Antonella Bondi, a journey of discovery through essences and fragrances
Milan, 19th January 2017 – Antonella Bondi, a lover of Italian and international cuisine, leads us into her world of almost Proustian memory, of gastronomic essences and fragrances, in a journey of discovery into a past that is increasingly part of our present. She is a designer of fragrances and a master in the art of creating fragrances and essential oils, her products have entered the restaurants of great chefs such as Massimo Bottura, Heinz Beck, Davide Scabin, Luca Fantin, Giancarlo Perbellini and Norbert Niederkofler, the suites of top hotels, leading food companies, experts in taste who love to experiment and discover new “flavours” and fragrances.
Born in Bologna and an architect by profession, Antonella Bondi is inspired by nature and its rich, often hidden, treasures when she creates and experiences taste and flavour. An exclusive occasion that brings new light and new life to a personal world of emotions and sensations that testify to the uniquely individual way we are.
Food Fragrances are drops of nature and essences made-to-measure for the greatest of chefs, as precious a way to transform a dish as an ingredient, enhancing perfume and flavour and bringing a touch of magic to recipes, even the simplest. They are also ranges of fragrances for a broader public so that we may all have the opportunity to recognise and repossess memories and reconstruct personal experiences through olfactive memory.
But that is not all, Antonella Bondi adds to all this her movable workshops which she takes into the kitchens, an authentic bespoke atelier that allows her to show her art in minute detail to the great masters. Massimo Bottura, Heinz Beck and Da Vittorio have successfully hosted this kind of activity.
“If today I can create bespoke essences and by means of perfumes, memories and emotions dear to me, share them, then I owe this to all who have placed their trust in me. Each fragrance is an alchemy born of a meeting of the ways: my world with those whose path I have shared and worked with, important partners who have chosen, enthusiastically and passionately, to experience this journey with me” says Antonella Bondi.
All who wish to “experience” these Antonella Bondi creations may do so at Sigep in Rimini, where the next stop for her movable workshop will be the Nespresso stand on 23rd January at 3 p.m. for a short session during which she will produce a food fragrance and then lead a guided tasting of Nespresso single origin blends. The following day at 4.30 p.m. Antonella will be hosted on the Carpigiani stand for another workshop where she will combine two of her bespoke essences with ice-cream, adding an olfactory sensation to a food which by its very nature cannot release perfume as it is served at such low temperatures.