Ci spiace, ma questo articolo è disponibile soltanto in English.
Nel 2003 Rebecca ha iniziato a scrivere dei saggi per il sito Slow Travel, raccontando la sua esperienza di ragazza di città che dagli Stati Uiniti si è trasferita nella campagna umbra.
Le sue riflessioni sono riprodotte qui.
Umbria Slow:
I did it in 2006 and still have a couple of bottles. I bring it out for special occasions and holidays. I open it up and the scent is wonderful. Nocino is a big part of the culture where my family comes from — in Emilia Romagna. Nocello, which is another type of walnut liquor which also has hazlenuts, made in Modena I believe, graced every Christmas table I can remember as a child. We always got a little sip. The Nocino I made is decidedly stronger (I think the hazelnuts mellow the Nocello a great deal), but I think I was upholding tradition by making it. I missed San Giovanni this year, too busy (AGAIN) but I will do it in 2011 and make enough to give to special people.
Baci.
Nocello sounds good! Nocino is too strong for me, frankly, but I think it’s a taste that you acquire by growing up with it. Perhaps a milder Nocello-style liqueur would be more my thing. Hmmm….
I’m sure we tried this in Italy — I wondered — My husband loved a liquor called Finocello (I think – it was was made from fennel) – do you also have a recipe for that? Or know how we can purchase some?
I have a recipe for a liqueur made with the flowers of wild fennel…do you think it’s the same thing?
Hello… I shall try this recipe and credit you, I’ve never made it with rose petals, it sounds wonderful!! I have a thirty year old walnut walnut tree that was started in Spain and brought to California as a sapling which has been the foundation for the many a gallon of nocino I’ve made over the years. Thank you so much for the recipe and the date as when to pick the walnuts (I forget every year). I know this recipe is a winner!
Gian Banchero, Berkeley, California
Thanks for stopping by and your comments! Let me know how your nocino comes out (a couple of years from now when it’s had a chance to age :))