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.
Two years of experimentation has resulted in a revolutionary patent.
Chef Marco Stabile (1 Michelin star) tells us how and why he uses edible gold.
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