Marsepein
EM periodically tests typical Dutch foods with help of international students under the name of ‘Dutch Delight’. As EM tested Pepernoten last time, the 2nd Sinterklaas special of ‘Dutch Delight’ centers around a product named Marsepein. This edition, MSc Strategic Management student Francesco from Italy tastes and reviews.
The product
Marsepein is a mixture of almond and lots of sugar. Marsepein is often applied to decorate all kinds of pastry and in particular wedding cakes. In The Netherlands, Marsepein is typically associated to the holiday of Sinterklaas. This Marsepein is baked into a range of figures, which are coloured to make them look more festive. Marsepein was introduced in Europe as early as the 8th century.
The review
Francesco already has an idea about what the product entails when he takes a glance at it. “Ah! In Italy we have a same sort of dish. Over there, we call it Marzapane or Pasta di Mandorle.” He warns to eat not too much of those at the same time, as you might keep eating until your stomach is sick.
His first reaction after taking a bite is quite positive as he remarks that “they’re good”. Though in Italy it’s more common to buy freshly baked Marsepein at a bakery. “That makes a difference to me”, Francesco admits. “These are from the supermarket and not freshly baked, which make them taste less delicious than the one’s from Italy”.
He describes the taste as “mainly almond, and very sweet.” At the question whether he would buy them again next time, he answers “Yeah, maybe”, with a slight hesitation. Though, he would recommend other students who have no experience with Marsepein to taste them. “Yeah, why not? They’re good.” All in all, he awards 3,5 out of 5 stars to Marsepein.
Francesco’s score: 3,5
1= I flushed it down the toilet
2= If you bought it anyway, eat it, why not?
3=Quite nice actually
4=Really good food
5=Best food I’ve ever tasted
Would you like to participate in a future edition of Dutch Delights too? Taste a bit of Dutch culture, and mail to jansen@em.eur.nl LJa
