I just bought a jar of Italian bergamot marmalade at a great gourmet food/restaurant supply place (Surfa's in Culver City, CA). The marmalade is made by Pittaffo (www.pittaffo.it).
I put the marmalade on a piece of buttered toast and the slightly bitter, sweet and astringent flavors were a heady and complicated mix, almost too much for a simple piece of toast. I liked it, but I am not sure that I can eat that everyday.
So, any suggestions of ways to use the marmalade, especially in cooking/baking. No meat dishes please, but fish, seafood, veggies or baking ideas would be most welcome. Thanks.