The Gold Chef edible gold products are produced by Giusto Manetti Battiloro, a leading company in the production of gold leaf in Florence, Italy. The Manetti family has been practicing the noble art of goldbeating for more than four hundred years. Goldbeaters were craftsmen who, even in ancient times, knew how to transform an ingot into gold leaf so thin that it was almost impalpable. Since 1600, fifteen generations of Manettis have combined artisan tradition and technological innovation to guarantee the highest quality and reliability. The Gold Chef product line is made from controlled, certified raw materials (every single batch of gold comes exclusively from countries with no human rights violations for the gold supply). All processing is carried out in Florence. Gold Chef gold is produced without the use of copper. The choice not to use copper is a guarantee of excellent quality, and the gold has no trace of a metallic taste. The absence of copper, moreover, makes it possible for Giusto Manetti Battiloro to make the gold in the thinnest thicknesses on the market and to make sure the powder, crumbs, flakes, and gold leaf are imperceptible to the palate. Gold Chef edible gold is also certified as suitable for use in Kosher kitchens. Why is 23K gold better?Most edible gold on the market is 21.6K, which contains copper. Gold Chef's leaves are the purest and the thinnest on the market, at 96% gold and 0% copper (23K), which is what keeps the leaf flavourless and almost weightless on the plate.In a few dates : 1500 : A Florentine family practices the art of gold beating. 1602 : Matteo Manetti was hired by Cosimo I de' Medici to restore the the dome of the Florence Cathedral. 1820 : Luigi transforms the family's artisan workshop into a veritable mechanized factory. 1950 : Giusto expands worldwide and offers international consultancy for the British Museum and NASA. 2013 : The new generation invests in a modern production plant to increase volume and develop edible gold.
