Tips from the Chef

Tips from the Chef

News CALZONE with La Pizza +1 dough

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News SWEET FOCACCIA with La Pizza +1 dough

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News FRIED GNOCCO DOUGH PUFFS with La Pizza +1 dough

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News

News

News BRC and IFS: top certifications!

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News CIBUS CONNECT 2017

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News MADE 2017

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Press office

Press office

News Word's longest Pizza +1: the video.

Over 1.5 km of real Italian taste, in two minutes.

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News Guinness Record for the longest pizza in the world

The record comes back to Italy: the national and international press release

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News La Pizza+ 1 at PLMA in Amsterdam 2013

An authentic Italian product

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Basil

BasilicoBasil (Ocimum basilicum) is an annual plant belonging to the family of the Lamiaceae (or Labiate). It is grown as an aromatic herb and used in the kitchen in different dressings. It grows in Mediterranean scrub areas. In France it is called 'herbe royale' (royal herb) or 'pistou'.

Basil is considered to all effects and purposes a plant with medicinal properties and it is also supposed to have aphrodisiac powers.  The ancient Egyptians used basil for sacrificial offerings.  The Gauls had a cult of basil in flower. The people who collected this sacred plant had to undergo rigid purification rituals: wash the hand that they would use to pick the plant in the water of three different springs, dress themselves in clean clothes, keep their distance from unclean people and not use metal tools to cut the stems. Basil was considered a sacred plant, as it was believed to have the power to heal wounds (especially those caused by the harquebus).

The DOP variety of Genoese basil is particularly suitable for making Pesto, the typical Genoese sauce made from shredded basil mixed with olive oil, garlic, salt and seasoned Sardinian pecorino cheese (some authors prefer to mix the pecorino with an equal quantity of Grana cheese). Two optional ingredients of ‘Pesto Genovese’ are pine nuts and/or walnut kernels. The traditional method is to prepare the Pesto by pounding the raw ingredients with an olive wood pestle in a mortar of white marble from Carrara.

As a fresh  aromatic herb it is used in salads, with ripe tomatoes, courgettes, garlic, sea food, fish (mullet), scrambled eggs, chicken, rabbit, duck, rice salads, pasta and sauces (in vinaigrette, with lemon or with olive oil). It is preferable to use it raw, as its fragrance disappears when cooked for a long time. In hot dishes add the basil just before serving, to preserve its fresh and lively taste.

(source:  Wikipedia)