Nocino

It has always vaunted ancient origins deep in the pagan religion  related with esoteric rites and witches’ sabbath who seems they met  underneath the walnut tree leaves to put their spells on.
It’s an Italian spirit made with unripe walnuts, still soft in their green husks. The time to make nocino is in late May, early June, when the shells have still not yet hardened. Till nowadays some magic reminiscent is still alive and the tradition wants that the walnuts can be only collected just on the 24th June night. When the so called “guazza” dew was considered the panacea for any human evils. Whether its origins are magic or not nobody can refer for certainty but the Nocino has finally gained an important role in the wellknown Italian culinary tradition.