The most famous and delectable use of the fruit is certainly in the Bergamot sorbet, which provides the perfect interval between savoury and sweet courses. But the fruit offers many possibilities in the whole field of patisserie, ranging from elaborate Reggio pastries to traditional home made desserts like the “Torta Nosside”. Deliciously flavoured sweets can also be made using the peel of the Bergamot: such as the famous caramels from Nancy, or candied peel. The fruit is also used successfully in ice cream making, both in Italy and in other countries.

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