Description
The Basilico Genovese PDO refers to the fresh aromatic plant belonging to the species Ocimum basilicum L., deriving from native ecotypes or selections.
Production Area
The production area of Basilico Genovese PDO is within the territory of the Tyrrhenian side of the Liguria region.
Production Method
The crops can be grown in a protected environment or in open fields. In the first case, the sowing and harvesting can be done year-round, on the condition that there is constant daily ventilation that guarantees air exchange within the greenhouses; this cultivation method can be carried out both on benches and directly in the ground. For cultivations on benches, the soil must be taken from the area where the farm is. No form of covering is used in open field cultivation and sowing takes place in spring, while the harvest is carried out between June and September. The seeds are planted by hand at a depth of half a centimetre; for open field cultivation, they are sown in pre-prepared trenches known as “tacche”.
Appearance and Flavour
Basilico Genovese PDO is easily recognisable by its medium-small, convex, oval-shaped leaves and pale green colour. The height of the plant ranges from medium to very tall. It has a particularly delicate fragrance with no minty hints.
History
Basilico Genovese PDO has ancient origins: the Egyptians considered it a sacred plant and Latin authors, especially Pliny the Elder, enthused about its numerous qualities. The name derives from the Greek term basilèus, which means “king”, or to be more precise, from its adjective basilikón, which means “of the King or regal”, confirming that it has always been considered a prestigious herb. The plant was introduced into the Mediterranean, and consequently Liguria, by the Romans. In ancient times, it was used for its legendary curative properties, only being used in cooking later on. The original production centre was limited to the Genoa area, eventually spreading into the entire coastal area of Liguria. Its cultivation started taking hold in the 19th century, initially in the area of Genoa and Western Liguria.
Gastronomy
Basilico Genovese PDO can be kept for a few days in a cool place, wrapped in slightly moist paper. Only the fresh or dried leaves can be eaten. It is the main ingredient of pesto, symbolic of the city of Genoa and the entire Liguria region. It is made by grinding the basil in a mortar or low-speed blender, together with garlic, extra-virgin olive oil, salt, pine nuts and pecorino or parmesan cheese. Pesto is mainly used as a pasta sauce or in Genoese minestrones, although it can also be used in various other dishes and focaccia. Basil is delicious with eggs, in omelettes, with fish, in particular mullet and lobster, and with Mediterranean vegetables such as aubergines, courgettes, peppers and, above all, tomatoes. The dried leaves can also be used in sauces and casseroles. To maintain its exceptional flavour, it is best to add Basilico Genovese PDO to dishes at the last minute, for example on pizza when it is taken out of the oven.
Marketing
The product is marketed as Basilico Genovese PDO. It is sold fresh, in small bunches containing 3-10 whole plants, and in big bunches, known as a bouquet, containing the equivalent of 10 small bunches. When it is destined for processing, the plants are sold whole, with a maximum of four pairs of leaves. It is also used as a processed product, above all as the main ingredient for Pesto Genovese made with Basilico Genovese PDO.
Distinctive Features
Only the Ligurian hills can provide the ideal environment that Basilico Genovese PDO needs to obtain its unique organoleptic qualities, which are immediately recognisable in the intense fragrance that, unlike other plants cultivated in the area, is mint-free.