Nocino

Name: Nocino
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 50
Ingredients: Walnuts (24 fresh, the husks) 7.1 cups; Pure alcohol (at 96%) 33.8 oz; Water 2 cups; Sugar 2 ½ cups; Lemon peel 1; Cinnamon sticks 2; Cloves 3

it de fr es br

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 58
Carbohydrates g 0.1
of which sugars g 0.1
Sodium mg 2

Difficulty: Easy
Prep time: 30 min
Cook time: 5 min
Serving: 50
Cost: Average
Note plus maceration time (40 days)

PRESENTATION

Nocino is a traditional Italian liqueur with deep roots in the Emilia Romagna and Lombardy regions. And you know what? There's something really special about how it's made. Every year in late June, families gather for the night of San Giovanni to pick green walnuts, celebrating the start of summer with this ritual. It's not just about the walnuts; it's about the whole mystical experience. I mean, the recipe starts with exactly 34 of these soft green walnuts, giving nocino its distinct, bold flavor. They soak in strong alcohol, macerating until the cooler air of October rolls in. Each family's nocino recipe has its own little twists—some add a cinnamon stick or a touch of lemon peel—but the deep, earthy walnut taste is always the star.

Regional differences come into play when making the syrup. And look, in some parts of Emilia, folks opt for white wine over water, adding a tangy kick and a smooth, almost velvety texture. Once the syrup is added, the homemade nocino is tucked away until Christmas, allowing the flavors to mellow and the color to deepen to a golden-dark hue. By the holidays, it’s ready to be enjoyed, typically after a big meal since nocino is renowned as an Italian digestif. People really really adore the way its aromatic scent precedes the strong, slightly sweet taste.

Nocino is more than just a drink; it’s a taste of regional memory and tradition—something you only get by following these age-old customs. Whether you're exploring the nocino aging process or simply savoring a small glass after dinner, this green walnut liqueur connects you to a unique Italian heritage of patience and pride. Each sip feels like a tribute to those long summer nights and the careful waiting that goes into crafting a true batch of nocino. It's about honoring the past and celebrating the rich traditions that make this liqueur a cherished part of Italian culture. For real, it's pretty amazing.

How to prepare Nocino

To prepare your nocino, start by thoroughly washing the fresh walnuts 1. Then, if possible, wear gloves, as they tend to stain hands during subsequent processing. Cut the walnuts in half 2 3.

Place them in a large glass jar 4 and add the spices: cinnamon 5 and cloves 6.

Add the lemon peel, which you should have taken with a peeler to avoid taking the white part, which would be bitter 7. Pour the alcohol to cover 8 and close the jar 9.

Let it macerate in full sunlight for 40 days, making sure to shake it every day to mix it. After 40 days 10, filter it into a pitcher 11, removing the walnuts and keeping aside only the alcohol, which will have absorbed all the flavors 12.

Prepare the syrup: put the water and sugar in a saucepan 13. As soon as they reach a boil and the sugar is completely dissolved, turn off the heat 14. Pour the syrup into the pitcher with the alcoholic part 15.