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A collection of candles and diffusers born from a dialogue with visionary pastry chef Luca Bernardini. Italian dessert culture, precious ingredient research and fragrance come together to transform the atmosphere of a pasticceria into a sensorial ritual for the home. Three iconic desserts, Cassata alla Zagara, Tiramisù al Gruè di Cacao and Panna Cotta ai Mirtilli Selvatici, are reimagined through scent, colour and sculptural form.
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Tiramisù al Gruè di Cacao by perfumer Alexandra Carlin captures the irresistible allure of one of Italy’s most iconic desserts. Cocoa Shell extract opens the composition with the richness of freshly grated chocolate. At the heart, a Mascarpone accord introduces a creamy smoothness, while Oakwood in the base adds structure, with subtle smoky and boozy nuances that bring a refined finish.
Cassata alla Zagara by perfumer Clément Marx is a gourmand and instantly addictive fragrance with a refreshing twist. Zagara Water opens with a luminous Mediterranean brightness. At the heart, a Sponge Cake accord brings a soft, fluffy sweetness, while a Vanilla Madagascar accord in the base adds depth and richness.
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Panna Cotta ai Mirtilli Selvatici by perfumer Domitille Michalon delights the senses with its vibrant character and indulgent depth. A sparkling note of lemon opens the composition, infusing the air with lively freshness. At the heart, a Panna Cotta al Mirtillo accord recreates the velvety texture of the dessert, elevated by the aromatic intensity of wild blueberries. A smooth touch of vanilla rounds the base, adding warmth and elegant sweetness.
Bernardini created three desserts exclusively for Acqua di Parma, balancing textures, colours, taste and structure with his contemporary approach to Italian pastry. The candle design reflects the dialogue between taste and form: colour plays a central role, each directly inspired by the key ingredients, tangerine for Tiramisù al Gruè di Cacao, cassata green for Cassata alla Zagara, and wild blueberry and soft cream for Panna Cotta ai Mirtilli Selvatici.
