Basilico Genovese DOP
Must-SeeSmall-leaved, intensely aromatic, DOP-protected Ligurian basil. The only acceptable basil for true pesto alla genovese. Grown in Prà , west of Genoa.
Rosmarino
Must-SeeRosemary grows wild across Italy — the scent IS the Mediterranean. Used with roast meats, focaccia, potatoes. Rosemary-infused olive oil is a staple.
Salvia
Must-SeeSage and butter (burro e salvia) is the simplest and most perfect pasta sauce. Also fried as a fritto (sage leaves in batter). Essential in saltimbocca.
Origano
Must-SeeItalian oregano is intensely aromatic — different from Mexican or Turkish varieties. Dried oregano on pizza and grilled fish is quintessentially southern Italian.
Prezzemolo
Must-SeeFlat-leaf parsley appears in almost every savoury dish. The Italian expression "sei come il prezzemolo" (you're like parsley) means "you're everywhere."
Where to start
Visit Genoa's Prà district to see DOP basil growing in greenhouses. Then eat pesto made minutes after picking — the freshness difference is extraordinary.