Nocino

This liqueur, a speciality of Modena, is based on unripe walnuts, traditionally collected around the 24th of June. The nuts are cut into quarters and macerated in a mixture of alcohol, sugar, cinnamon and cloves for 40 days, until the liquid is dark brown and drinkable as a perfect digestivo. Nocino is now made almost everywhere in Italy and, as it is so simple to make, it is often homemade.