NOCILLO RECIPE FROM ISCHIA
Nocillo from Ischia
NOCILLO RECIPE FROM ISCHIA
Made every year on the eve of the feast of San Giovanni, this delicious walnut liqueur has been a traditional part of the Ischian calendar for generations. Now we offer you the chance to make the drink at home with our recipe.
The 24th of June is San Giovanni, the day when people in Ischia make their home made ”Nocillo” (or “Nocino”), a liqueur made from alcohol and green walnuts.
To make this delicious and digestive liqueur, raw green walnuts must be collected from a walnut tree by a woman (or a “witch” if you can find one!) at night time between the 23rd and the 24th of June.
Here’s the recipe:
Ingredients
(approx. for 3 and ½ litres of liqueur)
40 green raw walnuts
2 litres of alcohol
2.7g of cinnamon sticks
13 cloves
The peel of one lemon
800g of water
1kg of sugar
Procedure:
Cut the walnuts in 4 and put them in a big glass jar with the alcohol, cinnamon, cloves and lemon peel.
Seal the jar and keep it in a warm and sunny place for 40 days, shaking it every now and then.
After 40 days, prepare a mixture of water and sugar on a pot and melt the sugar very slowly.
When the mixture is cooled, pour it into the glass jar with the liqueur and store it for a few more days.
After that, filter the liqueur (usually using a very tight fabric net or a napkin) into bottles and store in the freezer.
To be served as a digestive after a meal, but you can always try a bit before if you like!
Enjoy!
Silvana Coppa
To make this delicious and digestive liqueur, raw green walnuts must be collected from a walnut tree by a woman (or a “witch” if you can find one!) at night time between the 23rd and the 24th of June.
Here’s the recipe:
Ingredients
(approx. for 3 and ½ litres of liqueur)
40 green raw walnuts
2 litres of alcohol
2.7g of cinnamon sticks
13 cloves
The peel of one lemon
800g of water
1kg of sugar
Procedure:
Cut the walnuts in 4 and put them in a big glass jar with the alcohol, cinnamon, cloves and lemon peel.
Seal the jar and keep it in a warm and sunny place for 40 days, shaking it every now and then.
After 40 days, prepare a mixture of water and sugar on a pot and melt the sugar very slowly.
When the mixture is cooled, pour it into the glass jar with the liqueur and store it for a few more days.
After that, filter the liqueur (usually using a very tight fabric net or a napkin) into bottles and store in the freezer.
To be served as a digestive after a meal, but you can always try a bit before if you like!
Enjoy!
Silvana Coppa
|
|
