Wine guides

Nocino, history and recipe to do it at home

nocino
Written by EFW Staff

Nocino, a spirit with only 3 ingredients!

Everyone can produce Nocino at home with only three ingredients. It is the most characteristic spirit of Italy and you can produce just with few efforts this spirit that stands out for its variegated perfumes and strong taste.

Nocino, from Modena to whole Italy

Nocino was born in the heart of Emilia, in the province of Modena where the French brought it many centuries ago. Its history is intriguing and shrouded in mystery as it is tied with legends of witches that prepared this nectar with walnuts husks.

The legend tells that the most expert woman used to climb the biggest walnut tree without shoes to collect by hand the unripe fruits in the night of S. Giovanni. The spirit was uncorked and drunk just from the 31st October during the All Saint’s day.

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Homemade Nocino recipe

From ancient times to today, Nocino has grown becoming one of the most important symbols of the Italian spirit production widespread all over the country, maintaining anyway a strong domestic aim. If you are curious to make it at home, follow this simple recipe:

  • Put 1kg of walnuts with their husks (almost 35 walnuts) in a glass jar, washed and cut in 4 pieces together with 800gr of sugar.
  • Macerate for a couple of days under the sun.
  • Add a litre of alcohol Buongusto and leave to infuse from 2 to 3 months in a cool and dry room, better if it is close to a window.
  • Filter and bottle.

How to produce a good Nocino

This spirit has to be syrupy, with a bright and clear brown colour; the perfume and taste of walnut is intense, long lasting and full-bodied. Nocino stands for its sweetness, the taste of dried fruit and softness.

Secrets for a perfect Nocino!

  1. Fruits with their husks have to be harvested by hand and not cut with metal tools because this can speed its oxidation.
  2. To produce a personalized Nocino, season it with spices such as cinnamon, cloves and juniper berries.
  3. Be patient! They have to leave to infuse for 3-4 months, the more it infuse, the more it will be seasoned.
  4. For a special Nocino, once ready leave it age in oak barrels from 2 months up to a year.

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EFW Staff