{"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\/sl\/blog\/admonter-marzizoni\/","title":{"rendered":"Priganjalec 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\">Priganjalec Marzizoni<\/h5>\n<p>\u00a0<\/p>\n<p>300 let star recept nekdanjega opata Antona iz opatije Admont se je vrnil v muzejsko trgovino kot svetovno edinstvena specialiteta, ki s svojim posebnim okusom navdu\u0161uje obiskovalce od blizu in dale\u010d.\u00a0<\/p>\n<p>\u00a0<\/p>\n<p><strong>Kaj je bil najve\u010dji izziv pri izdelavi marzizonov?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Dr. Sepp Hasitschka je ta recept pred mnogimi leti na\u0161el med raziskovanjem za svojo samostansko kuharsko knjigo v arhivu opatije Admont. Ker ga sam ni mogel pravilno spe\u010di, je mojemu \u0161efu Augustu Stockhammerju naro\u010dil, naj poustvari izvirni recept. Ker se ta izdelek zelo hitro izsu\u0161i, ni bil nikoli vklju\u010den v program. Pred tremi leti sem dobil naro\u010dilo za izdelavo Marzizoni za muzejsko trgovino. Ker sem se zavedal te\u017eav z receptom, si tega naro\u010dila sprva nisem nujno \u017eelel. Po posvetovanju mi je bilo dovoljeno spremeniti recept. Vsebnost mandljev in sladkorja je enaka kot v prvotnem receptu. Da pa bi bili marcipani trajnej\u0161i, smo velik dele\u017e mandljev uporabili kot marcipan, ki je sestavljen iz dveh tretjin mandljev in ene tretjine sladkorja. Poleg tega smo zmanj\u0161ali me\u0161anico za\u010dimb, da bi dosegli pikantno, a \u0161e vedno sprejemljivo ostrino (ingver). Za bolj\u0161e shranjevanje uporabljamo belo in rde\u010do \u010dokolado. Oblika in barva diamantov ustrezata grbu opatije. Za to smo potrebovali pribli\u017eno 40 poskusov. Ponosni smo, da nam ga je uspelo uresni\u010diti v tej obliki, saj nam omogo\u010da proizvodnjo edinstvenega izdelka, ki je v tej obliki na voljo le pri nas. Ker jih dostavljamo od vrat do vrat, jih izdelujemo sve\u017ee po naro\u010dilu.<\/p>\n<p>\u00a0<\/p>\n<p>Ve\u010d kot 300 let star recept, ki ga je napisal takratni opat Anton iz opatije Admont, je pri\u0161el v sla\u0161\u010di\u010darno Stockhammer in nazaj v trgovino kot kon\u010dni izdelek.<\/p>\n<p>\u00a0<\/p>\n<p><strong>Kaj je tako posebnega na tem receptu in njegovih sestavinah v primerjavi z dana\u0161njimi recepti za peko?<\/strong><\/p>\n<p>\u00a0<\/p>\n<p>Benediktinci so zelo gostoljubni in so znani po tem, da imajo radi polno mizo. Ker pa so najve\u010dji prazniki v postnem \u010dasu, so lahko svojim gostom s tem izdelkom, \u010deprav je bil zelo majhen, pokazali svojo blaginjo. V tem obdobju zgodovine so vse za\u010dimbe uva\u017eali iz Indije. V Srednjo Evropo so pri\u0161le po svileni poti ali po morju. Ne zaman so za\u010dimbe takrat tehtali v zlatu. Prav tako v tem stoletju pri nas \u0161e ni bilo na voljo sladkorja, saj so sladkorno peso za proizvodnjo sladkorja po naklju\u010dju odkrili \u0161ele veliko pozneje. Sladkor so ve\u010dinoma uva\u017eali s Karibov v obliki sladkornega trsa. Sladkali smo ga z medom. Enako velja za mandlje. Tako lahko vidite, da si navaden smrtnik ni mogel privo\u0161\u010diti tak\u0161nih sestavin. V preteklosti so bile eksoti\u010dne za\u010dimbe to, kar je danes zlati list na \u017eivilih, ki si jih danes ne moremo privo\u0161\u010diti.<\/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\" 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