Bergamot: the aromatic citrus from Calabria

MypinchofItaly

MypinchofItaly

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Bergamot (Bergamotto in Italian) is a distinctive Italian citrus fruit somewhere between a bitter orange and a lemon, grown almost exclusively in Calabria, a region in the Southern Italy, where the climate and coastal air shape its intense aroma.

It is prized not for sweetness, but for its refined bitterness and complex citrus notes.

Bergamot has knobbly, bumpy skin in shades of green and yellow, looks pretty rustic.

Unlike more common citrus fruits, bergamot is rarely eaten fresh. Its value lies in its aromatic peel and essential oil, as well as in its versatility in the kitchen.

Bergamot grows in a narrow coastal area of Calabria and harvests are relatively small. Its limited production makes it a rare and precious citrus with a long-standing cultural and culinary tradition.
 
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Edit: I wrote this at the same time as MypinchofItaly started this thread. So this post has been moved from What produce/ingredients did you buy or obtain today (2025)?

karadekoolaid said:
That's the essence of Earl Grey tea, am I right?
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Yes. Its a type of orange hybrid. Difficult to find in the UK but Waitrose have some sometimes.

SandwichShortOfAPicnic said:
Well that’s news to me, I assumed it was a leaf!
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The leaf is also used as an aromatic.

According to Twinings its inedible as a fresh fruit:

Bergamot is a bitter, inedible citrus fruit – often called a bergamot orange – although confusingly, it is yellow coloured like a lemon.

It is from a spiny tree called the citrus bergamia, that originated in the tropical climes of South East Asia and is now grown commercially in the province of Calabria in Southern Italy. (80% of the world’s bergamot comes from Calabria!) You can also find it in the south of France and Africa’s Ivory Coast.

The tree blossoms in winter, and it is cultivated for the skin of the fruit, which is cold pressed for its oils, flavours and scents. What is lesser known about bergamot is that it is also grown in Antalya in southern Turkey where the skin is used to make Turkish marmalade.
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Morning Glory said:
I think its several in one bag (£1- something each).
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£1.65 each so you get two which isn’t quite so bad.

Edit: I’ve found Natoora very hit n miss. They charge an absolute premium but don’t seem to have very good quality control or perhaps more it’s poor post harvest handling because in my experience of the brand it’s often delivered past it’s best.
 
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There seems to be quite a few suggestion in the review comments. Sounds interesting.
Although this one made me laugh -

“Bitter orange​

These are not lemons, they are bitter orange. I knew nothing about Bergamot and so they may be perfect as that but to call them lemons is misleading. They are extremely bitter. Imagine a 50/50 mix of under ripe limes and washing up liquid, and that is the taste.”
 
Morning Glory said:
Zest it into all sorts of things, just as you might use the zest of other citrus. Or add the peel to a sauce or stew.

I'm intrigued to know how MypinchofItaly uses it.
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Yes the zest is most used but sometimes also the juice is amazing (in small quantities)
I've made a pastina in brodo (small pasta in chicken broth) today and I've added some zest of bergamot...wow, oh wow!

Here is some uses of bergamot (but maybe there are many more):

Culinary Uses of Bergamot 🍽️​

Bergamot adds subtle flavour and aroma to both sweet and savory dishes. Its zest, peel, and juice are used with restraint to enhance flavours without overpowering them. Typical culinary applications include:

  • Pastries, cakes, creams and biscuits (cookies) 🍰 🍪 – adds a delicate citrus aroma
  • Chocolate and confections 🍫 – pairs beautifully with rich flavours
  • Syrups, marmalades, and candied peel – brings brightness and depth
  • Savoury dishes 🥘 – seafood, risottos, light sauces, and dressings
  • Simple dishes 🍲 – even a touch of Bergamot zest can elevate pasta or small pasta in broth, infusing it with subtle citrus aroma
 
badjak said:
It sounds a bit like kaffir limes..
They are also bitter and you just use the peel.
I do know they are different, but the culinary uses seem similar.

I'm wondering: bergamot marmelade?
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Yes bergamot marmalade exists, although it is not as common as orange or lemon marmalade, it’s mainly produced in Calabria region. Sometimes we can find bergamot marmalade in Milan. Jars made with pulp, peel, juice and sugar of course, or also mixed with other citrus like tangerine
 
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badjak said:
It sounds a bit like kaffir limes..
They are also bitter and you just use the peel.
I do know they are different, but the culinary uses seem similar.

I'm wondering: bergamot marmelade?
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Someone on the Ocado reviews said they used 4 with their Seville oranges marmalade and it was fantastic.
They also said it’s great with fish and for making margaritas.

Here’s the page with the reviews, they’re certainly well loved and theres some nice ideas there.
https://www.ocado.com/products/natoora-organic-bergamot-lemons-from-calabria/399004011#reviews-title
 
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