| History |
Walnut infusion is still considered an effective remedy for the gastrointestinal system. Today's phytotherapy recommends the medicinal use of almost all parts of the walnut tree of almost all parts of the walnut tree. A diuretic and laxative juice is extracted from the roots, the bark has haematic properties, the leaves are recognized as febrifuge and vermifuge febrifuge and vermifuge, while the unripe husk is used against liver disorders liver disorders. The walnut fruit is a small jewel of nature, a delicacy rich in precious beneficial substances valuable beneficial substances: rich in Omega-3 fatty acids that contribute to maintaining normal blood cholesterol levels, a source of Vitamin E that helps protect cells from oxidative stress, a source of phosphorus that contributes to normal energy metabolism. With a minimum consumption of 30g per day, walnuts contribute to improving the elasticity of blood vessels. |
| Production technique |
The still unripe walnuts are harvested in June and then cut and infused in alcohol where they are left to macerate for about a year. After this period, the mixture is pressed in wooden presses to extract the liquid, which is left to rest, with the addition of water, sugar, alcohol and spices, for a further 12 months in stainless steel tanks and then transformed into a 40° proof liqueur. |
| Pairing |
Perfect at the end of a meal as a digestive, Nocino can also be enjoyed fresh from the fridge with the addition of ice. It is also delicious over cream-flavoured ice cream. |