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Martina Gögele is a teacher, master chef and principal of the Vocational College for Home Economics and Nutrition in Haslach, Bolzano. She also trains future apple sommeliers. She explains how to bring out the best in apples by skillfully pairing them with other foods.
“I usually start with a main ingredient, such as apple. Then I think about which foods, herbs, or spices would complement it in terms of flavor. I check my ideas in reference books, aroma databases or with digital pairing tools. Next comes the creative bit: does the pairing actually work in a recipe, and what else does it need to balance the flavors?”
Foto credits: Genussschule Südtirol - Fachschule Haslach
“Harmony is good when foods share similar flavor notes or components: that way they bring out the best in each other. If you pair apple with honey, cinnamon, or vanilla, you know what kinds of flavors to expect. It gets more interesting when you add something contrasting, like ginger, rosemary, black pepper, or buttermilk. Even texture matters: creamy apple purée with crunchy buckwheat, for instance. The pairings I find most exciting have both harmony and contrast at the same time.”
But there’s one factor that makes the biggest difference…
Foto credits: Genussschule Südtirol - Fachschule Haslach
“Not every apple works in every pairing. I use a tart, crisp apple very differently than a mild, sweet one that cooks down well. Creamy or sweet ingredients go nicely with a sharp apple, while a tangy or spicy element can add a spark to a very sweet one. That’s why we should focus much more on specific varieties in our communications.”
Foto credits: Genussschule Südtirol - Fachschule Haslach
