{"id":7127,"date":"2021-12-09T07:34:23","date_gmt":"2021-12-09T05:34:23","guid":{"rendered":"https:\/\/stiftadmont.at\/?p=7127"},"modified":"2025-08-01T08:24:17","modified_gmt":"2025-08-01T06:24:17","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-content\"\n\t\t\n\t\tdata-firepress-content\n\t\tdata-firepress-lightbox-group>\n\n\t\t<div class=\"firepress-content__inner\">\n\t\t\t<div class=\"firepress-content__grid firepress-content__grid--one-hundred\">\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t<div class=\"firepress-content__box firepress-content__box--one\">\n\n\t\t\t\t\t\t\t\t<div class=\"prose\"><h5 class=\"heading-m line line-above line--gold\">Admonter Marzizoni<\/h5>\n<p>\u00a0<\/p>\n<p>Una receta de 300 a\u00f1os de antig\u00fcedad del antiguo abad Ant\u00f3n de la abad\u00eda de Admont ha vuelto a la tienda del museo como especialidad \u00fanica en el mundo y fascina a visitantes de cerca y de lejos con su sabor especial.\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u00bfCu\u00e1l fue el mayor reto a la hora de elaborar los marzizoni?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>El Dr. Sepp Hasitschka encontr\u00f3 esta receta hace muchos a\u00f1os mientras investigaba para su libro de cocina del monasterio en los archivos de la abad\u00eda de Admont. Como \u00e9l personalmente era incapaz de hornearla correctamente, encarg\u00f3 a mi jefe August Stockhammer que recreara la receta original. Como se seca muy r\u00e1pidamente, este producto nunca se incluy\u00f3 en el programa. Hace tres a\u00f1os, recib\u00ed el encargo de elaborar el Marzizoni para la tienda del museo. Como era consciente de los problemas de la receta, al principio no quer\u00eda necesariamente este encargo. Tras consultarlo, me permitieron cambiar la receta. El contenido de almendra y az\u00facar es el mismo que el de la receta original. Sin embargo, para que los mazizoni sean m\u00e1s duraderos, utilizamos una gran proporci\u00f3n de las almendras como mazap\u00e1n, que consiste en dos tercios de almendras y un tercio de az\u00facar. Adem\u00e1s, la mezcla de especias se ha reducido para conseguir un picante a\u00fan tolerable (jengibre). Utilizamos chocolate blanco y rojo para una mejor conservaci\u00f3n. La forma y el color de los diamantes corresponden al escudo de armas de la abad\u00eda. Tardamos unos 40 intentos en conseguirlo. Estamos orgullosos de haberlo conseguido de esta forma, ya que nos permite elaborar un producto \u00fanico que s\u00f3lo nosotros podemos ofrecer de esta forma. Como hacemos entregas a domicilio, se fabrican por encargo.<\/p>\n<p>\u00a0<\/p>\n<p>Una receta de m\u00e1s de 300 a\u00f1os de antig\u00fcedad, escrita por el entonces abad Ant\u00f3n de la abad\u00eda de Admont, llega a la confiter\u00eda Stockhammer y vuelve a la tienda como producto acabado.<\/p>\n<p>\u00a0<\/p>\n<p><strong>\u00bfQu\u00e9 tiene de especial esta receta y sus ingredientes en comparaci\u00f3n con las recetas de reposter\u00eda actuales?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Los benedictinos son muy hospitalarios y tienen fama de disfrutar de una mesa llena. Sin embargo, como las fiestas mayores caen en Cuaresma, pod\u00edan mostrar a sus invitados su prosperidad con este producto, aunque fuera muy peque\u00f1o. En este momento de la historia, todas las especias se importaban de la India. Llegaban a Europa Central a trav\u00e9s de la Ruta de la Seda o por mar. No en vano, en aquella \u00e9poca las especias se pesaban en oro. Del mismo modo, en este siglo a\u00fan no se dispon\u00eda aqu\u00ed de az\u00facar, ya que la remolacha azucarera no se descubri\u00f3 para la producci\u00f3n de az\u00facar hasta mucho m\u00e1s tarde, por casualidad. El az\u00facar se importaba sobre todo del Caribe en forma de ca\u00f1a de az\u00facar. Lo endulz\u00e1bamos con miel. Lo mismo ocurre con las almendras. Como se ve, ning\u00fan mortal pod\u00eda permitirse tales ingredientes. En el pasado, las especias ex\u00f3ticas eran lo que hoy es el pan de oro en los alimentos que no podemos permitirnos.<\/p>\n<\/div>\n\n\t\t\t<\/div>\n\n\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/section>\n\n\n\n\t<section class=\"firepress-section firepress-image-slider\"\n\t\tdata-firepress-image-slider\n\t\tdata-firepress-lightbox-group>\n\n\t\t<div class=\"firepress-image-slider__inner\">\n\t\t\t<div class=\"firepress-image-slider__viewport\">\n\t\t\t\t<div class=\"firepress-image-slider__track\">\n\t\t\t\t\t\t\t\t\t\t\t<div class=\"firepress-image-slider__slide\"\n\t\t\t\t\t\t\tdata-firepress-lightbox\n\t\t\t\t\t\t\tdata-full=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1.jpg\">\n\t\t\t\t\t\t\t<div class=\"firepress-image-slider__media\">\n\t\t\t\t\t\t\t\t<img width=\"768\" height=\"512\" src=\"https:\/\/stiftadmont.at\/wp-content\/uploads\/\u00a9Thomas-Sattler_Museumsshop-25-1-768x512.jpg\" class=\"firepress-image-slider__image\" 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