Recipe and photos by Gayle Hurmuses
Nocino is a fabulous digestif, a traditional Italian bitter made from unripe walnuts (any type) that can be made into a lovely liqueur given the right treatment.
The articles I read before making last year’s batch suggested that it would be gone before the year of proper aging was complete and the authors were right. The first few tastes were much like Fernet Branca, but over time it mellowed nicely into something much more subtle and compelling.
Traditionally, the latest date to make Nocino is June 24. Thanks to a late winter in BC, we’re weeks behind, and in late June, the walnuts were still barely marble-sized. They’re nice and plump today however, and the shells have not yet begun to form, so it’s a perfect time to begin. From the look of the fruits there are still a few more days to go before it’s no longer possible.
This recipe will give wonderful results. You may not want to share. I didn’t. O:-)