L'origine di questo gustoso e prezioso impasto, generalmente preparato miscelando in varie proporzioni lo zucchero con le mandorle, si perde nella notte dei tempi.
Alla corte dell'imperatore romano Vario Avito Bassiano, detto Eliogabalo (218-222), si preparava un impasto con mandorle, fichi, miele e succhi dolci.
E' quasi certo, però, che l'origine del marzapane si possa collocare nella zona orientale del Mediterraneo; le prime descrizioni di un tale dolce e della sua composizione - mandorle tritate, zucchero grezzo o miele, albume d'uovo - ci portano nella Sicilia della dominazione araba molto prima dell'anno Mille.
L'influsso arabo, oltre che sotto il profilo artistico, scientifico ed economico, si fece sentire anche con l'introduzione e l'uso di nuove materie prime, zucchero di canna, sesamo, nonché essenze e profumi nella preparazione dei cibi, in aggiunta alle preziose spezie come cannella, pepe, noce moscata, cardamomo, zafferano, provenienti dal Medio Oriente e diffuse in Europa con il rientro dei partecipanti alle prime Crociate.
Nello stesso periodo si trovavano in circolazione delle piccole monete d'argento, il cui valore sembra fosse pari ad un certo quantitativo di un impasto dolce preparato con mandorle, zucchero o miele ed acqua di rose, contenuto in una cassettina di legno denominata "ma-wthabàn".
Dal Medio Oriente alla Sicilia e poi nel continente europeo, il marzapane si diffonde come uno degli impasti dolci più graditi e ricercati nelle cucine di corte.
Nel medioevo lo si trova a Firenze, dove nel '300 poteva essere venduto solo dagli "Speciarii" (speziali o farmacisti dell'epoca), a Venezia già dal 1150 e si diffonde poi in Francia ed in Germania, intorno al '400.
A Lubecca, nel periodo natalizio, era uso regalare ai servitori più fedeli un pane di marzapane con infilate delle monete, una per ogni anno di servizio.
Viene molto utilizzato nei banchetti dei matrimoni importanti del '400-'500, come vanto della capacità dei maestri pasticceri delle varie corti.
(Frutta di Marzapane) (IT)
Perle di Mandorle (IT)
(Pasta di Mandorle)
Marzipan (Engl)
Although it is believed to have originated in Persia (present-day Iran) and to have been introduced to Europe through the Turks, there is some dispute between Hungary and Italy over its origin. Marzipan became a specialty of the Baltic Sea region of Germany. In particular, the city of Lübeck has a proud tradition of marzipan manufacture (Lübecker Marzipan). The city’s manufacturers like Niederegger still guarantee their Marzipan to contain two thirds almonds by weight, which results in a juicy, bright yellow product.
Another possible geographic origin is Toledo, Spain (850-900, though more probably 1150 during the reign of Alfonso VII, then known as Postre Regio instead of Mazapán) and Sicily (1193, known as panis martius or marzapane, i.e. March Bread). In both cases, there is a reason to believe that there is a clear Arabic influence for historical reasons(both regions were under Muslim control) and there are also mentions in The Book of One Thousand and One Nights of an almond paste eaten during Ramadan and as an aphrodisiac. Other sources establish the origin of marzipan in China, from where the recipe moved on to the Middle East and then to Europe through Al-Andalus. In Toledo, Mazapán is also one of the city’s products. Almonds have to be at least 50% of the total weight, following the directives of Mazapan de Toledo regulator counseil.
Historically, the city of Königsberg in East Prussia was renowned for its Marzipan production. Today, the term Königsberger Marzipan refers to a special type of Marzipan in Germany.
The EU mapped in marzipan. Made by the Budapest Marzipan MuseumUnder EU law, marzipan must have a minimum almond oil content of 14% and a maximum moisture content of 8.5%. Optional additional ingredients are rosewater, honey, pistachios, preservatives, and sometimes hazelnut. In the U.S., marzipan is not officially defined, but it is generally made with a higher ratio of sugar to almonds than almond paste. One brand, for instance, has 28% almonds in its marzipan, and 45% almonds in its almond paste. However, in Sweden and Finland “almond paste” refers to a marzipan that contains 50% ground almonds, a much higher quality than regular marzipan.
(Marzipan Fruits)
Marzipan evolved from the Italian word marzapane. The Italian word comes from the name of a port in Myanmar, Martaban, which was known for its glazed jars, often full of sweets, which were sold to the West.
This pliable confection is a mixture of ground almonds, sugar and sometimes unbeaten egg whites or rosewater. Often tinted with food coloring, marzipan is molded into a variety of sweets, especially marzipan-filled chocolates and "hand-painted" imitations of fruits and vegetables that look almost too beautiful to eat.
In European countries, marzipan may be flavored with additional ingredients like rosewater, honey or pistachios. Under European Union (EU) law, it must have a minimum almond oil content of 14%. In the United States, marzipan must include at least a quarter almonds by weight, otherwise it is considered almond paste. However, in Sweden and Finland, the term "almond paste" refers to a very high-quality marzipan that contains at least 50% ground almonds.
Make Marzipan Roses (Engl)
Knit Marzipan (Engl) (Link)
Knit teeny tiny sweaters and scarves with marzipan. Scroll down past the tutorial to see examples of the finished work.
(Link)
http://cakes-cakes-cakes.wonderhowto.com/blog/howto-knit-marzipan-0114434/
How to make Marzipan Chocolates (Engl)
Marzipan Flowers (Engl)
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