Easy steps to your homemade Italian walnut liqueur (nocino) | Eatalianwithroberto
When it comes to Italian liqueurs, limoncello is for sure the most famous abroad. But most Italian will tell you that a homemade nocino (i.e. walnut liqueur) is the best way to end a traditional Italian meal.
Typical of most of the Appennines, nocino is the hidden Italian gem among all the amari, something that almost every family has its own recipe for. Here I want to share with you the authentic, traditional recipe for homemade Italian walnut liqueur, as learned from friends in the mountains between Bologna and Modena.
What is Italian walnut liqueur?
Walnut liqueur, or nocino, is a liqueur made from green walnuts. Green walnuts are, simply put, unripe walnuts, that are harvested mid-end of June. (Note: of course, this is in Italian climate and geographical position. E.g., I assume that my readers from Australia will have to harvest them at Christmas time).
In Italy, it is very common everywhere near the Apennine Mountains. The recipe I am sharing comes from the mountains near Modena.
History and folklore about walnut liqueur
My first contact with nocino comes from Zocca, a small village near Modena. Here, at Verucchia Sanctuary, a community of friars is busy with many activities, including the production of an amazing walnut liqueur. (Fun fact: they sell also grappa bottles with a viper inside…).
Every year my father used to buy some of their nocino and since then I have always considered this one of our best kept secrets.
Lots of folklore live around this liqueur. The most famous one is about the correct procedure to harvest the unripe walnuts.
The most expert lady should be the one to harvest the walnuts, during the night before San Giovanni (Saint John), celebrated June 24th. She will use only her hands to perform the task and leave the green walnuts in the open air until the morning when the preparation will start. The preparation will end at All Saints’ Eve (Halloween) and the nocino will be first served at Christmas.
How to serve nocino
Nocino is the perfect digestif after a heavy meal from Emilia Romagna, full of pork meat. Tagliatelle or lasagne al ragù, tigelle and crescentine, a nice tiramisù and then a shot of nocino… pure heaven.
Usually served plain, I prefer it at room temperature, to better taste all the flavors. Some like it from the fridge. I recommend avoiding ice.
How to make Italian walnut liqueur at home
Preparing your nocino at home is actually very easy. All you need is patience and the right recipe. You need to help yourself with the former, I am here to assist you with the latter!
For the detailed step-by-step recipe, please visit:
Buon appetito!
Originally published at https://www.eatalianwithroberto.com on December 19, 2021.
