 The basilico genovese
DOP
Photo (c)
Isola!
Basil has been grown in Italy since antiquity, both as an
ornamental plant and as a source of therapeutic essential oil.
It is believed that the Romans first brought the basil plant
into the country for its supposed medicinal qualities.
Today basil is best known for its culinary uses, rather than for
the therapeutic properties attributed to it by herbalists and
healers in the past. Think of Genoese pesto sauce, the specialty
of the Liguria region which is one of the most famous Italian
pasta sauces, and the obvious main ingredient is basil.
The classic recipe for pesto calls for the ingredients - mostly
basil, plus pine nuts, grated cheese, garlic and olive oil - to
be pounded into a paste with a mortar and pestle made of wood,
marble or glass.
Traditionally, basil from Liguria’s Tyrrhenian coast was
preferred for it's intense flavor, with a pleasant scent but
with no trace of mint. This particular variety was desired so
much that one cookbook from 1824 calls specifically for the use
of Genoa basil in a number of its recipes.
An official agricultural survey from 1883 shows that in order to
meet the rising demand for this variety, small greenhouses were
commonly used along the Ligurian Riviera to increase yields.
Historically basil from Genoa had been grown in the immediate
vicinity of the city, but as demand spread outward from the
local regions, the production area spread well beyond too.
Recipes
Canape'
al prosciutto, mozzarella, pomodori e besilico
Caponata
siciliana
FARFALLE AL POMODORO FRESCO
INVOLTINO DI MELANZANE
Minestrone
PANZANELLA or PAN MOLLE
PAPPA AL POMODORO
PEPERONATA
PESCESPADA NEL PANE PROFUMATO ALLE ERBE
PESTO
Pizza Margherita
Salsa al pomodoro
(c) 1997-2008 E. Massetti
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