Adopt basil field from "L’Orto di Liguria" in Frazione Bastia (Italy) and receive your harvest in the form of basil pesto PDO at home. Paolo will take care of your adoption and take its picture. Also, you will be able to download the adoption certificate and, if you wish, plan your visit to the farm. You do not enter into any long-term commitment: once you receive your harvest and you enjoyed the experience, you may decide to renew and extend the adoption.
Adopt basil field from our farm in Frazione Bastia (Italy). A key ingredient in the Genoese pesto recipe, basil is the typical crop of Liguria. It is symbolic of an agriculture suspended over the sea and of an authentic cuisine. It contains all the scent and history of this land. The Liguria region has a particular topography, which makes farming difficult. As a result, farmers have had to refine their business strategies in order to survive increasingly fierce competition. In order to do this, they have looked for cultivation systems that are more efficient in terms of production and of higher quality than products from other areas. On the part of the farmers, this has therefore led to an almost maniacal search for quality and increasingly effective agricultural practice, each of whom keeps their own "secrets" that are handed down from generation to generation. Basil originates from the Far East but has been cultivated in Italy since Roman times. For centuries it was used mainly for medicinal purposes and only recently started to also be used in the kitchen. In fact, the traditional pesto recipe dates back only to the mid-19th century. The distinctive feature of Genoese basil is above all, its aroma which is more intense than other varieties grown in the world. This is mainly due to the climate of the area, the proximity of the sea and the type of soil in which it is grown. The leaves are smaller and lighter green and lack the minty aftertaste found in other varieties. Despite the fact pesticide use on D.O.P. plants is allowed to a very limited extent, we at Orto di Liguria do treatments well below the tolerance threshold and in any case only if strictly necessary. We prefer to select basil varieties that are resistant to plant diseases instead of use agricultural techniques that do not create the conditions for the development of the disease. We collaborate with the most important seed producing industriesby performing stress and resistance tests at various levels of irrigation and pathogen attacks. In addition, we also analyse data on experimental plots that we dedicate specifically to research. We carry out field sampling done both internally and by surprise by control agents (MADE IN QUALITY) who strictly monitor all parameters of the D.O.P. required by law are respected, including agricultural practices and phytosanitary residues. The productive life of basil field is around 1 year. For as long as you want to keep it and we can continue taking care of it, you can renew your adoption year after year. If your basil field dies, we will replace it with no additional cost and assuring the delivery of your harvest from others.
Each season we will send you a box with: 6 x __PDO basil pesto__ made with PDO extra virgin olive oil (185g glass jars) The ingredient list as well as allergen information can be downloaded from "Additional Analysis". Where can a condiment so closely linked to a region be found? To say pesto means Liguria. The recipe is of Genoese origin, the ingredients are typically Ligurian, but the real difference is made by the territory. The magical balance created by the meeting of the Alps and the Mediterranean Sea gives this basil a unique aroma. It is made with the exclusive craftsmanship of L’Orto di Liguria, using only PDO Genoese basil. The oil used comes from the Isola di Borgonovo Cooperative that we collaborate with. The Cooperative is a "non-profit" whose goal is to preserve the tradition and culture of Ligurian olive growing, which in recent years has been undergoing continuous decline. You can use it as a sauce for pasta or on a slice of bread, like bruschetta. Pesto is a perfect sauce to accompany meat or fish dishes, to put on pizza, as a base for your sandwiches, to season your risotto or in minestrone. The pesto has a creamy texture, a strongly aromatic scent with basil and a masterful oil. The closed product can be stored in a cool (18º-20º), dry place that is protected from direct sunlight for up to 24 months. Once opened, it is important to cover the unused pesto with oil. It can be kept in the refrigerator for up to 7-10 days.
When will you receive it?
The harvest is carried out from June to October, directly in the open field and is done mechanically by mowing with special machinery. The shipment takes place in May so that, once the basil is harvested, we can prepare the pesto, fill it into jars and pack your boxes.