40 days after the 24th of June it’s time to taste your Nocino(Walnut Liqueur). It’s sweet-bitter, thick and syrupy, with a dark color like a ink. In Italy there are a lot of recipes to prepare Nocino, every family has his secret in composition, time and handling.
Nocino is made with unripe walnuts, still soft in their green husks.The time to make nocino is June 24. Traditional Italians recommend the walnuts be harvested on the night before San Giovanni, June 24 because in this days the nut-husk is rich of substance, but also because we consider this night magic especially for picking aromatic and medical herbs.
Nocino must served at the end of the meal as a digestive It is something to be sipped in small amounts, from a tiny glass after meal.
Perfect also on Panna Cotta or Vanilla gelato.
This is our family recipe Nocino
30 unripened walnuts
1½l alcohol (95°)
Cut the walnuts into 4 and infuse them with all the other ingredients in a 4½l glass bottle. Close tightly and keep it in a warm place (in the sun) for 40 days. Shake it every now and then. Then filter it and bottle it .