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Nocino - Walnut liqueur

Typical of the Modenese area, it is digestivo and drunk in small doses it traditionally ends a generous meal since it is considered to have digestive properties.
It contains the magic characteristics concentrated in the walnut fruit picked between 23rd and 24th June corresponding to the night of St.John (summer solstice) and by letting them marinate together with other essences in the alcohol closed in jar of glass perfectly sealed and exposed to the sun for one month or more.

This liqueur is savoured in advance with the eyes, as it is checked almost daily, turned and turned again, looked at it against the light in its dark amber-coloured transparence.

Together with the grocers, many are the families who had prepared it long ago and that left the heritage of the today's recipe reproduced with scrupulous attention by a minority of private citizens.

Its taste fills your mouth, it radiates your nose and its spirit, like a caress, spread quickly along the body warming it up. Served in every restaurant that respects the tradition, it may be easily found on the market, mostly in the Modenese version.
(translated by www.carpidiem.it)

Recipe book handwritten by Gaddi family - Soliera

1 pound of alcohol
6 fresh and crushed nuts picked during the morning of St. John, 24th June

Leave them a few hours exposed to the sun, then put them in the alcohol, closed everything in a jar of glass which has to remain exposed to the sun one month, too.

Afterwards add 6 ounces of sugar, 6 ounces of water, take the nuts out of the alcohol, strain the liquid and after a month it may be drunk.

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