1 kg of sugar
500 g water
Peel the rind of the bergamot with the grater. Slice the bergamot into 4 pieces, remove the flesh from the rind and discard the flesh.
Put the peeled pieces of bergamot in the pot, cover with water and put on high heat until it start to boil and boil for 10 minutes.
Then change the water, adding fresh water and bring to a boil again for 10 minutes.
Repeat the same procedure 4-5 times until the bitterness is gone and drain.
Then we roll them up, securing each rind with a toothpick.
When all the rolls are done, put them in the pot and add the sugar and water.
Put the pot on medium heat and simmer until the syrup sets, about 45-50 minutes.
When the syrup sets, remove from the heat and let it rest for a while.
Finally, take out the toothpicks and store in sterile jars.