Information

Typical Italian products: PDO Genoese Basil

Typical Italian products: PDO Genoese Basil

Production area

The production area of ​​Genoese Basil D.O.P. it is delimited only to the Tyrrhenian side of the administrative territory of the Liguria region with delimitation identifiable in the watershed.

Features

It stands out for its medium-small size leaves, with an oval and convex shape, and the soft green color that characterizes them. The scent is - compared to other types of basil - particularly delicate and absolutely devoid of that mint fragrance often found in this fruit of the earth when it is grown in other places.

Genoese Basil DOP (photo www.levele-albenga.it)

Production specification - Basilico Genovese DOP

Article 1
In the horticultural sector, the protected designation of origin "Genoese Basil", hereinafter indicated with the PDO label, is reserved for Genoese type basil (Ocimum Basilicum L.) which meets the conditions and requirements established in this production specification.

Article 2
Seeds and characteristic of the plant
The seeds that can be used for the production of the "Genoese Basil" D.O.P. must belong to the species Ocimum Basilicum L., of native ecotypes or selections, and have the characteristics listed below:
- plant with medium to very high height and expanded or cylindrical habit;
- foliage density classifiable in the intermediate expression classes (medium-low, medium, medium-high) and not in the extreme classes (low or high);
- shape of the elliptical leaf;
- blistering of the flap and marginal / absent / very weak or weak incisions;
- flat or convex leaf plate plane;
- total absence of mint aroma;
- intense and characteristic aroma.

Article 3
Areas and time of production
The production area of ​​the "GENOESE BASIL" D.O.P. it is delimited only to the Tyrrhenian side of the administrative territory of the Liguria Region with an identifiable delimitation in the watershed. In the same area, conditioning must take place, thus ensuring traceability and control of the denomination and preserving the quality characteristics of the product, which is easily perishable.
The productions are achievable throughout the year.

Article 4
Historical link between the crop and the geographical area
Basil was introduced in various areas of the Mediterranean and in Liguria itself by the Romans who attributed healing properties to it. Basil became a traditional culture and its use was also extended to the culinary one.
The original production core was limited to the Genoese area. Consolidating the favorable market conditions for the widespread consumption of basil for the preparation of numerous sardines and the famous Genoese pesto, the production area has expanded by also investing all the maritime belt of the Ligurian territory.

Article 5
List of growers and crop complaints
Producers in compliance with the requirements of this specification, who want to boast the PDO "Basilico Genovese" must register on the list of producers managed by the specific control body and report annually to the operator of the same however at least 30 days before sowing:
- the areas to be invested separately in the open air, protected crops
- the variety of seeds used, production type (fresh consumption / for processing)
- maximum size of the bouquet or bouquet that you intend to adopt within what
established in this specification.
By January 31 of the year following the cultivation report, the manufacturer undertakes to transmit the quantities actually produced and marketed.
Manufacturers are prohibited from exceeding the quantities set out in this specification.
Soil and cultivation environments
The cultivation of the "BASILICO GENOVESE" PDO can be carried out in the following cultivation environments: in a protected environment and in the open field.
In a protected environment, cultivation can be carried out all year long as long as continuous ventilation is ensured 24 hours / day, renewing the entire volume of air contained in the greenhouse at least 2 times / hour from sunset to sunrise and at least 20 times / hour from sunrise of the sun at
sunset. This air exchange must be guaranteed by the appropriate management of the openings of
ventilation and, in winter, possibly also with the contribution of the
emergency heating.
Insect-proof greenhouses, or greenhouses that are not, are explicitly excluded from this specification
ensure the minimum air exchanges indicated above.
The cultivation of the "BASILICO GENOVESE" DOP in a protected environment can be
performed both on the pallet and in the open ground.
The production of "BASILICO GENOVESE" DOP on substrates devoid of natural soil is prohibited.
In the case of bench cultivation, the cultivation soil must be natural
taken, in the same area where the company insists. In particular, in order to return to the land
natural transported on its own physical characteristics, mixing is allowed
mineral amendments in a percentage not exceeding 20% ​​by volume.
The use of methyl bromide for soil disinfection is prohibited.
Production report
The productions allowed over the whole year are:
1) FRESH CONSUMPTION:
in protected culture: 7000 seedlings / m2 / year packable in bunches from 3 to 10 seedlings or inbouquet from 30 to 100 seedlings.
in the open air: 2000 seedlings / m2 / year packable in bunches of 3 to 10 seedlings or inbouquet from 30 to 100 seedlings.
2) FOR THE TRANSFORMATION:
in protected culture: 10 Kg./mq/anno;
in open air: 8 Kg / m2 / year.

Article 6
Elements that prove the link between the environment.
It is known to all that the basil cultivated on the Tyrrhenian side of Liguria is characterized by particular perfume and taste very appreciated by the market. It is also free from the forgetful taste that represents a tare for use in the kitchen of this plant.
Compliance with the requirements of this specification, as well as the provenance of the product, will be verified by the control body referred to in the following art. 7. The aforementioned body will manage a specific list of producers of "BASILICO GENOVESE" DOP.

Article 7
Inspection body
The control will be carried out by a body compliant with the provisions of art. 10 Regulation (EEC) no. 2081/92.
For the purposes of this specification, the maximum production of bunches and / or bobbins achieved per square meter will be checked.

Article 8.
packing
1) basil to be marketed fresh:
The whole plant is packaged in bunches with at least two pairs of true leaves (in particular one pair of true leaves fully extended and the second one being formed) and, at most, with four pairs of true leaves.
Two types of decks are identifiable: the small deck or "bunch" and the large deck or "bouquet".
The bunch is made up of 3 to 10 whole plants complete with roots, it is packed with food paper marked with the D.O.P. and is tied individually.
Larger bouquets fall into the "bouquet" typology; a bouquet consists of the equivalent number of plants contained in 10 bunches and are packaged in a similar way. The weight of the product is not binding but the number of plants.
In the preparation of the bunches, the use of inert material is allowed to be put in contact with the roots for the sole purpose of avoiding an early dehydration of the seedlings contained in it.
The packaging to contain the individual bundles or any bags must be in compliance with current regulations and must be marked with the DOP logo and with the complete company brand. The company identification must have dimensions and positioning that make it sufficiently evident in relation to the logo and the wording of the PDO.
2) Basil for transformation
For the artisan and / or industrial transformation it is necessary to use portions of pianteintegre with maximum four pairs of real leaves. The basil must be sent for processing together with the relative tax documentation, which must include the definition
DOP.


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