Homemade Nocino (Roncadi) Recipe

From a posting in rec.food.drink from Luca Roncadi:

In all Modena province is very popular a liqueur home made named Nocino. Nocino is sweet-bitter, thick and syrupy, with a dark color like a ink. In Modena Land there are a lot of recipes to prepare Nocino, every family has his secret in composition, time and handling.

In Spilamberto a small town near Modena was founded a Association for Nocino, the members are all women and yearly they organize contest where is given a prize at the best Nocino of the year.

To infuse Nocino the tradition want to use a odd number of nuts (normally 29) and cut in quarter.

The bowl must be in a very sunny place and very often is better to control the level of the liquid inside and fill with syrup of sugar and water prepared before.

What you must know:


Cut the 30 green walnuts with the kernel into 4 parts and put them in a 3 litre jar, add the alcohol and half of the sugar along with the spices and lemon rind. Tightly seal the jar and place the infusion in a sunny place in direct sunlight.

With the water and the other half of the sugar, a water and sugar syrup will be prepared, by melting the sugar in lukewarm water on a low heat.

During the time that the infusion remains in the sun, ensure that the walnuts are covered at all times by syrup prepared previously. After 2 months the infusion of walnuts, alcohol and other ingredients will have a mauvish-black color - at this point add the remaining syrup and remove from the sunlight.

The infusion should be bottled during Autumn equinox; it should be filtered with special paper cones or with layers of gauze in the funnel.

Store the bottle in the cellar and consume after one year.

Serve ice cold; ideal as digestive after a meal.

Units of measurement (unless stated otherwise)
1 cup = 8 ounces = 236ml
1 quart = 32 ounces = 944ml
1 tbsp (tablespoon) = 1/2 ounce = 15ml
1 fifth = 25.6 ounces = 750ml
1 tsp (teaspoon) = 1/6 ounce = 5ml
1 pint = 16 ounces = 472ml

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