In all Modena province is very popular a liqueur home made named Nocino. Nocino is sweet-bitter, thick and syrupy, with a dark color like a ink. In Modena Land there are a lot of recipes to prepare Nocino, every family has his secret in composition, time and handling.
In Spilamberto a small town near Modena was founded a Association for Nocino, the members are all women and yearly they organize contest where is given a prize at the best Nocino of the year.
To infuse Nocino the tradition want to use a odd number of nuts (normally 29) and cut in quarter.
The bowl must be in a very sunny place and very often is better to control the level of the liquid inside and fill with syrup of sugar and water prepared before.
What you must know:
Cut the 30 green walnuts with the kernel into 4 parts and put them in a 3 litre jar, add the alcohol and half of the sugar along with the spices and lemon rind. Tightly seal the jar and place the infusion in a sunny place in direct sunlight.
With the water and the other half of the sugar, a water and sugar syrup will be prepared, by melting the sugar in lukewarm water on a low heat.
During the time that the infusion remains in the sun, ensure that the walnuts are covered at all times by syrup prepared previously. After 2 months the infusion of walnuts, alcohol and other ingredients will have a mauvish-black color - at this point add the remaining syrup and remove from the sunlight.
The infusion should be bottled during Autumn equinox; it should be filtered with special paper cones or with layers of gauze in the funnel.
Store the bottle in the cellar and consume after one year.
Serve ice cold; ideal as digestive after a meal.
measurement (unless stated otherwise)
|1 cup = 8 ounces =
||1 quart = 32 ounces =
|1 tbsp (tablespoon) =
1/2 ounce = 15ml
||1 fifth = 25.6 ounces = 750ml|
|1 tsp (teaspoon) =
1/6 ounce = 5ml
||1 pint = 16 ounces =