Edible Gold in 23.75 carat gold Flakes,
Numerous Italian and international chefs have incorporated edible gold into their creations. Famous figures of Made in Italy culinary excellence, such as Massimo Bottura and Carlo Cracco , have presented dishes with a golden touch in their tastings. Internationally, Gordon Ramsay and Alain Ducasse are just some of the prominent names who have played with the shine and texture of gold in their dishes.
The use of gold leaf in cooking is permitted by law, as long as the minimum required purity parameters are respected. Gold can be eaten because it is a food colouring classified by European Union legislation with the acronym E175.
Edible gold, is pure gold (23 or 24 karat) that is turned into thin sheets or powder, and is used primarily for decorative purposes in cooking and baking. It has no taste and is not absorbed by the body, making it safe for consumption.
Edible gold is used in very thin sheets, powders or foils and is used in a variety of products and preparations: not only in starred restaurants, but also in pastries, chocolates, cocktails, even in some street food versions, in meats, pasta, sushi and drinks. Its charm lies mainly in its visual aspect and its symbolism: it represents luxury, excellence and a sense of exclusivity.
L’oro alimentare non ha sapore e non aggiunge valore nutrizionale ai piatti.
