Carbonara
A shared-table inspiration balances pepper and smoke with coconut, davana, rum, amber and woods.
Perfumer: Lorenzo Pazzaglia
Carbonara takes its subject from the dish associated with Lorenzo Pazzaglia's work as a chef and from the pleasure of sharing a table. Pepper, creamy textures and warmer woods give fragrant form to the anticipation before a meal and the conversation that follows.
Pink and black pepper meet elemi, coconut and smoke in the opening. Malabar pepper, jasmine, davana and rum connect the sharper accents with a softer heart. Amber, cane sugar, bourbon vanilla, oud and sandalwood provide the base, placing the spice within a warmer relationship between sweetness and wood.
The extrait de parfum is an option when you want spice with a creamy counterpart. Its 50mL black bottle carries an ochre label beneath the rounded owl-marked cap, continuing the composition's warmer visual character.
