Basilico Genovese DOP and
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Introduction
Here we continue our introduction of Italy's 155 Protected Designations of Origin (PDO, or, in Italian, DOP, Denominazione di Origine Protetta) and Protected Geographical Indications (PGI, or IGP in Italian, Indicazione Geografica Protetta) products.
This month we present the Basilico Genovese DOP (Basil from Genoa) from Liguria, and the Cappero di Pantelleria IGP (Capers from Pantelleria Island) from Sicily.
Basilico Genovese DOP (Liguria)
EU File: Reg.ne EU Reg.to CE n. 1623 del 4.10.05 - GUCE L. 259 del 5.10.05
Characteristic of the Product
The Basilico Genovese DOP plant is of small to medium height, with small to medium oval, convex leaves of medium density and a characteristically light green color. The perfume is particularly delicate, intense, and characteristic and lacks completely the minty scent often found in basil cultivated in other places.
The Basilico Genovese DOP may be marketed fresh (live plants) or ready for use.
When sold fresh it may be sold in two types of bunches: a small one, called a mazzetto (little bunch), which includes from three to 10 whole plants, and a larger one called a bouquet, which includes the equivalent of 10 mazzetti, or 30 to 100 whole plants.
- Production Zone:
The Tyrrhenian coast of the Liguria region. - Certifying Institution:
Chamber of Commerce for Genoa, Imperia, Savona, La Spezia.
Tel. +39 010 27041 - Producers' Organization:
Consorzio Tutela Basilico Genovese DOP
Cappero di Pantelleria IGP (Sicily)
EU File: Reg.ne EU Reg.to CE n. 1107 del 12.06.96 - GUCE L. 148 del 21.06.96
Characteristic of the Product
The caper is a typical Mediterranean shrub with woody trunk, partially hanging branches, dark olive-colored, meaty, oval-shaped leaves, white and pink flowers with purple nuances.
The capers used in cuisine are the unopened blooms, which have a roundish shape and are dark green in color tending toward mustard color. The capers harvested earlier, when they are still fairly small, provide a superior quality product once they have been left to mature in brine.
Following the brining process the aroma of the capers becomes more intense, strong and deep, and their consistency gets meatier.
The Cappero di Pantelleria IGT released on the market must have a diameter of 4 to 15 mm (0.15" to 0.59"). The packaging consists of envelopes which must carry the printing "Cappero di Pantelleria" and "Indicazione Geografica Protetta", and 25% of the total weight must be sea salt (for preservation).
- Production Zone:
Throughout Pantelleria Island, in the province of Trapani. - Certifying Institution:
Trapani Chamber of Commerce
Tel. +39 0923 800111 - Producers' Organization:
Cooperativa Agricola Produttori Capperi
Tel. +39 0923 916079
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