Nocillo is a traditional Italian liqueur that originates from the Campania region in southern Italy. It is primarily produced in the towns and communes of Avellino, Benevento, and Caserta. Nocillo is made by infusing walnuts in alcohol, typically grappa or vodka, along with various spices and herbs. The mixture is then aged for several months to develop its distinct flavor.
One popular recipe for Nocillo involves crushing green walnuts and steeping them in alcohol, such as grappa or vodka, along with cinnamon, cloves, and lemon zest. The mixture is then left to macerate for several months, allowing the flavors to meld together. After the maceration period, the liquid is strained and sweetened with sugar syrup to taste. The resulting Nocillo is a rich and aromatic liqueur with a slightly bitter taste.
Nocillo has been recognized as a traditional Italian product (PAT) by the Italian Ministry of Agricultural, Food, and Forestry Policies. This recognition ensures that the production of Nocillo follows specific specifications and traditional methods. The use of specific ingredients, such as green walnuts and certain spices, is required to maintain the authenticity and quality of the liqueur.
Sources:
– “Nocillo: il liquore campano a base di noci verdi” (https://www.gustoblog.it/post/10183/nocillo-il-liquore-campano-a-base-di-noci-verdi) – Gustoblog.it
– “Nocillo: il liquore campano a base di noci verdi” (https://www.gustoblog.it/post/10183/nocillo-il-liquore-campano-a-base-di-noci-verdi) – Gustoblog.it