Emily made a batch of Nocino with this recipe this year to celebrate her birthday and we just finished bottling it tonight. The walnuts were a little ahead of us this year and may have been a little too mature. It is also a little citrusy and doesn’t have the depth that we hoped for but it is supposed to improve with time. Most recipes call for letting it age at least 6 months. I think that next time we’ll add few coffee beans to the infusion – this may be one of the flavors that leaves ours wanting when compared to Nocino Bella Cristina.
Then we found these traditional nocino (or translated by google) recipes.
