Basil is one of Liguria’s most typical crops, the symbol of farming overlooking the sea and of a cuisine that makes use of ancient flavors. Basil’s cultivation, by now centuries old, is enjoying in recent years an unprecedented popularity, both because consumers, Italians and not only them, are appreciating more and more herbs that enrich the cuisine with flavors, and since it represents the quality, simplicity and tradition of a land and its culture.
Basil was introduced in different areas of the Mediterranean and in Liguria by the Romans, who attributed it healing properties. Basil became a traditional crop in Genoa starting from the 19th century, thanks to the introduction of greenhouses in agriculture within a territory of great agricultural potential: the western Genoa area. The excellent product characteristics led to a specialized cultivation for culinary use, and soon it spread throughout the coast of the region thanks to the favorable climatic conditions and the passing down of agricultural traditions: very often they are the same farmers of the Genoa area who moved to find new land to increase production. Thus, starting from Genoa, the production area expanded to the east and to the west, as the entire Liguria territory showed high potential for the cultivation of a typical product recognized throughout the world.
Basilico Genovese PDO is a product with a “protected designation of origin” which is attributed to foods whose quality characteristics are essentially due to the peculiar characteristics of a specific territory. The certification was awarded following the demonstration of the influence of the environment and the traditional production techniques handed down over time to obtain an inimitable product, a basic ingredient in the Pesto alla Genovese recipe.