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Parma - PR


60 walnuts
3 liters of alcohol
cinnamon and cloves
lemon peel

cut the walnuts in slices, pound them in a mortar and put them in infusion with pure alcohol (one litre every 30 walnuts), add some sugar, ground cinnamon, cloves and lemon peel, shake the mixture and leave it to macerate in a small demijohn or in a big flask for between forty days to two months in a warm place, shaking it from time to time.
At this point, strain the mixture with a linen cloth, straining then the liquid with cotton and paper and taste it; it can actually be lightened adding no more than a glass of pure water, otherwise it would become too light and loose its characteristics.

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