{"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\/sl\/blog\/admonter-marzizoni\/","title":{"rendered":"Priganjalec Marzizoni"},"content":{"rendered":"
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Priganjalec Marzizoni<\/h2>\n\n

Admonter Marzizoni: recept, ki ga je pred ve\u010d kot 300 leti sestavil takratni opat Anton iz samostana Admont, se kot edinstvena svetovna specialiteta ponovno pojavlja v trgovini muzeja. Obiskovalce od blizu in dale\u010d navdu\u0161uje s svojim posebnim okusom.<\/p>\n\n

Kaj je bil najve\u010dji izziv pri izdelavi marzizonov?<\/h2>\n\n

Dr. Sepp Hasitschka je ta recept \u017ee pred mnogimi leti na\u0161el v arhivu samostana Admont med raziskovanjem za svojo samostansko kuharsko knjigo. Ker mu osebno ni uspelo pripraviti peciva po tem receptu, je takrat mojega \u0161efa Augusta Stockhammerja prosil, naj po originalnem receptu spe\u010de to pecivo. Ker se izdelek zelo hitro izsu\u0161i, ga nikoli niso vklju\u010dili v ponudbo. Pred tremi leti sem dobil naro\u010dilo, da za muzejsko trgovino izdelam Marzizoni. Ker sem poznal te\u017eave, povezane z receptom, tega naro\u010dila sprva nisem ravno \u017eelel sprejeti. Po posvetovanju sem smel recept spremeniti.<\/p>\n

Vsebnost mandljev in sladkorja ustreza izvirnemu receptu. Da bi pa Marzizoni imeli dalj\u0161i rok uporabnosti, velik del mandljev uporabimo v obliki marcipana, ki je sestavljen iz dveh tretjin mandljev in ene tretjine sladkorja. Poleg tega smo zmanj\u0161ali koli\u010dino me\u0161anice za\u010dimb, da bi dosegli intenzivno, a kljub temu prijetno pikantnost (ingver). Za bolj\u0161e konzerviranje uporabljamo belo in rde\u010do \u010dokolado. Oblika in barva rombov Admonter Marzizoni ustrezata grbu samostana. Za to izvedbo smo potrebovali pribli\u017eno 40 poskusov. Ponosni smo, da nam je izvedba v tej obliki uspela, saj lahko s tem izdelamo edinstven izdelek, ki ga v tej obliki najdete le pri nas. Ker dostavljamo od vrat do vrat, jih proizvajamo sve\u017ee po naro\u010dilu.<\/p>\n\n

Ve\u010d kot 300 let stari recept za Admonter Marzizoni, ki ga je zapisal takratni opat Anton iz samostana Admont, najde pot v sla\u0161\u010di\u010darno Stockhammer in se kot kon\u010dni izdelek vrne v trgovino.<\/p>\n\n

Kaj je tako posebnega pri tem receptu in njegovih sestavinah?<\/h2>\n\n

Benediktinci so zelo gostoljubni in znani po tem, da radi imajo bogato pogrnjeno mizo. Ker pa najve\u010dji prazniki sovpadajo s postnim \u010dasom, so s tem izdelkom, \u010deprav zelo majhnim, lahko svojim gostom pokazali blaginjo. Vse za\u010dimbe so bile v tem zgodovinskem obdobju uvo\u017eene iz Indije. Te so v Srednjo Evropo prihajale bodisi po Svileni poti bodisi po morju. Ni\u010d \u010dudnega, da so bile za\u010dimbe takrat enakovredne zlatu. Prav tako v tem stoletju pri nas \u0161e ni bilo sladkorja, saj so sladkorno peso za proizvodnjo sladkorja odkrili \u0161ele veliko kasneje, povsem po naklju\u010dju. Sladkor so ve\u010dinoma uva\u017eali iz Karibov v obliki sladkornega trsa. Pri nas so sladili z medom. Enako velja za mandlje. Vidimo torej, da si tak\u0161nih sestavin ni mogel privo\u0161\u010diti noben navaden smrtnik. Kar je danes listno zlato na \u017eivilih, ki si jih ne moremo privo\u0161\u010diti, so bile neko\u010d prav eksoti\u010dne za\u010dimbe.<\/p>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>\n\n\n

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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":"\nAdmonter Marzizoni: Rezept aus dem Kloster - Stift Admont<\/title>\n<meta name=\"description\" content=\"Admonter Marzizoni: Ein \u00fcber 300 Jahre altes Rezept von Abt Anton, neu gebacken von der Konditorei Stockhammer, gibt es heute im Museumsshop des Stiftes.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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