Solstice in a glass

Solstice in a glass
Superalcolici
Magazine: June 2008

Before the success of limoncello (lime liqueur), nocino (walnut liqueur) was the classic spirit in home bars. Dark, fragrant and bitterish, it was produced in many homes, leaving the walnut husks to macerate in alcohol, spices and sugar. In Emilia, hospitality almost requires it. Several companies and associations of the “True” Nocino exist, complete with rules and regulations, to guarantee an ancient tradition linked to St. John’s night (June 29th). It seems that the walnut husks collected on that date, right after the summer solstice, are a must for obtaining best quality. Science confirms: it is the best moment for the infusion, rich of ingredients and essential oils of the unripe fruit. There are many artisan and industrial interpretations, made for those searching an aromatic and sweet-sour digestif. Ag. Stockfood