{"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\/pl\/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>300-letnia receptura by\u0142ego opata Antona z opactwa Admont znalaz\u0142a drog\u0119 powrotn\u0105 do sklepu muzealnego jako unikalny na skal\u0119 \u015bwiatow\u0105 specja\u0142 i fascynuje odwiedzaj\u0105cych z bliska i daleka swoim wyj\u0105tkowym smakiem.\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong>Co by\u0142o najwi\u0119kszym wyzwaniem podczas tworzenia Marzizoni?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Dr Sepp Hasitschka znalaz\u0142 ten przepis wiele lat temu podczas poszukiwa\u0144 w archiwach opactwa Admont na potrzeby swojej klasztornej ksi\u0105\u017cki kucharskiej. Poniewa\u017c osobi\u015bcie nie by\u0142 w stanie upiec go prawid\u0142owo, zleci\u0142 mojemu szefowi Augustowi Stockhammerowi odtworzenie oryginalnej receptury. Poniewa\u017c bardzo szybko wysycha, produkt ten nigdy nie zosta\u0142 w\u0142\u0105czony do programu. Trzy lata temu zlecono mi produkcj\u0119 Marzizoni dla sklepu muzealnego. Poniewa\u017c zdawa\u0142em sobie spraw\u0119 z problem\u00f3w z receptur\u0105, pocz\u0105tkowo niekoniecznie chcia\u0142em tego zlecenia. Po konsultacjach pozwolono mi zmieni\u0107 receptur\u0119. Zawarto\u015b\u0107 migda\u0142\u00f3w i cukru jest taka sama jak w oryginalnym przepisie. Jednak, aby marzizoni by\u0142y bardziej trwa\u0142e, u\u017cywamy du\u017cej cz\u0119\u015bci migda\u0142\u00f3w jako marcepanu, kt\u00f3ry sk\u0142ada si\u0119 z dw\u00f3ch trzecich migda\u0142\u00f3w i jednej trzeciej cukru. Ponadto mieszanka przypraw zosta\u0142a zredukowana, aby uzyska\u0107 pikantn\u0105, ale wci\u0105\u017c zno\u015bn\u0105 ostro\u015b\u0107 (imbir). U\u017cywamy bia\u0142ej i czerwonej czekolady dla lepszej konserwacji. Kszta\u0142t i kolor diament\u00f3w odpowiada herbowi opactwa. Zaj\u0119\u0142o nam to oko\u0142o 40 pr\u00f3b. Jeste\u015bmy dumni, \u017ce uda\u0142o nam si\u0119 zrealizowa\u0107 go w tej formie, poniewa\u017c umo\u017cliwia nam to produkcj\u0119 unikalnego produktu, kt\u00f3ry jest dost\u0119pny tylko u nas w tej formie. Poniewa\u017c dostarczamy je od drzwi do drzwi, s\u0105 one produkowane na zam\u00f3wienie.<\/p>\n<p>\u00a0<\/p>\n<p>Receptura, kt\u00f3ra ma ponad 300 lat, napisana przez \u00f3wczesnego opata Antona z opactwa Admont, trafia do cukierni Stockhammer i z powrotem do sklepu jako gotowy produkt.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Co jest takiego wyj\u0105tkowego w tym przepisie i jego sk\u0142adnikach w por\u00f3wnaniu z dzisiejszymi przepisami na wypieki?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Benedyktyni s\u0105 bardzo go\u015bcinni i znani z tego, \u017ce ciesz\u0105 si\u0119 pe\u0142nym sto\u0142em. Poniewa\u017c jednak najwi\u0119ksze \u015bwi\u0119ta przypadaj\u0105 w okresie Wielkiego Postu, byli oni w stanie pokaza\u0107 swoim go\u015bciom sw\u00f3j dobrobyt dzi\u0119ki temu produktowi, nawet je\u015bli by\u0142 on bardzo ma\u0142y. W tym momencie historii wszystkie przyprawy by\u0142y importowane z Indii. Do Europy \u015arodkowej dociera\u0142y one Jedwabnym Szlakiem lub drog\u0105 morsk\u0105. Nie bez powodu przyprawy by\u0142y w\u00f3wczas wa\u017cone w z\u0142ocie. Podobnie cukier nie by\u0142 jeszcze dost\u0119pny w tym stuleciu, poniewa\u017c buraki cukrowe zosta\u0142y odkryte do produkcji cukru znacznie p\u00f3\u017aniej przez przypadek. Cukier by\u0142 g\u0142\u00f3wnie importowany z Karaib\u00f3w w postaci trzciny cukrowej. S\u0142odzili\u015bmy go miodem. To samo dotyczy migda\u0142\u00f3w. Wida\u0107 wi\u0119c, \u017ce \u017caden zwyk\u0142y \u015bmiertelnik nie m\u00f3g\u0142 sobie pozwoli\u0107 na takie sk\u0142adniki. W przesz\u0142o\u015bci egzotyczne przyprawy by\u0142y tym, czym dzi\u015b s\u0105 z\u0142ote li\u015bcie na \u017cywno\u015bci, na kt\u00f3r\u0105 nas nie sta\u0107.<\/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\" 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