{"id":3067,"date":"2026-09-03T21:33:46","date_gmt":"2026-09-03T21:33:46","guid":{"rendered":"https:\/\/lacortedimarga.com\/?p=3067"},"modified":"2026-09-04T06:48:00","modified_gmt":"2026-09-04T06:48:00","slug":"honig-und-suse-traditionen-der-bauerlichen-kultur-aus-treviso","status":"publish","type":"post","link":"https:\/\/lacortedimarga.com\/de\/miele-dolci-tradizione-contadina-trevigiana\/","title":{"rendered":"Honig und S\u00fc\u00dfigkeiten der traditionellen Bauernkultur Trevisos: Vom Montello bis zur Pinza der Epiphanie"},"content":{"rendered":"

Der Honig vom Montello, die Pinza zu Dreik\u00f6nig und die Zaleti-Kekse sind die drei s\u00fc\u00dfen Protagonisten der b\u00e4uerlichen Tradition von Treviso. Sie alle entspringen derselben Grundlogik: Reste und einfache Rohstoffe wie altbackenes Brot, Maismehl und lokalen Honig in etwas Festliches zu verwandeln, ohne etwas zu verschwenden.<\/p>\n\n\n\n

Honig vom Montello: von der Nachkriegszeit bis heute<\/h2>\n\n\n\n

Die Honigproduktion auf Montello<\/a> Sie hat sich in der Nachkriegszeit zu einer echten kommerziellen T\u00e4tigkeit entwickelt, und zwar in den Gemeinden Nervesa della Battaglia, Giavera del Montello, Volpago, Crocetta del Montello und Montebelluna. Anf\u00e4nglich war sie auf die Best\u00e4ubung von Obstb\u00e4umen ausgerichtet und erst sp\u00e4ter auf die eigentliche Honigproduktion. Heute bietet der Montello verschiedene Sorten an \u2013 Kastanie, Robinie (im Volksmund \u201cAkazie\u201d genannt), Fr\u00fchlings- und Sommerbl\u00fctenhonig sowie Honigtau. Wenig entfernt geh\u00f6rt auch das Grappa-Gebiet zu den Regionen mit der h\u00f6chsten Honigproduktion der Region. Hier transportieren die Imker die Bienenst\u00f6cke von den Tieflagen bis in die Berge, um die Bienen zu st\u00e4rken. So erh\u00e4lt man Akazien-, Kastanien-, L\u00f6wenzahn- und Bl\u00fctenhonig von hoher Qualit\u00e4t.<\/p>\n\n\n\n

Die Pinza: das Geb\u00e4ck des Panevin<\/h2>\n\n\n\n

Die Pinza veneta ist eng mit den Feierlichkeiten der Heiligen Drei K\u00f6nige verbunden. Wenn in vielen Regionen Venetiens noch die Panevin<\/strong>, die gro\u00dfen Freudenfeuer zu Jahresbeginn. Es ist ein rustikales Geb\u00e4ck aus altbackenem Brot, Maismehl, getrockneten Feigen, Rosinen, Fenchelsamen und einem Schuss Grappa. Es ist das perfekte Rezept, um die Reste der Feiertage in einem identit\u00e4tsstiftenden Kuchen zu verwerten, ohne Verschwendung.<\/p>\n\n\n\n

In der b\u00e4uerlichen Tradition der Voralpenregion gibt es auch eine Variante mit K\u00fcrbis: den Altmodischer Schwindel<\/strong>. Es ist ein s\u00fc\u00dfes K\u00fcrbisenbrot, das typisch f\u00fcr das Voralpenland von Treviso ist. Es ist ein weiterer Beweis daf\u00fcr, wie die lokale K\u00fcche eine einfache und saisonale Zutat \u2013 den Herbstk\u00fcrbis, der auch in unserem Garten angebaut wird \u2013 in etwas Festliches verwandelt.<\/p>\n\n\n\n

\"Im
K\u00fcrbis aus dem Garten von La Corte di Marga, bereit, zu Pan co la Suca zu werden<\/figcaption><\/figure>\n\n\n\n

Zaleti: die gelben Kekse der b\u00e4uerlichen Tradition aus Treviso<\/h2>\n\n\n\n

Zaleti sind Maismehlkekse mit Rosinen und ihrer charakteristischen gelben Farbe \u2013 daher der Name, vom venezianischen \u201cza\u0142o\u201d (gelb). Wie die Pinza stammen sie aus dem f\u00fcr das venetianische Umland typischen Maismehl und werden oft zusammen mit einem Glas S\u00fc\u00dfwein oder einem Kaffee serviert.<\/p>\n\n\n\n

Nicht nur Tiramisu<\/h2>\n\n\n\n

Das bekannteste Dessert in Verbindung mit Treviso bleibt zweifellos das Tiramis\u00f9, von dem wir bereits ausf\u00fchrlich in unserem Artikel \u00fcber seine Geschichte und Ursprungslegenden<\/a>. Hier hingegen wollten wir den au\u00dferhalb der Region weniger bekannten, aber f\u00fcr die b\u00e4uerliche K\u00fcche dieses Gebiets ebenso pr\u00e4genden S\u00fc\u00dfspeisen Raum geben.<\/p>\n\n\n\n

H\u00e4ufig gestellte Fragen zu den S\u00fc\u00dfspeisen der b\u00e4uerlichen Tradition Trevisos<\/h2>\n\n\n\n
Was ist der Panevin und was hat er mit der Pinza zu tun?<\/strong>

Das Panevin ist das gro\u00dfe, prop\u00e4hetische Feuer, das in vielen Regionen Venetiens am Abend der Epiphanias (5. Januar) entz\u00fcndet wird. Die Pinza, ein rustikaler Kuchen aus altbackenem Brot und Maismehl, ist das traditionell mit diesem Fest verbundene Geb\u00e4ck.<\/p> <\/div>

Welcher Unterschied besteht zwischen dem Honig vom Montello und dem Honig vom Grappa?<\/strong>

Es handelt sich um zwei getrennte, aber nahe beieinander liegende Produktionsgebiete. Das Montello produziert vor allem Kastanien-, Akazien- und Bl\u00fctenhonig, w\u00e4hrend das Grappa-Gebiet auch Akzien-, Kastanien-, L\u00f6wenzahn- und Bergbl\u00fctenhonig produziert. Hier werden die Bienenst\u00f6cke in h\u00f6here Lagen gebracht, um die Bienen zu st\u00e4rken.<\/p> <\/div>

Macht man in der Corte di Marga auch Tiramis\u00f9?<\/strong>

Ja, aber in einem eigenen Artikel. Die Geschichte und die Ursprungslegenden des Tiramis\u00f9 aus Treviso werden in unserem speziellen Artikel erz\u00e4hlt, der oben verlinkt ist. Hier haben wir uns auf die weniger bekannten Desserts der Bauerntradition konzentriert.<\/p> <\/div><\/div>\n\n\n\n

Buchen Sie Ihren Aufenthalt<\/a> a Der Hof von Marga<\/a> und entdecke die traditionellen S\u00fc\u00dfspeisen der Bauernkultur aus Treviso, vom Honig des Montello bis zur Pinza der Epiphanias.<\/p>","protected":false},"excerpt":{"rendered":"

Miele del Montello, Epifanie-Pinzetta und Zaleti: die s\u00fc\u00dfen K\u00f6stlichkeiten der traditionellen Treverner Landwirtschaft zwischen den Prosecco-H\u00fcgeln und dem Montello.<\/p>","protected":false},"author":3,"featured_media":3066,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_breakdance_hide_in_design_set":false,"_breakdance_tags":"","footnotes":""},"categories":[6,13],"tags":[298,303,302,297,211,299,142,30,301,300,290],"class_list":["post-3067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gusto-tradizione-leccellenza-enogastronomica","category-vino-e-gastronomia","tag-dolci-veneti","tag-dolciveneti","tag-epifania","tag-miele","tag-montello","tag-pinza","tag-robertolarosahost","tag-robertolarosasommelier","tag-tradizione-contadina","tag-zaleti","tag-lacortedimargablog-2"],"yoast_head":"\nMiele e dolci della tradizione contadina trevigiana<\/title>\n<meta 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ist Panevin und was hat es mit der Pinza zu tun?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Il Panevin \u00e8 il grande fal\u00f2 propiziatorio acceso in molte zone del Veneto la sera dell'Epifania (5 gennaio). La pinza, dolce rustico di pane raffermo e farina di mais, \u00e8 il dolce tradizionalmente legato a questa festa.","inLanguage":"de"},"inLanguage":"de"},{"@type":"Question","@id":"https:\/\/lacortedimarga.com\/miele-dolci-tradizione-contadina-trevigiana\/#faq-question-1788471055732","position":2,"url":"https:\/\/lacortedimarga.com\/miele-dolci-tradizione-contadina-trevigiana\/#faq-question-1788471055732","name":"Welcher Unterschied besteht zwischen Montello-Honig und Grappa-Honig?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Sono due aree di produzione distinte ma vicine. Il Montello produce soprattutto castagno, acacia e millefiori, mentre l'area del Grappa produce anche acacia, castagno, tarassaco e millefiori di montagna. Qui le arnie vengono spostate in quota per rinforzare le api.","inLanguage":"de"},"inLanguage":"de"},{"@type":"Question","@id":"https:\/\/lacortedimarga.com\/miele-dolci-tradizione-contadina-trevigiana\/#faq-question-1788471055733","position":3,"url":"https:\/\/lacortedimarga.com\/miele-dolci-tradizione-contadina-trevigiana\/#faq-question-1788471055733","name":"Macht man in der Corte di Marga auch Tiramis\u00f9?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"S\u00ec, ma in un articolo dedicato. La storia e le leggende di origine del tiramis\u00f9 trevigiano sono raccontate nel nostro articolo specifico, linkato sopra. Qui ci siamo concentrati sui dolci meno conosciuti della tradizione contadina.","inLanguage":"de"},"inLanguage":"de"}]}},"_links":{"self":[{"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/posts\/3067","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/comments?post=3067"}],"version-history":[{"count":3,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/posts\/3067\/revisions"}],"predecessor-version":[{"id":3070,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/posts\/3067\/revisions\/3070"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/media\/3066"}],"wp:attachment":[{"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/media?parent=3067"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/categories?post=3067"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacortedimarga.com\/de\/wp-json\/wp\/v2\/tags?post=3067"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}