The Best Basil in the World
There are basilicas, and then there is the BASILICA OF PRA'N
The city of Genoa sits on a steep hillside rising directly from the sandy beaches of the Italian Riviera to the lush mountains of Liguria. For centuries, Genoa was a mighty trading city, with one of the largest fleets in Europe in the 15th century.
Basil was brought to Liguria by the Romans from Egypt, where the plant was considered sacred for its many healing properties. The name comes from the Greek word basilèus, meaning "king", or more precisely from its adjective basilikón, meaning "kingly or royal", which speaks of the herb's prestigious status.
The Bruzzone and Ferrari families have been growing basil together on the northeastern slopes of Genoa for five generations. On a steep slope, sparkling greenhouses hide thousands upon thousands of basil seedlings. Here, their prized Pra'n Basilika is allowed to grow in peace without pesticides or chemicals.
ORGANIC FARMING IN A MODERN ENVIRONMENT
"Modern greenhouses allow for more natural and higher quality basil to be grown than would ever be possible in nature," says Alessandro.
A modern greenhouse provides a better growing environment for organic farming without pesticides or chemicals
In the mid-19th century, the Bruzzone and Ferrari families began growing basil alongside tomatoes and other herbs. The basil was harvested by hand, laying it on stakes to prevent the delicate herbs from being trampled.
"It was hard work, because the plants have to be collected with their roots so that they stay fresh."
The narrow pickers made picking basil quite unergonomic...
Fortunately, modern technology is more back-friendly: the seeds are planted directly in pots, from which they are easy to lift and pick. Mechanization has also made plant production simply better: by controlling the amount of growing medium, light and humidity, the basil gets the perfect taste and aroma, which is why Basilica di Pra' is known as the best basil in the world.
THE BEST FRESH PESTO FROM PRA
From aromatic basil leaves, the Bruzzone and Ferrari families make the famous Genoese Pesto di Pra - a stunningly green pesto made with fresh basil, garlic, Parmigiano Reggiano, Grana Padano, and Pecorino Romano cheeses, Italian pine nuts, and extra virgin olive oil.
Even though this delicious pesto has been on our shelves all spring, it was still a wonderful experience to feast on one of Liguria's most famous dishes in a greenhouse, amidst a huge basil garden: pesto and pasta. The simple dish was topped with a pinch of Parmigiano Reggiano cheese and Mamma Mia - we fell in love!
A classic pairing with this pesto is Ligurian spaghetti or the local specialty, Trofiette. Just add a cold glass of Pinot Grigio or Cortese white wine!
