The bergamot is the typical and exclusive citrus fruit of the province of Reggio Calabria because it thrives excellently only in this restricted area of the world along the 100 km of Ionian coast from Reggio to Gioiosa. Ninety percent of the world's production comes from the Reggio coastal strip, where the bergamot has found a confluence of natural factors such as the temperate humid tropical climate, abundant water, and mineral-rich soils that are congenial to its growth.
Bergamot is renowned for the essence extracted from its peel. The essential oil, known as "green gold," is a highly fragrant liquid with a yellow-greenish color. Its use dates back to the 1700s, and even today, it is highly sought after by perfume houses because it is the key ingredient in perfume preparation. With its 350 different aromas, bergamot essence serves to fix the aromatic bouquet of other essences, harmonizing and enhancing notes of freshness and fragrance. In 2001, the bergamot essence was granted the Protected Designation of Origin (D.O.P.) "Bergamot of Reggio Calabria – Essential Oil." In recent years, there has been a reevaluation of bergamot for its health properties. Two substances that inhibit cholesterol production in the blood have been identified in the juice and pulp of the fruit, acting as natural statins on triglyceride and blood sugar levels. Bergamot juice is also rich in vitamins, has a reparative action on bone and muscle disorders, and contains flavonoids that limit the production of free radicals.
There is a growing use of bergamot essence in the pharmaceutical field for its antiseptic, antibacterial, antimicrobial, antifungal, and antiviral properties, as well as for its antidepressant effects, as it modulates the natural release of melatonin. Today, there is a complete reevaluation of bergamot, also due to modern culinary art, which has begun to use the fruit, with its sour taste and fragrant notes, as a complementary ingredient to enhance salads, risottos, fish and meat dishes, sorbets, and desserts.