A liquor "riserva" which is produced once every year only in a very small amount from fresh walnuts and the green walnut husk. According to the traditions the walnuts for the Nocino are harvested during mid summer night by women who climb without shoes into the trees - they use only their hands for the harvest without hurting the walnut husk. The walnuts with their husk are left in the dew during the whole night and are only further processed the next day.
Nocino is served at room temperature at the end of a menu - you can also serve it as a dessert with matured Parmesan or Pecorino cheese or on ice cream.
