Piano strategico della PAC 2023 / 2027
Complemento regionale per lo Sviluppo – Rurale della Liguria
Cofinanziato dall’Unione Europea
SRG 10 – promozione dei prodotti di qualità. | Soggetto beneficiario: Consorzio tutela Basilico Genovese DOP | Autorità di Gestione CSR Liguria: politiche.agricole@regione.liguria.it – www.agriligurianet.it
Basil, or rather Ocimum basilicum, has ancient roots. Native to the Indies, it was prized for its healing, almost magical properties. The Romans introduced it to the Mediterranean, where it began to spread as a symbol of health and prosperity, establishing itself especially in Southern Italy. During the 18th century, basil traveled up the peninsula and arrived in Liguria, a land ideal for its climate, agricultural passion, and gastronomic culture: basil began to be used in cooking.
Basil in Genoa was produced in rural areas specialized in the cultivation of early vegetables, such as the Bisagno Valley and the hills of Pra’. The name “besagnini” originated from the Bisagno Valley, while the name Pra’ has historically remained linked to the fame of basil because until the 1990s, many producers were pioneers in promoting the product’s uniqueness.
The success of pesto meant that basil cultivation, starting in the post-war period, expanded throughout Liguria, first to the west and then to the east, as the entire coastal side of the region proved to be ideal for producing a basil unique in the world.
How did the strong bond between pesto and Genoese basil come about?
The history of pesto and basil in Liguria is closely linked in time and space, though there have been some notable differences in recent years. Since Roman times, “pestati” have existed, and among them, in the Middle Ages, “agliata” was widely used in Liguria. It was from “agliata” that the 19th-century recipe for pesto was born, which describes a mixture of chopped garlic and basil, preserved in a “arbanella” (a container) and covered in olive oil.
The basil “added” was evidently locally grown, cultivated in Genoa on farms very close to the city, located in the narrow strips of land in Liguria: here, thanks to the unique techniques and climate, it took on a unique tenderness and aroma . And it was thanks to the availability of this basil, which arrived fresh every day, that the great Genoa of the time gave birth to the “magic” of pesto, where basil became an ingredient and no longer a mere flavoring.
From a simple aromatic herb, basil becomes the soul of a legendary recipe, completely transforming a traditional garlic and cheese sauce. Pesto combines simple yet precious ingredients, and Genoese basil in particular makes it unmistakable. It’s thanks to pesto that Genoese basil conquered the world, bringing with it the tradition, culture, and flavors of Liguria.
Why is basil the emblem of Liguria?
Every Ligurian can offer a personal and emotional answer, one that speaks of belonging, pride, and cultural identity. Perhaps they don’t realize that this answer accurately captures the concept of a product’s typicality: a product is typical when, over time, it has built a deep bond with the people of its territory. A product is typical when it is a perfect blend of plant, environment, and community—and here, the concept of community is more than ever represented by the encounter between local producers and consumers.
Genoese Basil DOP is represented, guaranteed, and promoted by the Consortium for the Protection of Genoese Basil DOP, the institutional body representing all 50 certified producers in Liguria.
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