From the walnut trees grown near the Noceto dei Sospiri comes the liqueur based on an infusion of walnut husk, used as a digestive and for the preparation of desserts in the kitchen.
One hundred and fifty walnut trees have their roots in the prosperous land of the Tenuta del Cigno farm, home and nourishment of precious vineyards and fruit trees.
Here the strong hands of our farmers, accustomed to the harshness of the countryside, have planted the vigorous walnut trees to give life to the "Walnut Grove of Sighs”, from whose fruits the famous Nocino is made. A full-bodied liqueur, obtained from an infusion of walnut husks, served at the end of a meal as a digestif.
The recipe in our family is a secret, jealously guarded by the women of the family, but one thing is certain: all the ingredients are 100% natural and high quality.
Our Nocino is then aged in fine oak barrels stored in the ancient vinegar cellars, where the Traditional Balsamic Vinegar of Modena DOP slowly matures. The result is a liqueur with a harmonious flavor and intense aroma.
The origins of Nocino liqueur
The walnut tree is one of the oldest fruit trees known and cultivated by man, thanks to its majestic size and longevity. It is also highly prized for its beauty and its remarkable ability to provide shade.
The fruits of the walnut tree can be eaten fresh or dried: when they are still green and unripe they are used to make nocino.
Photo by Shahab Yazdi on Unsplash
The origins of this liqueur are uncertain. Wikipedia states: "It is known that versions of walnut liqueur exist in many European countries, from Italy to the Urals to England. Ancient Roman documents report that the Picts, that is, the Britons, gathered on midsummer night and drank a dark walnut liqueur from the same goblet. Later sources report that the French used a liqueur de brou de noix or walnut husk ratafia. It probably entered Italy from France, spreading first in the Sassello area and then in the Modena areaThe walnut tree has always retained an aura of legend, linked to the presence of witches and spells, which influenced the preparation of the liqueur. Traditionally, walnuts were harvested on the night of San Giovanni by the most experienced woman in the preparation. She climbed the tree barefoot and picked only the best nuts by hand, without damaging the shell.
Their preparation ended on the eve of All Saints' Day, that is, the night of October 31st. Tradition requires that iron tools not be used during the harvest. Metal, in fact, would affect the medicinal properties of the plants. It is a fact that plants cut with a metal blade oxidize sooner and wither more quickly than those cut, for example, with a ceramic blade. The custom is, however, very ancient and the Druids already followed it, picking mistletoe with a golden sickle. (source: wikipedia).
In the kitchen: Nocino cake
Nocino is a excellent digestive.
Its intense aroma of husks and full-bodied texture make it particularly suitable for enjoying at the end of a good meal. It's also a must-try, poured a few drops over ice cream or sprinkled into coffee to spice it up.
We suggest it to you to make the Nocino CakeHere's the recipe you can follow to make a unique dessert that will be greatly appreciated, with a light alcoholic note. If you have homemade Nocino, don't hesitate to use it!
Nocino Cake Ingredients
- 300 grams of 00 flour
- 150 grams of sugar
- 150 grams of butter
- 4 eggs
- 1 sachet of baking powder
- 4 small glasses of Nocino liqueur
- chopped loose walnuts
Preparation
Melt the butter in a double boiler and slowly mix it with the sugar until the mixture becomes soft and frothy. Add the eggs, sifted flour, and baking powder. Mix well with a spatula, always using the same top-to-bottom motion, and check that no lumps have formed.
Add the liqueur and a few chopped walnuts. Mix well and pour the batter into the cake pan.
Bake at 180 degrees in a conventional oven for 40-45 minutes. Let the cake cool before cutting. Dust the surface with powdered sugar and decorate with walnut kernels.
Along with the walnut trees on our estate, we also grow pomegranate trees, mustard, grapes, organic Modena Lavanda®, and aromatic herbs: santolina, marjoram, dill, chervil, coriander, pimpinella, borage, marjoram, oregano, Cuban telea, thyme, lemon balm, rue, dwarf sunflower, Brazilian stevia, and lemon verbena.
If you are interested in our walnuts and in knowing the spaces of our Estate, contact us by writing an email to info@tenutadelcigno.com or call the number 059 465063 (Monday/Friday 09/13 – 14.30/18)