Edible gold has a long-standing tradition: the ancient Egyptians used it as an offering to the gods, and Renaissance nobles used it to display their wealth and power. The ancient tradition of decorating dishes with edible gold leaf is now one of the most exclusive trends in food design, rediscovered by Gualtiero Marchesi and beloved by Michelin-starred chefs around the world. With 400 years of experience in the ancient art of gold beating, the Manetti family produces its edible gold in Florence. Gold Chef edible gold is available in all formats and is ideal for every sector: from home use to fine dining, from bartending to industrial food production. Whole, crumbled into flakes, crumbs, or powder: gold leaf adds a magnificent glow to pastries and liqueurs. Moreover, Gold Chef edible gold is certified for food use according to European and international regulations, ensuring safety, quality, and absolute purity.
