1 kg of sugar
500 g water
Scrape the outside of the bergamot with the grater. Cut them in quarters and separate the pith from the flesh and throw the flesh away. Put the peels in the pot covered with water and when the water boils we replace it with fresh water. We repeat the boiling for four times. Place the peels in a strainer and let them cool down. When they cool down, we roll them up and impale with a toothpick. Put them in the saucepan, add the sugar and water and boil them on a low heat until the syrup is thicker. When they cool down, remove the toothpicks and place everything in the jar.