Acqua di Parma

SOMETHING IS TAKING SHAPE

High in the Dolomites, something extraordinary is beginning to appear. A place where superlative hospitality, theatrical gestures, and wonder come together in a refined festive experience.

THE SCENT OF LA PASTICCERIA

Tangerine for Tiramisù al Gruè di Cacao, green for Cassata alla Zagara, and wild blueberry with soft cream for Panna Cotta ai Mirtilli Selvatici. Each diffuser takes its cue from the dessert behind it, translating cacao, citrus blossom, and berry tones into coloured glass bottles. A little eye candy for the room, with fragrance to match.

THE SCENT OF LA PASTICCERIA

A very tempting case of mistaken identity. Inspired by visionary pastry chef Luca Bernardini’s creations, The Scent of La Pasticceria plays with the codes of pastry, fragrance and design. One is made toscent. Both are made to be indulged in.

THE SCENT OF LA PASTICCERIA

A pasticceria is the warmth of the counter, the first scent that escapes from the box, the pause that turns an ordinary afternoon into something worth savouring. With The Scent of La Pasticceria, a simple pastry moment becomes a sensorial ritual, where taste, form and fragrance give tradition a contemporary expression.

THREE ITALIAN DESSERTS, REIMAGINED IN SCENT

Visionary pastry chef Luca Bernardini began with three desserts. Master Perfumers then tasted them, reading beyond flavour to capture their texture, structure and aromatic character. Cacao grué becomes depth and warmth. Zagara brings a fresh Mediterranean lift. Wild blueberries add a vivid, creamy contrast. And voilà, Cassata alla Zagara, Tiramisù al Grù di Cacao, and Panna Cotta ai Mirtilli Selvatici take shape as candles and diffusers for your home.

A VISIONARY PASTRY CHEF

Three iconic desserts. Three singular ingredients. One visionary interpretation.
Drawing on the richness of Italian pastry tradition, Luca Bernardini created Tiramisù al Gruè di Cacao, Cassata alla Zagara and Panna Cotta ai Mirtilli Selvatici through a study of the distinct identities of cacao grué, zagara, and wild blueberries, chosen for their deep connection to memory, place, and authenticity. Sensorial notes and forms that give life to the candles of The Scent of La Pasticceria.

THE SCENT OF LA PASTICCERIA

At first glance, the familiar beauty of Italian pastry. On closer inspection, an unexpected sensory expression.
For The Scent of La Pasticceria, pastry chef Luca Bernardini explores the delicate interplay between appearance, perception and scent, reimagining the art of pastry beyond the palate.
Inspired by the colours, textures and aromas of Italian pastry traditions, Cassata alla Zagara, Tiramisù al Gruè di Cacao and Panna Cotta ai Mirtilli Selvatici become scented creations for the home.

THREE ITALIAN DESSERTS, REIMAGINED IN SCENT

Home fragrances for fall that will have you wanting more. Cassata alla Zagara delights with bright zagara water, sponge cake and Madagascar vanilla and Panna Cotta ai Mirtilli Selvatici indulges with lemon, wild blueberry, panna cotta and vanilla. Tiramisù al Gruè di Cacao tempts with cocoa shell, mascarpone and oakwood.