Also known as “Greek basil”, it is a variety from India. It differs from other types of basil because of its external structure in the shape of a balloon. Interesting to experiment with different variations of the classic Genoese pesto.
Excellent lemon-flavored variety, a variation of the classic “Genoese”; it has an intense lemon scent that makes it particularly suitable for fish dishes, salads or to garnish very fresh cocktails.
Variety of basil of Mediterranean origin. The Quasimodo develops large, bubbly and aromatic leaves. The hint of menthol is less intense than the lettuce leaf variety, but also represents an original garnish for fish dishes and salads.
Here he is, one of the princes of Italian cuisine. Its cultivation, now secular, is enjoying an unprecedented popularity in recent years because it represents the quality, simplicity and typicality of a land and its culture. Ideal for a traditional Genoese pesto.
Super selected variety of the “Genovese classico” type, obtained by isolating plants with a high content of essential oils that determine an intense, fragrant and fresh scent. They do not contain estragole, responsible for the mint aroma. Ideal for a stellar Genoese pesto.
The ruby basil is a bomb of vitamin C and antioxidants, loved for its intense purple color and its interesting and exotic taste. Stronger than Genoese basil, it will give any sandwich, salad or pesto an extra boost.