The bergamot of Reggio Calabria is widely known as the “prince of citrus fruits”. And such an appellation is well deserved, because it is not a citrus fruit like any other.

Naturally newer compared to its more common brothers, it immediately stood out for its peculiar fragrance and its health benefits. In a short time, it conquered the European courts, rising to the role of a precious distinctive element, a symbol of refinement and good taste.

However, it had a flaw: its cultivation was very difficult and expensive, requiring significant effort.

But once landed on the Reggio Calabria side of the Strait of Messina, the bergamot found its ideal place, it planted strong roots and began to grow like nowhere else in the world: while elsewhere it was relegated to the role of botanical curiosity, in Reggio Calabria it offered abundant fruits rich in its incomparable essence.

Therefore, it is rightly called Bergamot of Reggio Calabria: but, while for three centuries its cultivation was destined for the perfumery industry, since the middle of the last century its important use in gastronomy has been rediscovered.

Today, taste entrepreneurs skillfully use the fresh fruit to give their products an incomparable touch of elegance, flavor and scent: the bergamot of Reggio Calabria is indeed an excellent flavor enhancer and, when used properly, makes the dishes in which it is present absolutely unique.