Italian niche line Hilde Soliani has launched Sweet Parmesan Violet and Una Tira L'Altra.
Sweet Parmesan Violet ~ "...a delectable confection inspired by her native city's predilection for eating the petals of the native-grown Violetta di Parma with a dusting of sugar as a sweet treat. One whiff, and we are whisked away to the Piazza Garibaldi, marveling at the historic walls of the Palazzo del Governatore and savoring the sugary pop of smooth, powdery violet, feeling the relaxation wash over us."
Una Tira L'Altra ~ "Una Tira l'Alrta is single-minded in its recreation of [Luxardo] liqueur, resulting in a fragrance that, while straightforward, conceals endless complexity of fruit-drenched flavour. These cherries are sweet and syrupy, juicy and fruity, tart and boozy, revealing different aspects in unexpected combinations as it casually stretches itself off the skin."
Hilde Soliani Sweet Parmesan Violet and Una Tira L'Altra can be found now at Luckyscent, $160 each for 100 ml Eau de Parfum.
(via luckyscent)
Getting hungry here 🙂
No kidding!
There’s a reason, though, that they’re ordinarily called Parma violets and not Parmesan violets, which is confusing and off-putting.
Very true! But maybe they don’t know that in Parma, where you’d think they would not use the American term “parmesan cheese”. Or maybe they do, who knows, we do have “American cheese”, such as it is.
This is how tired I am tonight…. “huh. They made a cheese-floral perfume. That’s different.” ???? smh!
I thought the same, and now I’m sort of disappointed. Violet candy. Meh.
Ha! my mind originally read it as “parma” until you just now brought that to my attention….parmesan? well now that is a bit off putting .
For a few seconds there, the name Parmesan Violet made me think of cheese, and I thought this was going to be something really weird. I had to think about it for a bit to get past that immediate association and realize it just referred to Parma.
Also now thinking about parmesan cheese is also making me think of pizza.. and now I’m hungry.
Really should be re-named as “Le Violette di Parma.” Much more palatable!