{"id":7277,"date":"2019-03-30T13:25:17","date_gmt":"2019-03-30T12:25:17","guid":{"rendered":"https:\/\/pestofresco.eu\/basil-genovese-d-o-p\/"},"modified":"2019-03-30T13:25:17","modified_gmt":"2019-03-30T12:25:17","slug":"basil-genovese-d-o-p","status":"publish","type":"post","link":"https:\/\/pestofresco.eu\/en\/basil-genovese-d-o-p\/","title":{"rendered":"Basil Genovese D.O.P."},"content":{"rendered":"

The Pesto Genovese Consortium’s Specification, which protects its traditional recipe, indicates Genovese Basil P.D.O. as the only one that can be used for this specific use. And there is a reason why.
\nWe explain it to you in our news!<\/h2>\n

Basil Genovese D.O.P.<\/strong> is indicated by the Pesto Genovese Consortium <\/strong>in the appropriate Specification, which indicates its processing methods and the characteristics of the ingredients to be used in order to respect the traditional recipe, as the only type allowed<\/strong>.
\nOur Pesto Fresco<\/strong> Genovese<\/strong> is made strictly with Basil Genovese D.O.P.<\/p>\n

We imagine that some people wonder why this distinction is made and why not to use other basil. That is why we thought we would talk about Basilico Genovese D.O.P. in this news story. <\/p>\n

Where is D.O.P. Genovese basil grown?<\/h3>\n

Basil Genovese D.O.P. is cultivated in small areas only in Liguria<\/strong>, especially in the areas of Pr\u00e0 and Albenga<\/strong>, and since 2008 it has the EU protection of “protected designation of origin,”<\/strong> given to foods with quality characteristics due to the peculiarities of a specific territory.<\/p>\n

The Consortium for the Protection of Genovese Basil P.D.O.<\/h3>\n

Basil Genovese D.O.P. is a typical product doubly guaranteed by a production specification monitored by the external control body and the Consortium for the Protection of Genovese Basil P.D.O.<\/strong>
\nIt guarantees the highest quality in production techniques.
\n<\/strong>This involves traditional cultivation and special packaging for retail sale only with whole seedlings complete with roots.<\/strong><\/p>\n

When Genovese Basil P.D.O. is grown and how it is packaged<\/h3>\n

Basil Genovese D.O.P. is grown throughout the year<\/strong>: from May to October in the open field, while during the other months it is grown in the greenhouse.
\nContinuous ventilation and the use of natural farm soil are provided in the greenhouse.
\nThis is followed by bundling, including roots<\/strong> for retail sale.
\nAs for the product intended for processing, as in our case, it is cut with a maximum length of four leaf pairs.<\/p>\n

Basil is one of the typical products that best represent Liguria<\/strong>, where the sunny climate and the location between the sea and the mountains has favored the production of varieties with a light color<\/strong>, intense aroma and a very pleasant flavor.
\nA unique quality<\/strong>, therefore, thanks to which it has obtained the important recognition of Protected Designation of Origin<\/strong>, with a special specification that establishes its characteristics and production areas.<\/strong><\/p>\n

Our attention is rigorous and that same quality you can find in our Pesto Fresco Genovese<\/strong>, which you can buy in our Frasca e Nassa Artisan Laboratory in Loano<\/strong> or in our ecommerce www.pestofresco.eu
\n<\/strong><\/p>\n

The photo was taken at the Ligurian Agribusiness Fair in Finalborgo, where the famous Virgilio Pronzati<\/strong> was featured with his Pesto Corner<\/strong> and his incredible friendliness and Genoese-ness!<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

The Pesto Genovese Consortium’s Specification, which protects its traditional recipe, indicates Genovese Basil P.D.O. as the only one that can be used for this specific use. And there is a reason why. We explain it to you in our news! Basil Genovese D.O.P. is indicated by the Pesto Genovese Consortium in the appropriate Specification, which…<\/p>\n","protected":false},"author":3,"featured_media":6398,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581],"tags":[762,646,761,961,553,567,963,962],"class_list":["post-7277","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","tag-albenga-en","tag-basil-genoese-d-o-p","tag-basil-genovese-dop","tag-craft-workshop-frasca-and-nassa-loano","tag-fresh-pesto","tag-fresh-pesto-genovese","tag-pesto-corner-en","tag-virgil-pronzati-en"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t