Diaconocino

In Emilia-Romagna, the slice of Italy that runs from Piacenza in the northwest to San Marino in the southeast, green walnuts are used to make a liqueur called Nocino. As you’d hope, families and localities have their own versions of what is essentially a Mediterranean sloe gin, and I have my own which I’ve been unable to prevent myself christening Diaconocino.

Tradition demands that the nearest not-necessarily-legally-produced neat alcohol forms the basis of the brew, along with an