Try bergamot preserves: a healthy taste sensation on a slice of bread!
Origin
In the sun-drenched fields of Calabria, bergamot crops thrive. This yellow citrus fruit is thought to have come from a spontaneous cross between a lemon and a bitter orange. It dates back to a period between the 18th and 19th centuries, when its essential oils were first extracted. It is also known as “medicine of the heart.” However, the origins of bergamot are not certain. It is commonly known that the orchards grow only in a strip along the coast of Reggio Calabria, from Villa San Giovanni to Monasterace in Locride–the jasmine coast. Here, a unique microclimate helps the bergamot grow. It is in season from October/November until March, and is rich in vitamins A and C, and several B group vitamins. In fact, the pharmaceutical industry extracts its essential oils for medicinal uses.
Cookit
Bergamot’s juice is extremely bitter and is often used in combination with other, sweeter fruits. It is a great flavoring for sweets, candied fruit, nougat, liquor and tea. In the 1800s, a certain Sir Grey thought to infuse the leaves of Indian tea with the essence of bergamot, giving rise to the famous “Early Grey” tea, now one of the most widely consumed in the world. It is being used increasingly often in confectionary making. But it’s said to also be excellent in fish dishes, giving them a delicate aroma but with a bit of a kick.
Did you know
After a period of crisis when the chemical industry encouraged artificial aromas to replace natural ones, today we’re witnessing a comeback of this historic product. Calabrian people are taking renewed interest in growing bergamot because the EU has recognized it as a producted with Protected designation of origin. There’s also been a move to make “bergamot gardens”, and thus their fruit and natural essences, a world heritage site.
