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This native to Modena liqueur from Toschi is made in the local tradition. The traditional method is where they use the husk of fresh walnuts to be harvested on the night of St John, 24th June. Toschi have been producing Nocino liqueurs since 1945.
According to folklore on the night of Saint John which is also the night of summer solstice, women would disappear into the darkness of the countryside and gather under the walnut tree. The most experienced women would climb barefoot up a latter and choose the most perfect intact nuts and collect them in baskets. Bonfires were set fire to in the courtyard and the walnut husks were placed on the ground in empty jute bags. The husks were then added with sugar and alcohol for 40 to 60 days.
This drink is best served neat and at room temperature after a meal.