Citrus oils

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  • Bergamia

    Bergamia

     

    Following the method that has become a company tradition, Calabrian bergamot fruit are crushed with the estate’s olives to flavour this slightly bitter, though fragrant citrus oil. We suggest using this oil as a dressing for raw fish carpaccio, pumpkin soup, pasta with clams or with fish roe and shell fish salads. It is also ideal for risotto with bergamot, to marinate shellfish as well as in the preparation of dishes using game, baked fish and naturally in crêpes, biscuits and sorbets.

     

    • Anfora bottles: 250 ml

    • Square bottle: 55ml and 500 ml

    • Other formats available on request

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