The Genovese Basil joined the official list of typical Italian products with the certification PDO (protected designation of origin) that was released on 5 October 2005.
Being a product PDO certification requires that the entire production process must be carried out in the region of Liguria.
Basil is one of the most typical crops of Liguria, the symbol of an agriculture suspended over the sea and a kitchen traditional flavors. Its cultivation, now secular, is enjoying in recent years of unprecedented popularity, and because the consumer, and not only Italian, appreciate more and more the flavors that enhance the flavors of food, both because it represents the quality, simplicity and typical of a land and culture.
Basil is a species that is strongly influenced by the cultivation environment: for this reason that grown in Liguria is homogeneous in quality depending on the cultivation environment (greenhouse and open field), the techniques of cultivation and processing.
The manufacturers are located on the slope to the sea of ​​the territory of the Region of Liguria with delimitation identified in the watershed.
The Genovese Basil PDO occupies a space of excellence in the market. Is distinguished from the other productions basil from areas less suitable or produced in a non-traditional.
The cultivation of the Genovese Basil PDO can be made during the whole year in a protected environment (greenhouse) and in open fields. In a protected environment is mandatory continuous ventilation that ensures the exchange of air.
The basil requires a minimum temperature of 16-18 ° C, suffer from the formation of damp and prefers a temperature of about 20 ° C.
Irrigation is often manual, sometimes through bars sprinkling automated.
The basil seedlings are harvested when they have two to four pairs of leaves, estirpandole from the ground one by one. The collection is done manually and takes place on special wooden boards: plants, full of roots, are immediately packed with food paper, marked and affixing inert material in contact with the roots in order to avoid a premature dehydration.
For processing into pesto, artisanal and / or industrial, cultivation takes place both in a protected environment and in open field. It takes portions of whole plants with up to four pairs of leaves, mowed by hand or mechanically.


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