The Preparation of Basil
Once gathered, the basil is immediately taken to our nearby factory for preparation.
Firstly it is washed, using a whirlpool system of constantly clean water which is regulated for the delicacy of the product. This process conveys the leaves through a tank in a helicoid manner which eliminates all impurities.
Thanks to centrifugal force, the particles of the earth are washed from the basil and drained off.
This phase is then completed by rising, again with constantly clean water, which is nebulised onto the leaves through special jets. A pump which introduces a disinfectant guarantees perfect and rapid cleanliness at bacteriological level too.
This method of washing does not alter the delicate leaves in any way and does not compromise its fragrance.
The washed and disinfected basil is conveyed to a drying machine where it is spun.
At this stage too, the flavour remain unchanged thanks to the delicacy of the operations.
At this point the basil is finely chopped in special mincers.
The rapidity of this operationnot only avoids the heating of the composite, to which salt and oil has now been added, but offers the further advantage of maintaining the appearance, once again avoiding alteration and ensuring even a greater hygiene.
The semi prepared product, after the addition of a surface layer of oil which guarantees natural conservation, is stored in refrigerated cells at a constant temperature of 2° centigrade, until.
It is proceeds to the preparation of the pesto.
