Bergamot, a name that appears to derive from the Turkish word “bey armudu” (“lord’s pear tree”), is a fruit tree that can reach 3 to 4 meters in height, characterized by a straight trunk and a grayish bark. The bergamot tree has leathery, glossy, lance-shaped, deep green leaves with thorns at the base, white flowers with an intense fragrance, and orange-like fruits, round in shape with a smooth, thin peel and a sour, bitter taste. These particular fruits have a greenish peel that turns yellow when fully ripe, usually from November to March, while the flowers ripen between March and April.

The productive life of a bergamot is about 25 years, the fruit production begins at the age of three with a maximum productivity at 8 years. The scientific name of Bergamot is Citrus Bergamia Risso, belonging to the Rutacee family, and it seems to have originated in Turkey. Nowadays, its cultivation in Italy is mostly limited to the Ionian Sea coastal areas of Calabria, in the province of Reggio Calabria, characterized by an ideal microclimate and fertile, deep, well-drained soils. Moreover, bergamot has three cultivars, Fantastico, Femminello, and Castagnaro, which differ mainly in the fruits.

The first one is often preferred to the other two because it produces more fruit rich in essential oils, the Femminello has fast growth but smaller fruit and the Castagnaro is vigorous, long-lived, and more resistant to the wind.