This marmalade is mostly fruit! With a soft and pulpy consistency, it makes a delicious breakfast treat on buttered toast. It is a great alternative to lemon marmalade for cookies, pastries, or cakes. The bergamots used for this marmalade are grown locally in Sicily and transformed by master pastry chef Corrado Assenza in Noto. He insists on using the best ingredients he can find from local farms for his line of marmalades, nuts and sweets, all produced by hand in the shop’s kitchen. He is legendary, a genius of Sicilian sweets.