Alessandro by Mazzolari
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7.6 / 10 125 Ratings
Alessandro is a popular perfume by Mazzolari for women and men. The release year is unknown. The scent is sweet-gourmand. The longevity is above-average. It is still in production.
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Main accords


Fragrance Pyramid

Top Notes Top Notes
Bitter almondBitter almond
Heart Notes Heart Notes
VanillaVanilla HoneyHoney
Base Notes Base Notes
Chypre accordChypre accord
7.6125 Ratings
8.099 Ratings
7.598 Ratings
7.5101 Ratings
Value for money
6.411 Ratings
Submitted by Seglein, last update on 13.09.2023.


2 in-depth fragrance descriptions

61 Reviews
A Snow Drift of Powdered Almond
Alessandro is an uber-intense powdery scent.

The opening is not my favorite. Alessandro is very specifically reminiscent of the pink opalescent soap that can often be found in American public restrooms, along with whiffs of something vaguely animalic and sharp (probably the honey note).

The good news is that as it dries down it looses its sharpness (and that unsavory soapy association) and becomes a soft powdery cloud of makeup and sweet almond oil. Wonderful stuff for powder lovers who are searching for that "makeup bag smell". I prefer this to Teint de Neige which to me smells much more like baby powder (rather than makeup) with bitter edge.
0 Replies

39 Reviews
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Very helpful Review 10  
Easter almond vanilla stuff for the brain
Sometimes there are days, since's not only sweet stuff for the belly, but also sweet for's Oberstübchen to feel good, at least for the moment. A little bit of ticked bliss aka fragrance cloud to lull.

I'm in the kitchen right now, checking all my baking ingredients again. Yes, this is going to be a fine Easter braid. Today I put on some Alessandro, somehow I felt like vanilla almond coziness. I mix up the dough and with every movement a comforting warm hint of almonds with honey surrounds me, and I realize this combo would fit in my baking too.
The dough must now rest a little and I go again on component research.

Alessandro begins for me -although not specified- somewhat floral with light alcoholic notes. Now follow immediately honey cream and many many almonds (delicately roasted and caramelized) and waft melancholy. They mix again and again and it stays like this for quite a while. This honey-almond mixture then finally combines with vanilla threads, a light liqueur (eggnog?) accompanying it. Powerful food.

Well, and that was it. A gourmandiger and linear fragrance, which gets along with little accessories and fits not only for Christmas, but also for Easter (because it is despite the sun still very fresh outside). If you feel like it - No fragrance for all days and please do not overdose...[heartburn ? ?]
I put the Easter yeast plait in the oven. After a few minutes, such a delicious aroma floats
through the house and my hungry pack can't wait to eat it.

I wish you all a happy Easter! Cheers to Hasi!?

PS: an old pigtail?

Recipe: 175 ml milk, 500 g flour, 1 cube fresh yeast, 1 tbsp honey, 80 g sugar, 80 g butter,1 small pinch of real vanilla grated from the pod, lemon zest, 1 egg, 1 egg white, 80 g raisins (can be previously soaked in rum), 1yolk, 1 tbsp milk, sliced almonds, hail sugar
Prepare: Milk in a small saucepan warm.

Yeast dough:
Place flour in a mixing bowl and make a well in the center. Crumble in the yeast, add 1 teaspoon of the sugar, the honey and some of the lukewarm milk. Mix gently with a fork and let the pre-dough rise at room temperature for about 15 minutes. Melt the butter in the remaining warm milk.

Add remaining ingredients, except raisins, and the lukewarm milk-fat mixture to the yeast mixture and mix everything with a hand mixer (dough hook) or the food processor of your choice briefly on lowest speed, then mix on highest speed in about 5 minutes to a smooth dough. If desired, briefly knead in the (rum) raisins. You can but also omit!!!

Dough covered at a warm place so long to go let, until it has visibly increased.
(at least 30 min, preferably longer)
Now cover baking tray with baking paper.

Knead dough again well on lightly floured work surface and divide into 3 equal pieces. Roll each piece into a strand (about 40 cm). Place the dough strands on the tray and braid into a plait. Cover and let the braid rise (20-30 min) until it has visibly increased in size. In the meantime, preheat the oven Top/bottom heat: about 180°C
Hot air: about 160°C

Mix egg yolk with milk and brush the braid with it. Sprinkle with almonds and hail sugar. Put the tray in the lower third in the oven.
Baking time: about 30-40 minutes (depending on the oven - always check)

Pull the braid with the baking paper onto a cake rack and allow to cool.
Then... Bon appetite!
2 Replies


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