Bergamot, the gold of Calabria
Cultivated as a jewel of the cosmetics industry and used to embellish the bouquets of the great perfume houses, bergamot is one of Calabria’s symbols of excellence. In fact, the citrus fruit with its strong and intense flavour does not grow at all latitudes, and here, in the heart of Calabria, it manages to give its best with juicy and very tasty fruits.
For this reason, chefs have begun to use it in cooking, although unlike the simple lemon, bergamot is often used in preparations, as its pure flavour would be too intense for many. It is up to the expertise of those working in the kitchen to find the best way to present it to the gourmet public and bring out its acidic and aromatic qualities.
On the tables of I Due Sud, of course, one of the most characteristic but lesser-known symbols of southern Italy had to be present.
By creating a puzzle that stimulates both the eyes and the palate, Chef Domenico allows guests to enjoy the otherwise “extreme” possibility of tasting bergamot, reconstructing it on the plate, but having broken down its constituents in search of a more balanced flavour. The bergamot peel can be used to make a liqueur and pâté, and the pulp is used to make ice cream and sorbet. In short, bergamot also echoes a well-known maxim: nothing is thrown away.