Excellence and Genius, Euthalia: Starred… fragrances!

On July 2, 2018, Euthalia Fragrances unveiled a remarkable innovation in the historic heart of Genoa, at Palazzo della Meridiana, one of the magnificent Rolli palaces. In collaboration with Michelin-starred chef Ivano Ricchebono from The Cook restaurant, also located in the historic center of Genoa, Euthalia Fragrances transformed the art of perfumery into a high-level culinary experience.

During the event, two of the seven fragrances from our first collection were transformed into delicious ice creams, offering the over 400 guests a unique multisensory experience. The fragrance Herbes Sauvages, an aromatic composition of herbs such as mint, eucalyptus, thyme, marjoram, lavender, and others, was masterfully reinterpreted into an ice cream that evokes the freshness and vibrancy of our local herbs. Simultaneously, Jasmine and Berries, a fruity fragrance with notes of wild berries and a spicy base of cinnamon and clove, was transformed into an ice cream that delighted the palate with its perfect balance of sweetness and spice.

These ice creams were not only a gastronomic novelty but represented a true exploration of the potential of fragrances as inspiration for new culinary creations. Each tasting was a journey that united smell and taste in an unforgettable combination, demonstrating how fragrances can transcend their traditional use to inspire sensations and emotions in entirely new contexts.

The launch event was a memorable moment and marked the beginning of a path that Euthalia Fragrances hopes will take the brand even further along the road to exclusivity and excellence. An initiative that confirmed Euthalia’s ambition to explore new frontiers in the world of fragrances, transforming simple aromas into complete and complex sensory experiences.

With this inaugural event, Euthalia Fragrances not only strengthened its reputation as an innovator in the field of fragrances but also laid the groundwork for future creative explorations that promise to surprise and captivate an increasingly broad audience.

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