There is a citrus fruit that smells of summer, the sea and walks under the Calabrian sun: it is bergamot, Calabria’s ‘green gold’, famous throughout the world for its unique flavour. 🍋
Unlike lemon, bergamot juice has a more complex aromatic profile: floral, slightly bitter, with a fresh finish that pairs well with a variety of ingredients.
Whilst bergamot essential oil is a favourite note in perfumes and aromatherapy, bergamot juice is increasingly appreciated for its properties. But did you know you can also use it in cooking? In this article, you’ll find three easy-to-follow recipes using bergamot juice that you can make at home, plus some practical ideas on how to incorporate it into your everyday cooking.
What is bergamot juice and why use it in cooking?
Bergamot is a citrus fruit grown almost exclusively along the Ionian coast of Calabria, between Reggio and Locri. It has a thick, highly fragrant peel, from which a much-prised essential oil is extracted, particularly in the perfume industry (it is the top note in Earl Grey and many classic perfumes).
In the kitchen, however, bergamot juice is also gaining ground, thanks to its very interesting flavour profile: it has a citrusy taste but is less acidic than lemon, with slightly bitter and floral notes that make it very versatile.
It is used to marinate raw fish, to add a touch of freshness to seafood salads, or to balance out rich dishes such as pork or duck. It also adds character to desserts: bergamot-flavoured creams, cheesecakes and biscuits are now a staple of contemporary patisserie.
Another interesting use is in drinks: from simple syrups for flavouring water and cocktails, right through to signature cocktails where it replaces lemon and lime, giving a more complex and refined flavour profile.
5 ways to use bergamot juice in cooking
If you’ve never tried bergamot juice, now’s the perfect time to give it a go! As well as being delicious on its own, it adds flavour to lots of dishes and recipes.
Follow these 5 tips and give it a go:
• as an alternative to lemon in dressings, marinades and desserts; serves the same purpose, but with a more sophisticated flavour;
• in vinaigrettes for summer salads, with extra virgin olive oil and a pinch of salt;
• on raw fish platters, carpaccio, tartare and oysters;
• in cold or hot first courses once cooked, as a final aromatic touch;
• in cocktails and flavoured waters.
A handy tip: always add it at the very end of cooking or once the heat has been turned off. Prolonged heating diminishes the volatile aromas that make it so special.
Recipe 1 – Prawn and avocado salad with bergamot juice
A fresh, quick dish with just a few ingredients that complement each other well. Here, bergamot replaces the lime that would normally be used in a tropical version, resulting in a more delicate and fragrant dish.
Ingredients for 2 people:
•200 g cooked prawns (fresh or frozen)
• 1 ripe avocado
• rocket
• yellow cherry tomatoes
• 2 tablespoons bergamot juice
• 2 tablespoons extra virgin olive oil
• Salt, black pepper, a few fresh mint leaves
Preparation:
Dice the avocado and place it in a bowl with the prawns. In a small bowl, whisk together the bergamot juice, oil, salt and pepper. Dress the rocket and cherry tomato salad, add the mint leaves (torn by hand) and serve immediately.
Note: Bergamot causes the avocado to brown more slowly than lemon, so you can prepare the dressing in advance without any problems.
Recipe 2 – Spaghetti with toasted breadcrumbs, pistachios and bergamot juice
A first course that combines the crunch of toasted breadcrumbs, the buttery flavour of pistachios and the freshness of bergamot. The pasta is cooked directly in the pan, absorbing the juices; the result is a flavourful dish with a light, creamy sauce.
Ingredients for 2 people:
•180 g spaghetti
• 60 g stale breadcrumbs
• 30 g unsalted pistachios (coarsely chopped)
• 1 small cup of bergamot juice
• 4 tablespoons of extra virgin olive oil
• 1 clove of garlic
• half a spring onion
• Bergamot zest (if available), parsley, salt
• Parmesan to taste
Toast the breadcrumbs in a frying pan with a drizzle of oil until golden brown; add the chopped pistachios in the final few seconds and set aside. In the same pan, gently fry the chopped spring onion in a drizzle of oil until golden. Drain the pasta whilst it is still very al dente, reserving a glass of the cooking water. Transfer the spaghetti to the frying pan, add the bergamot juice and a ladleful of the cooking water, and finish cooking, stirring continuously as you would for risotto. With the heat off, stir in the Parmesan and chopped parsley. Serve and top with the breadcrumbs and toasted pistachios, so that they remain crunchy.
Recipe 3 – Fish marinade with bergamot juice
It is well known that fish and citrus fruits are a perfect match, and with bergamot, the difference in quality is striking. Bergamot adds fragrance without overpowering the dish: it allows the fish to shine through, whilst adding an aromatic note that is almost reminiscent of fresh herbs. It works wonderfully in raw marinades, on carpaccio or with lightly seared prawns.
For a basic marinade (for 300–400 g of fish):
• 3 tablespoons of bergamot juice
• 4 tablespoons of extra virgin olive oil
• Whole sea salt
• White or black pepper
• Herbs of your choice: dill, thyme, parsley
How to use it:
Mix the ingredients well and pour over the fish; it works well with sea bass, sea bream, salmon and prawns. For a raw marinade, leave to rest for 15–20 minutes. For cooked fish, use it as a serving sauce.
Recommended pairing: sea bass fillet marinated in bergamot, served with thinly sliced fennel.
Let’s answer your questions 🙋
✅ Can bergamot juice also be used in desserts?
Just a few spoonfuls in icings, citrus creams, plum cakes and biscuits is enough to give them a distinctive aroma. Remember that the bitterness is amplified in desserts, so always start with small amounts.
✅ Does bergamot go well with fish only, or with meat as well?
It goes well with meat too. Try adding a few spoonfuls of juice to a roast or pan-fried chicken towards the end of cooking; the heat softens the bitterness, leaving only the aromatic notes.
✅ How should bergamot juice be stored once opened?
It will keep for 3–4 days in the fridge, tightly sealed. To store it for longer, you can freeze it in an ice cube tray; the cubes can be added straight to the pan or to a sauce without defrosting them first.
Well, now that you know a bit more about it, pop into our pantry and let yourself be swept away by the unique flavour of bergamot juice.