Russo Nocino Green Walnut Liqueur, 50 cl

Product Information

a b c d e f g h i j k l m n o p q r s t "Walnut Cultivar Table". Fruit and Nut Information Center, Department of Plant Sciences, University of California, Davis. 2018. Archived from the original on 8 February 2018 . Retrieved 6 March 2018.

Nocino is a dark brown liqueur from the Emilia-Romagna region in northern Italy. It is made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools (to avoid oxidation) and placed in an alcoholic base. After steeping in spirit, the walnuts are removed and the alcohol is mixed with simple syrup. Nocino has an aromatic but bittersweet flavor. It may be homemade; villages and even individual families often have their own (oftentimes secret) recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods, coffee beans, or clove. The spices are added lightly, to avoid overpowering the flavour of the walnuts. The classic base consists of pure alcohol but vodka [1] can also be used. Nocino is also available commercially in bottled form. Commercially available nocino is typically 40 percent alcohol by volume, or 80 proof. It’s not all about the walnut. In 1986, Bernard Denoix revived an old 1839 family recipe for Moutarde Violette de Brive. This is made with mustard grains, vinegar and grape must. Slighty sweet and tangy mustard is a great way to spice up roasts, cold meats and vinaigrettes. If you like mustard (as we do), this is something special to taste. Use fresh green walnuts, not dried ones or older green ones. You can find them in the Northeast US around early July. The most expert lady should be the one to harvest the walnuts, during the night before San Giovanni (Saint John), celebrated June 24th. She will use only her hands to perform the task and leave the green walnuts in the open air until the morning when the preparation will start. The preparation will end at All Saints’ Eve (Halloween) and the nocino will be first served at Christmas. How to serve nocino a b "Nutrition facts: Nuts, walnuts, English dried per 100g". Archived from the original on 5 July 2014 . Retrieved 4 July 2014.

This is a mild liqueur with walnut aroma and spicy hints of pepper. You’ll need dry mold-free walnut kernels. Walnuts are the round, single-seed stone fruits of the walnut tree. They are commonly used for food. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. [1] Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the ripening process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat, which is usually in two halves separated by a membranous partition. [1] The seed kernels – commonly available as shelled walnuts – are enclosed in a brown seed coat which contains antioxidants. The antioxidants protect the oil-rich seed from atmospheric oxygen, preventing rancidity. [2] Sohilait HJ, Kainama H. Free radical scavenging activity of essential oil of Eugenia caryophylata from Amboina Island and derivatives of eugenol. Open Chem. 2019; 17:422–428. doi: 10.1515/chem-2019-0047. [ CrossRef] [ Google Scholar] Thymeis an herb that I usually associate with savory dishes, but it works well here. So if you have any on hand (and I hope you do), go ahead and use them. If not, don't worry about it. Tips for Foraging for Green Walnuts

Use of Nocino in medieval monasteries". Archived from the original on 2011-07-24 . Retrieved 2008-11-16. Walnut Liqueur can be drunk as a digestif after an evening meal in front of a roaring open fire. It is excellent for drinking with cheese or a sweet dessert. Pouring over ice creams or sorbets can excite those puddings to dangerous levels! Petrović M, Vukosavljević P, Đurović S, Antić M, Gorjanović S. New herbal bitter liqueur with high antioxidant activity and lower sugar content: innovative approach to liqueurs formulations. Int J Food Sci Technol. 2019; 56:4465–4473. doi: 10.1007/s13197-019-03949-6. [ PMC free article] [ PubMed] [ CrossRef] [ Google Scholar]Walnut hulls contain diverse phytochemicals, such as polyphenols, that stain hands and can cause skin irritation. Seven phenolic compounds, including ferulic acid, vanillic acid, coumaric acid, syringic acid, myricetin, and juglone, were identified in walnut husks; juglone had concentrations of 2-4% fresh weight. [34] Traditionally, the harvest took place on the day of San Giovanni (24th of June) but today with the change of temperatures and the rise of the same, the harvesting period has been slightly anticipated and as early as mid June the walnuts are often ready to be harvested. Unlike most nuts, which are high in monounsaturated fatty acids, walnut oil is composed largely of polyunsaturated fatty acids (72% of total fats), particularly alpha-linolenic acid (14%) and linoleic acid (58%), although it does contain oleic acid as 13% of total fats. [13] Health claims [ edit ] After six weeks, add 300 grams of sugar to the mixture and give it another six weeks to rest. Shake the jar frequently so the sugar can dissolve in the liquid. Final results of the walnut liqueur

Filter the obtained infusion through cheesecloth without pressing it and then through cotton wool. Pour it into a separate container and close it. Sprinkle the leftover walnuts with sugar, shake and leave them for 3-4 days until sugar dissolves. Shake it once a day. Sánchez-González C, Ciudad CJ, Noé V, Izquierdo-Pulido M. Health benefits of walnut polyphenols: an exploration beyond their lipid profile. Crit Rev Food Sci Nutr. 2017; 57:3373–3383. doi: 10.1080/10408398.2015.1126218. [ PubMed] [ CrossRef] [ Google Scholar] Vinson JA, Cai Y. Nuts, especially walnuts, have both antioxidant quantity and efficacy and exhibit significant potential health benefits. Food Funct. 2012; 3:134–140. doi: 10.1039/C2FO10152A. [ PubMed] [ CrossRef] [ Google Scholar] Cerdá, Begoña; Tomás-Barberán, Francisco A.; Espín, Juan Carlos (1 January 2005). "Metabolism of Antioxidant and Chemopreventive Ellagitannins from Strawberries, Raspberries, Walnuts, and Oak-Aged Wine in Humans: Identification of Biomarkers and Individual Variability". Journal of Agricultural and Food Chemistry. 53 (2): 227–235. doi: 10.1021/jf049144d. ISSN 0021-8561. PMID 15656654.In 2016, the US Food and Drug Administration (FDA) provided a Qualified Health Claim allowing products containing walnuts to state: "Supportive but not conclusive research shows that eating 1.5 ounces (43g) per day of walnuts, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease." [15] The FDA had, in 2004, refused to authorize the claim that "Diets including walnuts can reduce the risk of heart disease" [16] and had sent an FDA Warning Letter to Diamond Foods in 2010 stating there is "not sufficient evidence to identify a biologically active substance in walnuts that reduces the risk of coronary heart disease." [17] A recent systematic review assessing the effect of walnut supplementation on blood pressure (BP) found insufficient evidence to support walnut consumption as a BP-lowering strategy. [18] Traditionally, the green nuts should be harvested around June 24th, St. John's Day. If harvested too late, the hard shell inside the green husk will develop and make it impossible to cut. Sužnjević DŽ, Pastor FT, Gorjanović SŽ. DC polarographic examination of Hg2+ reduction applicability to antioxidant activity determination. Electrochim Acta. 2015; 168:240–245. doi: 10.1016/j.electacta.2015.04.008. [ CrossRef] [ Google Scholar]