periods which came even earlier on.  For example, on the tables of ancient Rome, it was consuetudinary to present cheese together with honey.  Thus, the trend that we see in the recent years is only a revival. 
Nevertheless, this remark is not meant to be reductive nor does it intend to diminish the latest practices.  Such combinations indeed have always abounded in traditional regional cuisine.
Due to their savoury and succulent dominant flavor, salamis are cold cuts which mix well with sugary flavours: prosciutto and melon is the most typical one, aside from being one of the freshest and most loved summer dishes.  Yet, other combinations –more or less familiar – can be experimented with and proposed successfully. 
For example, one could try prosciutto and coppa with white grapes; salami with figs, kiwi fruit or apples that are preferably tart and crunchy like Granny Smith o Fuji.
The buttery consistency of avocadoes goes well with lean salami such as culatello, bresaola or some raw salami types that are very seasoned.
Pineapple and pink grapefruit or pickled vegetables such as peppers, eggplant and tomatoes go well with prosciutto cotto and its smoked version. 
Pears go well with mortadella, which can also blend successfully with dried fruits. 
Also, another must on the list is an endive quick but inviting salad composed of diced mortadella and pears, grated Grana Padano Cheese and kernels of nuts and hazelnuts.
As a more refined variation, you can present fruit in mousse format.  For example: pork loin can be served with cinnamon flavoured apple puree and likewise mortadella with pear cream.  Whereas, with particularly refreshing fruit such as citrus fruits and melon, sorbets can be prepared in order to go alongside any preferred type of salami.
As it was customary in the past, Pig’s trotter, zampone, and cotechino with aromatized zabaione and a drop of vinegar cannot be forgotten!  Otherwise, always following tradition, they can also be tried with Cremona fruit mustard (pickled candied fruit in spicy syrup).
With rolled bacon, one can prepare inviting appetizers by wrapping each slice around a pitted dried prune.  The latter must be previously soaked in water for a couple of minutes in order to give it a soft consistency.  Once some rolls are made, brown them in a nonstick frying pan in order to make them crispy.
Crunchy speck strips match well with strawberry-based risotto.
 
Colonnata lard is excellent with crêpes made of chestnut flour.
There are unlimited combinations!  Yet, the ones with mustard-based fruit sauces must not be forgotten.  These soft and palatable jams do not only go well with different cheeses but also with different types of salami,  in particular those that require cooking such as cotechino, zampone, salamele, cappelli di prete and other succulent mortadella varieties.
Wieners by tradition go hand in hand with mustard.  Though, there is also a sweet variation of this renowned truly aromatic sauce which is especially appropriate for Bavarian white sausages. 

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