The herb of the three colours and fragrant sprigs
Basilico – basil – enjoys cult status in Italy: the scent of summer, tomato and garden. In the insalata caprese, red, white and green coincidentally unite the national colours – often read as a little culinary wink.
Basil is sensitive to cold, and the leaves turn dark quickly. The Italian rule: tear the leaves by hand only, never cut them with a knife, because metal disturbs the aroma. Probably superstition, but anyone who contradicts the grandmother is reduced to a “si, nonna, hai ragione”.