Category: Da tutto il mondo

In conjunction with Taste, two renowned Florentine entrepreneurships – Officine Gullo, excellence in the production of luxury metal kitchens, and Giusto Manetti Battiloro, the historic gold leaf producer – and the Gualtiero Marchesi Foundation, created by the Master of Italian cuisine, got together for an evening dedicated to celebrating the ancient tradition of gold in

Manetti’s Gold Chef edible gold leaf is the most versatile product at Spain’s most important trade show for catering professionals.  

From the old abbey of Abbadia Isola in Siena to Villa Bardini in Florence: let’s get to know chef Filippo Saporito.

 

A year of events to remember the most iconic dish prepared by Maestro Gualtiero Marchesi.

 

Discovering Vetulio Bondi. President of the Gelato Artisans of Florence, and recently awarded 2 Cones by Gambero Rosso. When the Florentine summer season opened we went to visit Bondi in his bottega in the centre of Florence. He shared with us a few little secrets about his art.

 

The Gold Chef edible gold range can now boast a very special new arrival, destined to revolutionise the art of food decoration using gold. In addition to our edible gold powder, crumbs, flakes and leaf, our company is now offering culinary masters a new edible gold spray. Beautiful, easy to use, perfect for creating exclusive dishes, safe and guaranteed by Giusto Manetti Battiloro’s centuries of experience, it is sure to surprise you!

 

Forty years have passed since “saffron and gold risotto” made its début, marking the return of edible gold in the world of fine gastronomy thanks to the master of new Italian cuisine. Enrico Dandolo, CEO of Fondazione Gualtiero Marchesi, takes us on a journey of discovery of the history and secrets of this iconic dish.

 

From the ancient Orient to the splendour of the Renaissance, from alchemists to chefs: the thousand-year-old history of a passion that is consumed at the dining table.

We met with Vito Mollica – Gold Chef testimonial – in the kitchen of his restaurant Il Palagio at the Four Seasons Hotel in Florence, where he is Director of Food and Beverage and Executive Chef. We talked about edible gold, his favourite cuisine and Florence.

The RSI report about Giusto Manetti Battiloro takes us behind the scenes of the place where beauty is created, to discover where edible gold comes from, how it is produced and how it is used.