in Calabria, the captivating scent of bergamot

The first bergamots were born in the 18th century, in a steep valley in Calabria, on the heights of Reggio di Calabria. On a farm of 3,000 trees, the harvest is coming to an end. A heady scent floats onr the orchard. “Bergamot, there is nothing that smells like that in nature”, assures Francesco Gangemi, producer. He picks it by hand. Because the fruit, a mixture of lime and bitter orange, requires special treatment. “You have to be extremely delicate, very gentle when picking, so as not to squeeze the fruit, and then put it down”he explains.

From perfumeries to kitchens

The bergamot then goes to the laboratory, where it is immediately washed. It is pressed into fresh juice for its antioxidant properties, and its pulp is used to produce jams. The most valuable part is the skin, where the scent of the fruit is concentrated. The bark is sold all over the world, notably to make Earl Gray tea. Once transformed into essential oil, it is also found in the most famous perfumes.

Larcins Hermetico, artisan-perfumer, has worked in the biggest houses, in Grasse (Alpes-Maritimes) and Milan (Italy). He decided to return to Calabria to make his own perfumes, all based on bergamot. Facing Etna, in Reggio di Calabria, chef Filippo Cogliandro impatiently awaits the harvest every year. During the season, he offers a shrimp risotto, marinated in bergamot juice.