Nocino: Italy's Most Beloved Digestivo

Just yesterday, Italians celebrated the Feast Day of Saint John—or the Festa di San Giovanni—with food, fireworks, and showy pageantry. At least, that’s how citizens marked the day in some of Italy’s biggest and most cosmopolitan cities. In the quiet countryside, however, this saint’s day was observed with a much humbler but no less traditional rite: gathering green walnuts to put up the annual batch of one of Italy’s most popular digestive liqueurs, Nocino.

Italians have penchant for digestivi (the function of which, as the name suggests, is to settle the stomach after overindulging at the table), especially amari, or those bitter elixirs made with infusions of either plants and vegetables or a complex mix of herbs and spices. Mouth-puckeringly alcoholic and tongue-blisteringly aromatic, these drinks are not for the faint of heart (or liver). There are a number of digestivi that any restaurant or home cook will have at the ready to finish off a meal--measuring out no more than three or four sips to be presented in tiny digestivi glasses--but the one served with most pride is the house Nocino.

Tweetable: Across Italy yesterday, home cooks were picking green walnuts to put up this year’s batch of Nocino

Walnuts for Nocino(Photo by Concierge in Umbria via Flickr)
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