A strong but sweet liquor, always prepared with the traditional recipes that are passed on to the family, ideal for the end of the meal to accompany coffee and desserts, nocino is one of the most liked liquors from Parmesan.
For preparing, use green nuts, which are not yet ripe, which are left to macerate in pure alcohol with sugar, cloves, cinnamon and lemon zest. The nocino to be ready must rest for at least forty days, in a cool place and possibly in the dark.

Parma tradition wants walnuts to be gathered on the night of June 23rd, still wet by the beneficial dew of St. John’s Night, by the young women who, when climbing the tree, choose the best fruits.
The nocino recipe is a true institution in the village of Noceto, a few kilometers from Parma.
Sweet and fragrant, the nocino can be consumed at room temperature or refreshed with an ice cube and can also be used as an ingredient for cakes or semifreddo.

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