It’s the season for holiday candles. I, for one, am tired of the usual pine and pomander (fruit-and-spice) offerings, so I’ve decided to review a candle that qualifies as “festive” without being a cliché: Astier de Villatte Naples.
When Astier de Villatte decided to honor Napoli with a candle, they had many scent options: the sea (Bay of Naples), the volcano (imagine the incense/smoky notes of Vesuvius); or the pizza (tomato leaf, basil, olive, rosemary).* Instead, Astier de Villatte choose Italian pastry as inspiration; unexpected, but it works.
When I was in Napoli a few years back, I ate like a hog: cappuccino and strawberry tarts for breakfast, an entire pizza or big bowl of pasta for lunch (as for dinners — they were almost “endless,” but in a good way). At tea time each day, I got into the habit of “snacking” at the old Gran Caffè Gambrinus (where the likes of Oscar Wilde, Gabriele D’Annunzio, and, yes, the always-famished Luciano Pavarotti, have sipped and chewed over the last hundred years). There are less expensive, and friendlier, places to take tea, coffee or cocktails than Gambrinus but the pastries are delicious, the café is gorgeous, and if you sit outside, you’ll see the glories of Napoli walk by — animal and human…
