EMOTIONAL ARCHITECTURE AND OLFACTORY DESIGN
Olfactory Design
Container and content, architecture and design, planning and use: the experience of fragrances is divided into two parts, which interact with each other to build the olfactory experience.
Antonella designs emotional architecture, the space in which to insert the use of fragrances.
From the design of the environment we then move on to the creation of the actual fragrance, the object* of olfactory design that the consumer benefits directly.
EMOTIONAL ARCHITECTURE AND OLFACTORY DESIGN
DISTILLATION PROCESS
Respecting the naturalness of the product, each spice, flower and aromatic plant is treated according to the most conservative techniques in terms of quality and the most innovative from a technological point of view.
The production process involves steam distillation and is based on the property of essential oils of being easily vaporizable.
The steam extracts the essential oil and once condensed, the physical separation between essential oils and water is carried out without the intervention of chemical elements, with the greatest possible naturalness. Only the heart of the distillation, pure 100%, and the head and tail of the process are discarded.
The fragrances* are therefore edible for food use because they are completely natural and, above all, they work as olfactory stimulators but do not impact the taste of the foods on which they are vaporised.
* …obtained from edible plant material…
THE APPLICATION LINES
Food
MIXOLOGY
Today, bartenders are acquiring ever greater skills and refined abilities in designing a mixology offer that is not limited only to assembling existing ingredients and spirits, but rather to outlining an experience of taste and smell through the construction of their own identity. Customized projects and bespoke fragrance lines are used by many mixing professionals, who find in Antonella Bondi's fragrances an additional, yet so important, element for the construction of cocktails.
HOTEL & RESORT and Fifth Sense Collection
The hotel industry experience allows Antonella Bondi to fully express the potential offered by fragrances. In the experience of luxury, the sense of smell plays a fundamental role: smells and perfumes distinguish exceptional places which, from the diffusion of fragrances in the rooms to the scenting of the amenities in the rooms, reserve increasingly refined experiences for guests, in which the elegance becomes personalized and is expressed down to the smallest details.
This is how "environmental" projects are born in which the fragrances diffused in the rooms reproduce the naturalistic context that hosts the hotel - or the amenities reserved for guests.
BRANDS AND SPECIAL EVENTS
From coffee companies to automotive, from retail to design and furniture, there are many brands that use olfactory identity to convey their values and in the coffee and wine industry fragrances are often used as a teaching tool: the breakdown of olfactory descriptors, in fact, can be made in a very granular way through fragrances, just as the use of specific product varieties can be guided by an olfactory path that emphasizes their identifying characteristics.
TEAM BUILDING AND HOSPITALS
NEUROMARKETING
Natural 100% fragrances, created using precious and rare essences, combined to create original products that chefs apply in the kitchen
represents a unique case of food innovation and Regenerative Economy applied to the agri-food sector, which through process innovation brings benefits to the environment, to those who consume it and to those who sell it.
Directly from the Casa Bondi recipe book, a range of vegetable preserves in oil, condiments and sauces prepared with the highest quality short supply chain raw materials
