Our tradition has it that nuts to prepare Nocino Modenese have to be picked in the night of June 24th called the ‘’St. John’s Night’’, it is the shorter night in the year and this is the time when husk, still soft and rich in oils and vitamins, has reached its best ripening point to be put in infusion with alcohol. ‘’Nocino della Staffa’’ is the result of a skilful and accurate preparation: the basic infusion is obtained by cutting husks into four parts and steeping them into the best alcohol and wine ‘’Buongusto’’ for 11/12 months. Then pressing, an 8/12 months rest period and the addition of a mixture rich in sugar, natural aromas and alcohol follow. The result of these operations is filtered, bottled and put on sale only after a right ripening period. It is very good as digestive liqueur at the end of a meal or to accompany every dessert in general and in particular creamy sweets or ice creams. It is also used in meat recipes such as flamed beef tenderloin.

 

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