Nocino
Nocino from Reggio Emilia is a traditional liqueur deeply rooted in the local food and wine culture.
Made by macerating unripe walnut husks in alcohol, it is considered a superb digestif and is a staple on tables in Reggio Emilia.
According to tradition, the green walnuts must be harvested on the night of St John’s Day (between 23 and 24 June), when the shell has not yet hardened.
As well as walnut husks and alcohol, the Reggio Emilia recipe usually includes sugar, cloves and cinnamon.
Some family variations add lemon zest or coffee beans.
After macerating in the sun for around 40–60 days, the liqueur is filtered and left to rest.
Tradition has it that nocino is ready for its first tasting at Christmas.
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