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The nocino, also called “nocillo” or “nucillo”, is part of the oldest Vesuvian liqueur tradition is produced from Sorrento and Malizia walnut varieties which are harvested in the 3rd week of June, from the trees surrounding the distillery.
The walnuts are still unripe but rich in fragrant essential oils which are then macerated in alcohol for 40 days to extract as much flavour as possible. Giuseppe then adds small amounts of cinnamon, cloves, and nutmeg to increase the digestive power of this excellent after-dinner liqueur.
