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The production of nocino, an after-dinner liqueur of Celtic origin, is connected with ancient superstitions and legend. The date upon which the walnuts should be gathered (the night of 24 June) seems to be one of the few universally accepted features of the production process. The aim of this study was to investigate the influence of the relative ripeness of the walnuts, together with the effect of...
Nocino is an after-dinner liqueur made with green, unripe walnuts, appreciated both for its appealing flavour and aroma, and for its properties as a tonic and digestive aid. There is a large number of recipes for the production of nocino and the industrial production coexists with preparations at home. The liqueur has never been scientifically investigated; thus the aim of this work was to examine...
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