The alkaline terrain in Pra and the microclimate created by the Mediterranean Sea give the small-leafed Genoese basil variety a less pungent taste, making what many consider a more delicate, perfect pesto.
Alkaline in the field helps the herb score on the plate.
19 posted on 08/22/2006 5:48:18 PM PDT by Charles Henrickson
(Basil-ball pun gents.)