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Nocillo has a dark colour and a distinct nutty flavour. It has a distinct aroma of coffee, liquorice root and cloves. A scent of cinnamon clearly stands out and on tasting it is intense and consistent.
In 1890, Pasquale Leanza, a passionate connoisseur of liqueurs and rosolios, developed a recipe for a walnut liqueur and called it 'nocillo', perfect to drink and enjoy as a digestive after a meal.
In addition to walnuts, the recipe for Nocino calls for the use of grain alcohol, refined caster sugar and cinnamon. Finally, green walnuts are infused in the alcohol for 40 days.