GENOESE BASIL PDO

The key ingredient of Ligurian cuisine, Genoese basil PDO impresses with its intense but caressing aroma and its unmistakable flavour

GENOESE BASIL PDO: PLACE OF ORIGIN AND PROCESSING

Fragrant, and with a tantalizing and unmistakable taste, Genoese basil PDO is the ingredient that symbolizes Ligurian cuisine and releases aromas that tell the story of a culture suspended between land and sea. An aromatic plant whose essence firmly depends on its cultivation area, which is located mainly in what is called the “seaside” of Liguria, overlooking the Thyrrenian Sea. Not surprisingly, this PDO is regulated by strict product specifications.

The excellence of Genoese Basil PDO lies in its origin, in the traditional processing techniques, and in harvesting by hand, so as to preserve its aromas and taste.

ORGANOLEPTIC CHARACTERISTICS

As well as being a culinary delight, Genoese basil PDO is also a precious ally of health. Rich in potassium, calcium and magnesium, it is a good source of muscle energy. In addition, it contains a significant amount of vitamins, particularly C and A, which help prevent infections and contribute to the production of melanin.

USE IN THE KITCHEN

Speaking of Genoese basil PDO means speaking of Genoese Pesto, a true delight of Ligurian traditional cuisine that can add an unmistakable aroma give to pasta, fish and vegetable dishes, and that touch of flavour that makes every gastronomic creation even tastier. The culinary versatility of Genoese Basil PDO in the kitchen applies to savoury recipes as well as sweet ones, where it brings a sensation of freshness that gives balance to creams and semi-frozen desserts.

GENOESE BASIL PDO AND PASTA: RECOMMENDED RECIPES

Simple and aromatic, pasta meets a raw tomato and basil sauce in this recipe http://www.academiabarilla.it/ricette/cerca-ricette/spaghettini-crudo-basilico.aspx

Delicate aromas, tradition and taste http://www.academiabarilla.it/ricette/cerca-ricette/farfalle-ricotta-basilico.aspx

Intensity and balance in the taste structure of this recipe presented by Umberto Massimo Gorizia at the 2016 Barilla Pasta World Championship http://www.academiabarilla.it/ricette/cerca-ricette/cannelloni-emiliani-barilla-parmigiano-reggiano.aspx

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