Historical Genovese is the new brand of the Genovese Basil DOP Consortium. The innovative characteristic is the choice of the short supply chain. It starts from the small producers of the historical peri-urban area of Genoa and ends in quality catering. An ambitious project, presented Thursday 4.3.21 at 11 am in an event online.
The Historical Genovese project
The Project of cooperation Historical Genovese was born within a call of the PSR of the Liguria Region. Led by the Genovese Basilico DOP Protection Consortium, its primary purpose is the enhancement and development of the production of Genovese Basil DOP from the “historical” area of the peri-urban city perimeter. The Genova Prà area, on the terraced hills facing the sea, traditionally specialized in cultivation for the fresh market and manual harvesting.
There are tightrope walkers who grow basil looking at the sea and harvest it caressing the earth.
The value of small Genovese producers
The objective is to promote the adhesion to the DOP of the small Genovese producers, thus transferring the certified identity and value recognition also to this small but necessary production. A springboard for the fresh quality Genovese Basil DOP market, a leading player in commercial circuits, primarily those destined for excellent Ho.Re.Ca. operators. Restaurants, ice cream shops, pastry shops.
Short supply chain, long story
The realization of a short supply chain path, close to basil users, brings together for the first time in a single entity the Genovese Agricultural Union, an ancient associative reality of the western city (since 1919), three of its member farms adhering to the DOP and the food company Rossi 1947, which has made the processing and promotion of Genovese Basil DOP its distinctive business trait.
The event program
The event dedicated to the Historic Genovese leads participants (remotely), guided by Pietro Benedetti, field agronomist of the Historic Genovese project, into the greenhouses of the three producers in the partnership, Roberto Casotti, Francesco Ratto, and Ruggero Rossi.
The opening of the exclusive Historic Genovese box is entrusted to four journalists from the Italian food and wine scene:
– Elsa Mazzolini director of La Madia Travelfood, the first specialized magazine of reference for quality catering,
– 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 Award for Best Emerging Chef in Italy,
– Luigi Franchi responsible director of Sala&Cucina catering magazine and author of numerous books on food and wine and food and wine tourism.
Following, Linda Nano, Project Manager for MA.DE and expert in the food and wine world, interviews Roberto Panizza, project partner with his company Rossi 1947.
Live from the kitchens
The use of the fresh Genovese DOP basil in traditional and creative Italian cuisine of quality goes far beyond pesto. This is discussed in the 'kitchen connections' by three leading figures in quality catering and Italian food and wine tradition:
– Peppe Guida, chef starred chef of the Antica Osteria Nonna Rosa in Vico Equense and a well-known face on television,
– Ugo and Piero Alciati, heirs of one of the families that wrote the history of Italian and Piedmontese cuisine with the starred restaurant Guido located within the Fontanafredda estate,
– Gino Sorbillo, the artist of Neapolitan pizza gourmet, one of the most famous pizzaioli in Italy and abroad.
With them, in the kitchen, three industry journalists converse: Antonella Amodio (Doctor Wine and Touring Club Publisher), Marco Colognese (Italy's Restaurants Guide L’Espresso), and Vincenzo Pagano (Scatti di Gusto).
The appointment, live, is on golive.genovesestorico.it
Professional journalist since January 1995, she has worked for newspapers (Il Messaggero, Paese Sera, La Stampa) and magazines (NumeroUno, Il Salvagente). Author of journalistic investigations on food, she published the volume 'Reading Labels to Know What We Eat'.
