Due to its particularly acidic and slightly bitter taste, bergamot can hardly be used alone as a fresh fruit.
Its juice is perfect to combine with others for the preparation of excellent juices and fruit juices and its pulp including the peel are perfect for the preparation of various jams.
In reality, the main uses of bergamot go beyond food uses: it is used above all for the production of essential oils extracted from the peel, twigs, leaves and even its flowers.
One of all is the Bergamot of Reggio Calabria, an essential oil used in perfumery that has obtained the Protected Designation of Origin.
The same oil in its purest version is also one of the fundamental components of the Cologne water.