The Nocino is a liqueur typical of the province of Modena obtained from the walnut husk, by means of alcohol infusion.
Since tradition has it, that the walnuts were harvested on June 24, the day of San Giovanni Battista, the Nocino di Modena is also known as the Nocino di San Giovanni.
The ancient popular belief in fact wanted that the dew formed in the night between 23 and 24 June was a panacea for every disease, especially for the problems of the digestive system and for gastro-intestinal disorders, for which the Nocino was considered an excellent remedy.
The Nocino di Modena is therefore considered a digestive liqueur, with its connotative characteristics:
- brightness,
- moderate density and sweetness,
- right alcohol content, as well as its
- natural prevalence of the taste and the scent of walnut.
Ingredients: infusion of walnut husk, alcohol, sugar.
Alcohol content: 38% vol.
Production Area: Nonantola (MODENA).
Nocino er en likør typisk for provinsen Modena opnået fra valnødskalken ved hjælp af alkoholinfusion.
Traditionen vil, at da valnødderne bliver høstet den 24. juni, dagen for San Giovanni Battista, er Nocino di Modena også kendt som Nocino di San Giovanni.
Den gamle folkelige tro ønskede faktisk, at duggen dannet i natten mellem den 23. og 24. juni var et universalmiddel for enhver sygdom, især for fordøjelse systemet og for gastrointestinale lidelser, for hvilke Nocino blev betragtet et glimrende middel.
Nocino di Modena betragtes derfor som en fordøjelselikør med sine konjunktive egenskaber:
- lysstyrke,
- moderat tæthed og sødme,
- ret alkoholindhold samt dets
- naturlige forekomst af valnøddens smag og duft.
Ingredienser: Infusion af valnødskal, alkohol, sukker.
Alkoholindhold: 38% vol.
Produktionsområde: Nonantola (MODENA)
