Have you ever noticed how Genoese basil’s delicate smell has no hint of mint? All other species of basil do, and that is just one of the characteristics that make Genoese basil unique in the world.
To protect its quality and authenticity, this delicacy from Liguria was granted Protected Designation of Origin status (DOP in Italian) in 2005 by the European Union.
Genoese basil has become a symbol of Liguria; it is most famously used to make that wonderful pasta sauce that is Pesto alla Genovese.
But let’s start from the beginning: basil was introduced to Liguria and the Mediterranean area by the Romans, who thought the plant had healing powers. Very popular among the Romans was a green sauce called moretum, which they used as a spread on bread; its preparation was similar to that of pesto, crushing cheese, salt, olive oil and herbs in a mortar - which makes moretum really the forebear of pesto! The recipe for modern-day pesto was introduced at the beginning of the 19th century in Genoa.
Another unique characteristic of Genoese basil is the way it is planted and harvested. Basil is grown in a narrow strip of land between mountains and sea, facing the Thyrrenian Sea; since land plots to devote to agriculture here are limited, basil is planted “ad alta densità” (high density), that is, many plants in a small area. Farmers build planks on which they lie when it’s time to pick them up, this way they can pass over them repeatedly without damaging the plants since they need to pick the bigger leaves first, and let the smaller ones continue to grow until they too are ready to be harvested. This technique is called “raccolta volante” – flying harvest, and it is all done by hand.
Basil is grown outside in summer and all year round in greenhouses to protect the plants from the winter cold. The high-density farming allows for the plants to grow tender and fragrant. The leaves of Genoese basil are medium-small, oval-shaped and light green in color.
Basilico Genovese is in high demand not just in Italy, but also abroad; currently, the biggest export market is the U.S.
Now, if you are ready to make delicious pesto alla Genovese with this unique basil delicacy, click here for the recipe.
Photo courtesy of Consorzio Basilico Genovese DOP.
Want more Italian deliciousness? Check our Delicacies series.
