BERGAMOT AND LAVENDER

One instinctivelyassociates bergamot with Calabria. And lavender to Provence. But this time instinct betrays: the bergamots we process are Sicilian and have the peculiarity of containing fewer essentialoils and being less bitter. Less suitable for the perfume industry, perfect for going to meet our equally Sicilian lavender .

The union between the two ingredients is a jam with the most intense aromas, which uses a powerful olfactory impact to start giving a pleasure that lingers on the palate. Its freshness alternates with a delicate bitter note, in a dynamic interplay that makes it the perfect companion to fish and shellfish, for example, to give buoyancy and lightness to fresh grilled tuna, or to grilled dolphinfish or other oily fish of the Mediterranean culinary tradition and beyond. Goat cheeses, in different stages of maturity, are also a wonderful base on which to play for stimulating pairings.

All tasting notes were written by Marcello Ingrassia.