Bergamot: a touch of nobility!
Bergamot, with its inimitable perfume and fruity flavor, slightly sour and bitter, evokes refinement, nobility and sunshine. The rind of this small citrus fruit, which was probably created as a hybrid between a Seville orange and lime, is cultivated almost exclusively in the Italian province. of Reggio di Calabria (95% of the world’s production), since the 18th Century. This hasn’t prevented bergamot to distinguish itself in the entire world: the dominant fragrance in the original eau de Cologne perfume, the distinguished essence of the poshest of all English teas (Earl and Lady Grey), the distinctive flavor of the French bonbon de Nancy and the madeleine of Commercy (which was created by Madeleine Paulmier, servant of the Duke Stanislas Leszczyński), candied in Moroccan tajines, etc. Bergamot has forever been used in numerous desserts, adding a mysterious dimension to other fruits and citruses, in particular oranges and yuzus. It is also widely used in mixology, adding a touch of originality and freshness to the most sophisticated cocktails. In savory dishes, it is particularly appreciated with fish, crustaceans and shellfish, bringing a subtle lemony nuance to the iodized taste of seafood. Its essential oil, consumed as a food supplement and aromatherapy, is said to be relaxing, useful in easing digestion and antiseptic, among other virtues.