All about edible gold

Magazine

SPLENDOR ON THE TABLE, ACROSS THE MILLENNIA

From the tables of the ancient Egyptians to those of the Romans, from Renaissance banquets to the most innovative food design trends, a luminous thread has accompanied the tradition of using gold and silver in the kitchen for millennia. The warm tones of gold and the moonlight reflections of silver have always nourished the imagination, enduringly linking the ceremony of the dining table with the creation precious dishes that are able to surprise your guests. 

FROM THE WHOLE WORLD

20/03/2020

THE HISTORY OF EDIBLE GOLD

From the ancient Orient to the splendour of the Renaissance, from alchemists to chefs: the thousand-year-old h...

12/01/2020

A CHAT WITH VITO MOLLICA

We met with Vito Mollica - Gold Chef testimonial - in the kitchen of his restaurant Il Palagio at the Four Sea...

05/01/2020

FROM THE FACTORY TO THE TABLE

The RSI report about Giusto Manetti Battiloro takes us behind the scenes of the place where beauty is created,...

01/12/2019

FLAVOURED GOLD

Two years of experimentation has resulted in a revolutionary patent.    Gold is tasteless by nature an...

23/10/2019

GOLD? IT TELLS FAIRYTALES

Chef Marco Stabile (1 Michelin star) tells us how and why he uses edible gold.  Florence, October 2019. We...