Liqueur obtained by steeping green walnut hulls in alcohol. With a rich and full-bodied bouquet, Nocino is profoundly linked to the Modena food and wine tradition and represents a veritable symbol of hospitality.
Every year, in the month of June, as tradition prescribes, we take unripe green walnuts coming from the best walnut orchards in Italy and infuse them in alcohol: the more succulent and tender the walnut, the better the infusion that will be obtained.
walnut hulls, alcohol, sugar, spices
Main steps in the preparation of Nocino:
infusion of hulls in alcohol, pressing and aging of the infusion.
Colour: intense golden amber
Nose: marked walnut aroma
Flavour: Sweet, persistent and balanced walnut taste
Alcohol content: 38% – 42% in volume
Packaging: available in 200 ml, 500 ml and 700 ml bottles
How to taste it:
Pour the Nocino into a liqueur glass and bring it up to your nose to smell the intense walnut aroma. Place a small amount of liqueur inside your mouth and hold it so as to savour its rich and full-bodied walnut flavour and enjoy its persistence. Sip slowly.
its strong personality makes it perfect for drinking at room temperature, preferably at the end of a meal, as it has excellent digestive properties, but it is also excellent when drunk chilled or on the rocks or poured over plain ice cream.
it is perfect for preparing cocktails, where its character is accented by other aromas.
It is possible to obtain very flavourful recipes: the skilful mastery of chefs can make the most of Nocino in truly unique dishes, sweet and savoury, hot and cold.