It is called “Basilichito<\/strong>,” and it is a special gazzosa<\/strong> made with Basilico Genovese DOP.<\/strong> The Spanish-sounding name of this non-alcoholic drink with Basil Genovese DOP grown in Albenga is reminiscent of the Mojito<\/strong>, and it is in fact from this famous cocktail that they were inspired. Basilichito is composed of a natural basil extract<\/strong>, without dyes. Did you know the Basilichito? Have you had it before? <\/p>\n Photo italianfoodexperience.co.uk<\/p>\n","protected":false},"excerpt":{"rendered":" Conceived by Matteo Borea and Pierangelo Rossi, Basilichito was born as an alternative to the most common carbonated beverages. It also promotes and enhances Basilico Genovese DOP, of which the Albenga plain is the largest production area in Liguria. Find out in the Pesto Fresco Blog! It is called “Basilichito,” and it is a special…<\/p>\n","protected":false},"author":3,"featured_media":6584,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[581],"tags":[762,1267,1266,553,582],"class_list":["post-7405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ligurian-culture","tag-albenga-en","tag-basil-genovese-dop-albenga","tag-basilichito-en","tag-fresh-pesto","tag-pesto-genovese-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
\nMatteo Borea<\/strong> and Pierangelo Rossi<\/strong>, both from Albenga<\/strong>, already a few years ago included the special drink among others they produce, with the intention of promoting local productions<\/strong>, including precisely Basilico Genovese DOP.
\nBottled in a classic 27ml bottle, Basilichito comes with a soft<\/strong> green color<\/strong> and a very pleasant flavor.
\n<\/strong>Basilichito was already presented in 2012 at the Salone del gusto in Turin<\/strong>, having a good success and is sold and consumed in bars and on Ligurian beaches.<\/p>\nHow did the idea for the Basilichito come about?<\/h3>\n
\nApparently, a Mojito had been launched in a Genoese tavern that used basil leaves instead of mint leaves.
\nThe two guys from Albenga like the idea so much that they are thinking of producing a non-alcoholic basil drink<\/strong> to offer it to all consumer groups.
\nThey work hard to create the right balance of flavors<\/strong> capable of winning the public’s approval, and they have the intuition to request the use of the trademark from the Consortium for the Protection of Basilico Genovese PDO Trademark.
\n<\/strong>In this way, they contribute to enhancing the value of Genovese basil<\/strong>, which, precisely in the Albenga plain, has the largest production in all of Liguria.
\nAn original<\/strong> drink, with a taste that will please all<\/strong> the most curious palates, able to untie basil for once from Genoese Pesto, tomato, mozzarella, in short, from salty foods and approach it with a sweet flavor.<\/p>\nWhat does the Basilichite consist of?<\/h3>\n
\nThe label states: water, sugar, lemon juice (3.5%), Basil Genovese D.O.P. leaf<\/strong> extract (1%), carbon dioxide, natural flavors, citric acid, sodium citrate, L-ascorbic acid.<\/p>\n
\nLet us know!<\/p>\n