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Edible gold is making a lot of noise in the world. This is mainly because it is seen more and more that this expensive ingredient is also included in simple dishes such as pizza or ice cream.
Would you pay 99 euros for a pizza, or 70 for an ice cream, just for the presence of edible gold in the product? Is it really worth paying these high amounts for this ingredient alone? What are the values of edible gold?
What taste, aroma and texture does edible gold have? Does it have nutritional value?
Edible gold, in fact, has no taste or smell, and given the thickness of a few microns (a micron equals one millionth of a meter, or 0.001 millimeter) you won’t even notice you’re chewing on it.
It has no tangible structure, no nutritional properties, and is essentially a useless ingredient.
This precious metal, made of metal foil and placed delicately on the food served to you, is just an extra touch of class, to ennoble the dish and, apparently, to justify the price.
Culinary masters play with this expensive ingredient in different dishes.
You can find gold as an ingredient not only in steak dishes, which reach staggering figures of 650 euros, but now also in pizza or ice cream, which reach figures from 70-100 euros.
It must also be said that those who frequent such restaurants certainly do not seek to save and are aware that they are paying not only for the food, but also for these extra “decorations” on their plate.
After all, a dish served with gold is not a simple dish, but it is considered a work of art in the kitchen.
At the end of this discussion, you may rightly ask yourself a question: is it worth spending exorbitant amounts just to use an ingredient whose taste is indiscernible, which has no aroma and is impossible to enjoy? That’s up to you to judge…
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