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Green walnuts picked before the shell hardens, steeped near-black and bittersweet.
Emilia-Romagna, Italy
A farmhouse tradition across northern Italy and most associated with Modena, where families picked the nuts around the feast of San Giovanni in late June and set the jars out to steep.
Unripe walnuts, husk and all, are quartered and macerated in spirit with sugar and spices such as cinnamon and clove, then rested for months until the liquid goes dark.
Bitter walnut skin, cocoa, and cola over cinnamon and vanilla. Rich and tannic, drying on the finish.
Did you know
Tradition puts the picking on the night of 24 June, when the nuts are still soft enough to cut through with a knife, stone and all.
Also known as: nocino, walnut liqueur
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