Today, even the most Ligurian Ligurian, when buying basil, might have some doubts or some obsolete certainties that need updating.
How can we tell at a glance whether the basil we buy is truly grown in Liguria according to tradition, as we would expect?
At the fruit and vegetable counter we can neither smell it nor touch it.
Maybe we can trust the greengrocer’s word. Maybe.
But we have an important element that comes to our aid: the label!
Here is finally the official guide from the
Consortium for the Protection of Genoese Basil DOP
for informed purchasing.
The importance of having a “seal of guarantee” for basil produced in Liguria
The importance of protecting the uniqueness of a product is now recognized by the market and by the European Union, which created the Indication of Origin regulatory system in the 1990s, well-known for wines and agri-food giants such as Grana Padano DOP or Prosciutto di Parma DOP and which includes hundreds of highly valuable products.
In Liguria we have the Basilico Genovese DOP , recognized in 2006 to guarantee the link between product and territory: since then only the name “Basilico Genovese DOP” has existed: this is today the “name and surname” that distinguishes the basil produced in Liguria according to tradition, respecting the production specifications, from the “generic” one.
From that moment on , we should only find on the market labels/tags that name the product “ Basil Genovese DOP” indicating the guaranteed origin from Liguria, or labels/tags of “Basil” and nothing more, with generic origin of the country of production without any guarantee of origin.
Important! PDO protection currently exists only for basil; pesto has never been the subject of a request for geographical protection.
Since 2005, “Basilico Genovese DOP” has been the unique name for authentic basil produced according to tradition.
Since the “Basilico Genovese DOP” has existed, the value of territoriality has been guaranteed only within the DOP and the old “local” names of basil, which were famous before the DOP, have been superseded and their use is now prohibited on the market, such as for example “basilico di Pra’”: this is because outside the DOP it is not permitted to evoke the origin of the product as a synonym of quality.
Today , it’s crucial to recognize the genuine commitment of producers who, by adhering to the specifications, aim to protect and maintain the tradition that makes us Ligurians so proud. This commitment is called “certification,” which is a true seal of guarantee and “bodyguard” protecting the basil, which is truly the fruit of traditional Ligurian production. This tradition primarily involves the use of natural soil and, for the fresh market, the packaging of typical bouquets made from whole plants, hand-picked plant by plant.
A tradition that all Ligurians can help maintain by choosing to purchase certified Genoese Basil DOP.
How do I recognize it? Look for basil called “Basilico Genovese DOP” and look at the packaging: you can recognize the DOP one by the two brands and you can also find the producer's address on the label. .
Genoese Basil and Pesto: Ligurian Excellence and Stories
To better understand, it’s important to ask: why is basil the emblem of Liguria? Every Ligurian can give a truly personal and emotional answer, one that speaks of belonging, pride, and cultural identity.
Perhaps every Ligurian isn’t aware that this answer accurately expresses 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, in our case, when it is not simply a “plant” but a perfect combination of plant, environment, and community—and here the concept of community is more than ever represented by the encounter between local producers and consumers.
And this is why Genoese basil is the typical product par excellence of the Ligurians, together with its direct derivative, Genoese pesto.
The histories of pesto and basil in Liguria are closely linked in time and space, although there have been some important differences in recent years.
Since Roman times, there have been “pestati” and among them, in the Middle Ages in Liguria, “agliata” was widely used: the recipe for pesto, dating back to the 19th century, was born from the agliata, which speaks of a chopped garlic to which basil is added, preserved in an “arbanella” and covered in olive oil.
The basil “added” was evidently locally sourced, grown in Genoa on a farm very close to the city, cultivated on narrow strips of land in Liguria: here, thanks to the unique techniques and climate, it acquired a unique tenderness and aroma. And it was thanks to the availability of this basil, delivered fresh every day, that the great Genoa of the time gave birth to the “magic” of pesto, where for the first time basil became an ingredient and no longer simply a flavoring.
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 of Pra’ has historically remained linked to the fame of basil because until the 1990s there were many producers there who were at the forefront of promoting the typical nature of the product.
The success of pesto meant that basil cultivation expanded throughout Liguria after the war, first to the west and then to the east, as the entire coastal region proved ideal for producing a basil unique in the world.
