Historic Genovese is the new brand of the Basilico Genovese DOP Consortium. The innovative feature is the choice of short supply chain. That starts with small producers in Genoa’s historic peri-urban area and ends in fine dining. An ambitious project, presented on Thursday, 4.3.21 at 11 a.m. in an online event.
The Historic Genoese Project
The Historic Genovese Cooperation Project was created under a Liguria Region RDP call for proposals. Led by the Basilico Genovese DOP Protection Consortium, its primary purpose is to enhance and develop the production of Basilico Genovese DOP from the “historic” area of the city’s peri-urban perimeter. The Genoa Prà area, on terraced hills overlooking the sea, traditionally specialized in cultivation for the fresh market and hand-harvesting.
There are equilibrists who grow basil by looking at the sea and harvest it by caressing the earth.
The value of small-scale producers in Genoa
The goal is to encourage small Genoese producers to join the PDO, thus transferring the certified identity and value recognition to this small but necessary production as well. A springboard for the market of quality fresh Genoese Basil DOP, a leading player in commercial circuits, primarily those aimed at Ho.Re.Ca. operators. of excellence. Restaurants, ice cream parlors, bakeries.
Short chain, long story
The realization of a short supply chain path, close to the users of basil, brings together for the first time in a single entity the Unione Agricola Genovese, an ancient association reality of the city’s west (since 1919), three of its member farms adhering to the PDO, and the Rossi 1947 food company, which has made the processing and promotion of Basilico Genovese Dop its distinctive business trait.
The event program
The event dedicated to Historic Genovese leads participants (remotely), guided by Pietro Benedetti, field agronomist for the Historic Genovese project, into the greenhouses of the partnership’s three producers, Roberto Casotti, Francesco Ratto and Ruggero Rossi.
The opening of the exclusive Historic Genovese box is by four journalists from the Italian food and wine scene:
– Elsa Mazzolini editor-in-chief of La Madia Travelfood the first specialized reference magazine for fine dining,
– Lorenza Vitali and Luigi Cremona food and wine critics and curators of some of the most important events dedicated to haute cuisine such as the Best Emerging Chef of Italy Award,
– Luigi Franchi editor-in-chief of Sala&Cucina restaurant magazine and author of numerous books on food and wine and food and wine tourism.
Next, Linda Nano, Project Manager for MA.DE and expert in the world of food and wine, interviews Roberto Panizza, project partner with his company Rossi 1947.
Live from the kitchens
The use of fresh Basil Genovese DOP in traditional and creative quality Italian cuisine goes far beyond pesto. This is discussed in ‘Connections from the Kitchens’ by three leading exponents of quality catering and Italian food and wine tradition:
– Peppe Guida, star chef at Antica Osteria Nonna Rosa in Vico Equense and a well-known face on the small screen,
– Ugo and Piero Alciati, heirs to one of the families that wrote the history of Italian and Piedmontese cuisine with the Michelin-starred restaurant Guido located within the Fontanafredda estate,
– Gino Sorbillo, the artist of gourmet Neapolitan pizza, one of the most famous pizza makers in Italy and abroad.
Talking with them in the kitchen are three industry journalists:, Antonella Amodio (Doctor Wine and Touring Club Editore), Marco Colognese (L’Espresso Guida Ristoranti d’Italia) and Vincenzo Pagano (Scatti di Gusto).
The appointment, live, is at golive.genovesestorico.it
