{"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":"ammonitore-marzizoni","status":"publish","type":"post","link":"https:\/\/stiftadmont.at\/it\/blog\/admonter-marzizoni\/","title":{"rendered":"Ammonitore 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\">Ammonitore Marzizoni<\/h5>\n<p>\u00a0<\/p>\n<p>Una ricetta di 300 anni fa dell'ex abate Anton dell'Abbazia di Admont \u00e8 tornata nel negozio del museo come specialit\u00e0 unica al mondo e affascina i visitatori vicini e lontani con il suo gusto speciale.\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong>Qual \u00e8 stata la sfida pi\u00f9 grande nel realizzare i marzizoni?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Il dottor Sepp Hasitschka ha trovato questa ricetta molti anni fa, mentre faceva ricerche per il suo libro di cucina monastico negli archivi dell'Abbazia di Admont. Poich\u00e9 lui stesso non era in grado di cucinarla correttamente, incaric\u00f2 il mio capo August Stockhammer di ricreare la ricetta originale. Poich\u00e9 si secca molto rapidamente, questo prodotto non \u00e8 mai stato incluso nel programma. Tre anni fa mi \u00e8 stato commissionato di produrre i Marzizoni per il negozio del museo. Essendo a conoscenza dei problemi della ricetta, all'inizio non volevo necessariamente questo ordine. Dopo una consultazione, mi \u00e8 stato permesso di cambiare la ricetta. Il contenuto di mandorle e di zucchero \u00e8 lo stesso della ricetta originale. Tuttavia, per rendere i marzizoni pi\u00f9 duraturi, utilizziamo una buona parte delle mandorle come marzapane, che consiste in due terzi di mandorle e un terzo di zucchero. Inoltre, la miscela di spezie \u00e8 stata ridotta per ottenere una piccantezza ancora tollerabile (zenzero). Per una migliore conservazione, utilizziamo cioccolato bianco e rosso. La forma e il colore dei diamanti corrispondono allo stemma dell'abbazia. Ci sono voluti circa 40 tentativi per realizzarlo. Siamo orgogliosi di essere riusciti a realizzarlo in questa forma, perch\u00e9 ci permette di produrre un prodotto unico, disponibile solo da noi in questa forma. Poich\u00e9 consegniamo porta a porta, vengono prodotti freschi su ordinazione.<\/p>\n<p>\u00a0<\/p>\n<p>Una ricetta vecchia di oltre 300 anni, scritta dall'allora abate Anton dell'Abbazia di Admont, entra nella pasticceria Stockhammer e torna in negozio come prodotto finito.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Cosa c'\u00e8 di cos\u00ec speciale in questa ricetta e nei suoi ingredienti rispetto alle ricette da forno di oggi?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>I benedettini sono molto ospitali e sono noti per godere di una tavola piena. Tuttavia, poich\u00e9 le festivit\u00e0 pi\u00f9 importanti cadono durante la Quaresima, essi potevano mostrare ai loro ospiti la loro prosperit\u00e0 con questo prodotto, anche se era molto piccolo. In questo periodo storico, tutte le spezie venivano importate dall'India. Arrivavano in Europa centrale attraverso la Via della Seta o via mare. Non per niente le spezie venivano pesate in oro a quei tempi. Allo stesso modo, in questo secolo lo zucchero non era ancora disponibile qui, poich\u00e9 la barbabietola da zucchero \u00e8 stata scoperta per caso solo molto pi\u00f9 tardi. Lo zucchero veniva importato per lo pi\u00f9 dai Caraibi sotto forma di canna da zucchero. Noi lo addolcivamo con il miele. Lo stesso vale per le mandorle. Si capisce quindi che nessun comune mortale avrebbe potuto permettersi tali ingredienti. In passato, le spezie esotiche erano ci\u00f2 che oggi \u00e8 la foglia d'oro sui cibi che non possiamo permetterci.<\/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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