It's the one I've been calling Italian Genoverse, although the packet just said "basil" (in Italian). Somewhat ruffled, medium-large leaves, strong basil flavor with an anise note. Fabulous for pesto, marinara, etc. If that anise flavor doesn't flip your switch, you might prefer Sicilian basil, which is otherwise very similar.
Some of the "lettuce leaf" basils are fun, too, especially in salads. I've heard to put cinnamon basil in fruit salad (will try that this summer), and I've added a little lime basil to salsa for a citrus zing.
