Orto Parisi — Boccanera
Extrait de Parfum
Whatever comes to mind when you read spice, chocolate, vanilla and sugar — spill it onto the dry earth. Mix it and bury the combination deep underground. Leave it for decades before you dig it back up. There’s a richness and a saturation to Boccanera that feels as though it accrued with time. An agedness that brings meaning and depth, not dust.
“[...] mysterious dry spices whipping around a rich dry dark cacao in the middle. To me this is a cacao centric fragrance. Obviously, I can see why its interpreted as dark chocolate, but to me this doesn’t have that bitterness, which is key to dark chocolate. As it dries down, it becomes a mysterious cloud of spices and richness all over-gloomed by a dusty cacao which gives off a kind of “old museum” type smell which I love."
— kieranscents21, Fragrantica
NOTES
chili pepper
black pepper
ginger
cacao pod
jasmine
chocolate
musk
leather
animal
patchouli
cedar
vanilla
sugar
NOSE — Alessandro Gualtieri
The Netherlands, 2014
Extrait de Parfum
Whatever comes to mind when you read spice, chocolate, vanilla and sugar — spill it onto the dry earth. Mix it and bury the combination deep underground. Leave it for decades before you dig it back up. There’s a richness and a saturation to Boccanera that feels as though it accrued with time. An agedness that brings meaning and depth, not dust.
“[...] mysterious dry spices whipping around a rich dry dark cacao in the middle. To me this is a cacao centric fragrance. Obviously, I can see why its interpreted as dark chocolate, but to me this doesn’t have that bitterness, which is key to dark chocolate. As it dries down, it becomes a mysterious cloud of spices and richness all over-gloomed by a dusty cacao which gives off a kind of “old museum” type smell which I love."
— kieranscents21, Fragrantica
NOTES
chili pepper
black pepper
ginger
cacao pod
jasmine
chocolate
musk
leather
animal
patchouli
cedar
vanilla
sugar
NOSE — Alessandro Gualtieri
The Netherlands, 2014
Extrait de Parfum
Whatever comes to mind when you read spice, chocolate, vanilla and sugar — spill it onto the dry earth. Mix it and bury the combination deep underground. Leave it for decades before you dig it back up. There’s a richness and a saturation to Boccanera that feels as though it accrued with time. An agedness that brings meaning and depth, not dust.
“[...] mysterious dry spices whipping around a rich dry dark cacao in the middle. To me this is a cacao centric fragrance. Obviously, I can see why its interpreted as dark chocolate, but to me this doesn’t have that bitterness, which is key to dark chocolate. As it dries down, it becomes a mysterious cloud of spices and richness all over-gloomed by a dusty cacao which gives off a kind of “old museum” type smell which I love."
— kieranscents21, Fragrantica
NOTES
chili pepper
black pepper
ginger
cacao pod
jasmine
chocolate
musk
leather
animal
patchouli
cedar
vanilla
sugar
NOSE — Alessandro Gualtieri
The Netherlands, 2014
