The scent of pesto is in a basil leaf. An aromatic plant capable of enhancing dishes of the Italian gastronomic tradition, the protagonist of one of the most famous, most imitated and most falsified condiments in the world: Genoese pesto. Its use is not limited to seasoning pasta but it can also be used to fill pizza, spread on bread or to enrich vegetables, soups or velvety. Basil can be grown indoors from May to the end of August. Instead, with theaquaponic agriculture there is the possibility of growing basil seedlings all year round, keeping the intense aroma and fresh taste intact. It also becomes a sustainable solution to the depletion of water resources on the planet.
Composed of approximately 92% water, basil is rich in vitamins (A and B), mineral salts, flavonoids and antioxidants, useful for counteracting the action of free radicals. With anti-inflammatory and antibacterial properties, basil promotes digestion and the proper functioning of the stomach.
Genoese pesto is different from Genoese pesto, as the first indicates the traditional recipe with the 7 ingredients contemplated by the Genoese Pesto Consortium. It is obtained by pounding, using a marble mortar and wooden pestle, Genoese basil DOP with pine nuts, garlic, Parmigiano Reggiano DOP, Pecorino DOP (Fiore Sardo), extra virgin olive oil and salt. It is a raw sauce, able to enhance all the organoleptic characteristics of the ingredients. Processing should end as soon as possible so as to avoid oxidation of the ingredients, which is why it is not recommended to use the blender.
The original recipe is the protagonist of many legends. The first mention dates back to the second half of the 1870th century, made by the well-known gastronome of the time Giovanni Battista Ratto in his Cucina Genovese in XNUMX. However, the recipe would seem to go back to the evolution of a much older sauce, aggiadda (or garlic ), used for storing cooked foods.
Another legend tells of a convent on the heights of Genoa (Prà), dedicated to San Basilio, in which a friar gathered the aromatic herb that grows right on those heights, from which the name basil derives. At that point, he combined the plant with some ingredients that had been brought to him by the faithful and from there the famous sauce was born which was perfected over the centuries.
Aquaponic agriculture
Aquaponics is a sustainable production system with high productivity, completely biological, which combines aquaculture (breeding of aquatic species such as carp and trout) with hydroponic cultivation (culture of soilless vegetables). This technique therefore makes it possible to cultivate plants by feeding them with what the fish world produces naturally.
Furthermore, it allows you to cultivate within a small area, the plants grow faster, it does not use soil so there is a low carbon consumption, there is no use of chemicals or fossil fuels and therefore the Energy used is much less than traditional methods. Avoid waste as it constantly recovers and recycles water and nutrients. Finally, it requires less work since it is not necessary, for example, to remove weeds.
There are different types of agriculture in aquaponics. Growth beds: cultivation environment at human height with porous substrate (volcanic, pumice stone, lapillus, expanded clay, zeolite) with water flow and reflux. Nutrient Film Technique: in gullies arranged vertically or horizontally, the plants have predefined places subordinate to the chosen cultivation and can have a germination substrate or a wired pot to favor contact with water. In the Deep Water Culture the plants are placed on floating rafts inside a water recycling tank. Instead, the Vertical cultivation optimizes work and cost on space and layout of the plant, useful for seasonalizing or de-seasonalizing the production of vegetable plants, in light conditions and controlled environment.
Basil lends itself very well to this type of crop, thanks to thehigh nitrogen requirement of basil. The cure, however, requires a lot of attention in order to avoid an excessive impoverishment of water nutrients. It allows you to have an excellent product both from a qualitative and quantitative and environmental point of view since less water, energy and work are used compared to traditional crops. Many types of basil have been tested in plants of this type: Genoese basil, lemon and purple basil. The best aquaponic method is the NFT and DWC.
To grow basil in aquaponics you need to keep the pH and water temperature. The former must be between 6.0 and 7.0, while the temperature is between 20 and 25°C. This reduces plant stress and disease incidence. In case of higher temperatures it is necessary to increase the amount of dissolved oxygen. Harvesting begins when the plants reach 15 cm in height and continues for approximately 30-50 days. It must be done with care so as not to damage the leaves themselves.
The Circle Food&Energy Solution
The Circle Food&Energy Solution, a high-tech aquaponic farm and energy company, has launched the equity crowdfunding campaign on the BacktoWork24 portal together with Intesa Sanpaolo, in order to build the largest aquaponic production plant in Europe. The minimum investment to participate is 400 euros, from 20 thousand instead you acquire administrative and voting rights. Within a few days of its launch, the campaign reached the minimum target of 100 euros. Demonstrating that technological and sustainable agriculture in Italy is not only possible, but can become an ambassador in the world of this important message.
In the year marked by the pandemic, the company's young entrepreneurs have readapted their business to create lhe first line of pests in aquaponics, on sale starting last February. The pestos of The Circle have been created in collaboration with chef Alain Rosica of Belvedere since 1933 and are produced with the same leaves intended for catering, with a high quality standard. The line consists of Rucolino, a rocket, ricotta and cashew nut pesto; Oriental with mustard, mizuna, Japanese spinach, dried fruit and grana padano; Oriental Vegan the vegan variant made without cheese.
The ingredients are produced and collected through a technological production plant that respects the natural cycle of the products. In the future there will also be herbal teas and dried aromatic herbs.
https://Acquaponica.blog/