Nocino is much more than a walnut alcoholic drink.
It is a distinctive Italian liqueur made with unripe walnuts that are still soft in their green husks: the many recipes used to prepare it are handed down from generation to generation.
The walnut, still green, is left to macerate in alcohol for 4 months, then the syrup, which in some regions is made with white wine and in others with water, is added to the liqueur and left to rest for a further two months.
It’s spicy, sweet but slightly bitter, and delicious.
With its strong and aromatic taste, it will be a pleasure to enjoy it after an generous dinner thanks to its digestive power!
The best way to serve it is neat, at 16-18 °, as a digestive at the end of a meal.
You can find the traditional
Nocino is much more than a walnut liqueur.
It is a distinctive Italian liqueur made with unripe walnuts that are still soft in their green husks: the many recipes used to prepare it are handed down from generation to generation.
The walnut, still green, is left to macerate in alcohol for 4 months, then the syrup, which in some regions is made with white wine and in others with water, is added to the liqueur and left to rest for a further two months.
It’s spicy, sweet but slightly bitter, and delicious.
With its strong and aromatic taste, it will be a pleasure to enjoy it after an abundant dinner, thanks to its digestive power!
The best way to serve it is neat at a temperature of 16-18 °, as a digestive at the end of meals.
You can find the original Nocino in our Italian Restaurant @DolceUvita.
