Nocino
Nocino is a dark brown liqueur from the regions of Emilia-Romagna , Campania and Calabria in Italy and Ticino in southern Switzerland , which is drunk as a digestif . Nocino is made from unripe, green walnuts through maceration or distillation . For maceration, the nuts are placed in grappa , red wine or pure alcohol for a few weeks and refined with spices such as cinnamon , orange peel, nutmeg or coffee beans . The walnuts are traditionally picked on St. John's Eve (June 23rd to 24th). They are related to the cults at the summer solstice , especially the Witches' Sabbath , which was performed in Italy under the walnut tree. The manufacturing process mentioned above can vary from place to place and is often passed on from family to family over generations.
The origin of the nocino goes back at least to the Middle Ages. Back then, only monks knew how to make nocino, and the drink was consumed when important contracts were sealed.
Web links
- History of the Nocino
- Nocino (Ratafià) in the database of Culinary Heritage of Switzerland (Italian)