{"id":7127,"date":"2021-12-09T07:34:23","date_gmt":"2021-12-09T05:34:23","guid":{"rendered":"https:\/\/stiftadmont.at\/?p=7127"},"modified":"2026-10-20T20:20:24","modified_gmt":"2026-10-20T18:20:24","slug":"admonter-marzizoni","status":"publish","type":"post","link":"https:\/\/stiftadmont.at\/es\/blog\/admonter-marzizoni\/","title":{"rendered":"Admonter Marzizoni"},"content":{"rendered":"<section class=\"firepress-section firepress-text sa-scope sa-ground sa-ground--white firepress-section--band firepress-section--background-white\">\n\t<div class=\"sa-container\">\n\t\t<div class=\"firepress-text__columns\">\n\t\t\t<div class=\"firepress-text__column sa-prose\">\n\t\t\t\t<h2 class=\"heading-m line line-above line--gold\">Admonter Marzizoni<\/h2>\n\n<p>Los \u00abAdmonter Marzizoni\u00bb: una receta de m\u00e1s de 300 a\u00f1os de antig\u00fcedad, creada por el entonces abad Anton de la abad\u00eda de Admont, vuelve a la tienda del museo como una especialidad \u00fanica en el mundo. Su sabor especial fascina a visitantes de cerca y de lejos.<\/p>\n\n<h2 class=\"heading-m\">\u00bfCu\u00e1l fue el mayor reto a la hora de elaborar los marzizoni?<\/h2>\n\n<p>El Dr. Sepp Hasitschka encontr\u00f3 esta receta hace ya muchos a\u00f1os en el archivo de la abad\u00eda de Admont, mientras investigaba para su libro de cocina mon\u00e1stica. Como a \u00e9l personalmente no le sal\u00eda del todo bien al intentar reproducirla, encarg\u00f3 en su momento a mi jefe, August Stockhammer, que elaborara la receta original. Como se seca muy r\u00e1pido, este producto nunca se incluy\u00f3 en la gama. Hace tres a\u00f1os me encargaron producir los Marzizoni para la tienda del museo. Como conoc\u00eda los problemas que planteaba la receta, al principio no estaba muy convencido de aceptar el encargo. Tras consultarlo, me permitieron modificar la receta.<\/p>\n<p>La proporci\u00f3n de almendras y az\u00facar se ajusta a la receta original. Sin embargo, para que los Marzizoni se conserven mejor, utilizamos una gran parte de las almendras en forma de mazap\u00e1n, que se compone de dos tercios de almendras y un tercio de az\u00facar. Adem\u00e1s, se ha reducido la mezcla de especias para conseguir un sabor picante intenso, pero a la vez suave (jengibre). Para una mejor conservaci\u00f3n, utilizamos chocolate blanco y rojo. La forma y el color de los rombos de los Marzizoni de Admont se corresponden con el escudo del monasterio. Para conseguir este resultado, nos hicieron falta unas 40 pruebas. Estamos orgullosos de haber logrado este resultado, ya que nos permite elaborar un producto \u00fanico que, en esta forma, solo se encuentra en nuestra tienda. Como realizamos entregas a domicilio, se elaboran frescos bajo pedido.<\/p>\n\n<p>La receta de los \u00abMarzizoni de Admont\u00bb, con m\u00e1s de 300 a\u00f1os de antig\u00fcedad y redactada por el entonces abad Anton de la abad\u00eda de Admont, llega a la pasteler\u00eda Stockhammer y, una vez elaborada, vuelve a la tienda como producto terminado.<\/p>\n\n<h2 class=\"heading-m\">\u00bfQu\u00e9 tiene de especial esta receta y sus ingredientes?<\/h2>\n\n<p>Los benedictinos son muy hospitalarios y famosos por su gusto por tener la mesa bien puesta. Sin embargo, dado que las fiestas m\u00e1s importantes caen en Cuaresma, con este producto, aunque muy peque\u00f1o, pod\u00edan mostrar a sus invitados su prosperidad. En esa \u00e9poca de la historia, todas las especias se importaban de la India. Estas llegaban a Europa Central bien a trav\u00e9s de la Ruta de la Seda, bien por v\u00eda mar\u00edtima. No en vano, en aquella \u00e9poca las especias se pagaban a peso de oro. Asimismo, en ese siglo a\u00fan no exist\u00eda el az\u00facar en nuestra regi\u00f3n, ya que la remolacha azucarera no se descubri\u00f3, de forma fortuita, para la producci\u00f3n de az\u00facar hasta mucho m\u00e1s tarde. El az\u00facar se importaba principalmente del Caribe en forma de ca\u00f1a de az\u00facar. Aqu\u00ed se endulzaba con miel. Lo mismo ocurre con las almendras. As\u00ed pues, se ve que ning\u00fan mortal com\u00fan y corriente habr\u00eda podido permitirse tales ingredientes. Lo que hoy es el pan de oro en los alimentos que no est\u00e1n a nuestro alcance, antes eran precisamente las especias ex\u00f3ticas.<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>\n\n\n<section class=\"firepress-section firepress-galerie sa-scope sa-ground sa-ground--white firepress-section--band firepress-section--background-white firepress-galerie--mosaik\" data-firepress-lightbox-group>\n\t<div class=\"sa-container\">\n\t\t\n\t\t\t\t\t\t\t\t<div class=\"firepress-galerie__grid firepress-galerie__grid--three\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"firepress-galerie__item is-lead\"\n\t\t\t\t\t\thref=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1.jpg\"\n\t\t\t\t\t\tdata-firepress-lightbox\n\t\t\t\t\t\tdata-title=\"\u00a9Thomas Sattler Museumsshop 25 1\"\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img width=\"1024\" height=\"683\" src=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1-1024x683.jpg\" class=\"firepress-galerie__image\" alt=\"Tienda del Museo Thomas Sattler 25 1\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1-1024x683.jpg 1024w, https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1-300x200.jpg 300w, https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1-768x512.jpg 768w, https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1-18x12.jpg 18w, https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"firepress-galerie__item\"\n\t\t\t\t\t\thref=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-17-1.jpg\"\n\t\t\t\t\t\tdata-firepress-lightbox\n\t\t\t\t\t\tdata-title=\"\u00a9Thomas Sattler Museumsshop 17 1\"\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img width=\"768\" height=\"512\" src=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-17-1-768x512.jpg\" class=\"firepress-galerie__image\" alt=\"Tienda del Museo Thomas Sattler 17 1\" loading=\"lazy\" decoding=\"async\" srcset=\"\" sizes=\"(max-width: 768px) 100vw, 768px\" data-srcset=\"\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a class=\"firepress-galerie__item\"\n\t\t\t\t\t\thref=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler.jpg\"\n\t\t\t\t\t\tdata-firepress-lightbox\n\t\t\t\t\t\tdata-title=\"Marzizioni \u00a9Thomas Sattler\"\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\t\t\t<img width=\"768\" height=\"512\" src=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler-768x512.jpg\" class=\"firepress-galerie__image\" alt=\"Marzizioni \u00a9Thomas Sattler\" loading=\"lazy\" decoding=\"async\" srcset=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler-768x512.jpg 768w, https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler-300x200.jpg 300w, https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler-1024x683.jpg 1024w, https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler-18x12.jpg 18w, https:\/\/stiftadmont.at\/wp-content\/uploads\/Marzizioni_\u00a9Thomas-Sattler.jpg 1500w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<p class=\"firepress-galerie__meta\">3 Bilder \u00b7 zum Vergr\u00f6\u00dfern \u00f6ffnen<\/p>\n\t\t\t\t\t\t<\/div>\n<\/section>","protected":false},"excerpt":{"rendered":"","protected":false},"featured_media":1332,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19,20],"tags":[],"class_list":["post-7127","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-geschichte","category-klosterwissen"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.8 (Yoast SEO v28.8) - 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