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Genovese Type Basil
- June 2014
Italian since the Crusades
Legend has it that Alexander the Great brought back to Italy from Persia some Genovese Type Basil.
Italians learnt to use and preserve it in oil: Godfrey de Bouillon (a medieval knight) remembers a strong smell of basil during his first crusade.
Genovese Type Basil is the trademark of Italian cooking
It is reknown for its aromatic power.
Clove is the key flavour to this basil, but the delicate hints of aniseed and the warm notes of bergamot give it a great aromatic balance.
Oregano is its soulmate
With hits spicy flavour, oregano emphasises the delicate flowery notes of the Genovese Type Basil.
A sensory wealth
The intense green colour and the great smells of this basil will be a perfect match for recipes such as:
- Minestrone with Genovese Type Basil pesto
- Aubergine caviar with Genovese Type Basil
- Neapolitan tomato sauce with Genovese Type Basil
- Mediterranean vegetable tian with Genovese Type Basil
- Fried semi sundried tomatoes and young artichokes with Genovese Type Basil
- Beef steak with garlic butter and Genovese Type Basil
- Linguine, sundried cherry tomatoes, coppa and Genovese Type Basil
- Tomato tart with Genovese Type Basil whipped cream
- Citrus fruit kebabs, marinated in olive oil and Genovese Type Basil
- Orange and Genovese Type Basil tart
Darégal has selected 4 others types of exceptional basil:
- Purple Basil
- Aniseed Basil
- Lemon Basil
- Thaï Basil
- Cinnamon Basil (2015 Novelty)
- Marseilles Basil (2015 Novelty)
Further to this collection, we have created many Assemblages – blends of several varieties of Basil.
Two Assemblages have been widely promoted by our clients and Herbs Sommeliers:
- Assemblage N°12 for fish (2015 Novelty)
- Assemblage N°17 for white meat (2015 Novelty)
Our experts are at your disposal to introduce you the Basil Darégal collection.