Frati Nocino is a typical Italian liqueur known for its intense and aromatic flavor. This liqueur is made using green walnuts, harvested in the summer when they are still unripe. The tradition of Nocino has deep roots in monastic practices where monks used herbs and fruits to create alcoholic beverages. Besides being a symbol of popular culture, Nocino is often considered a digestif, ideal to serve at the end of a meal for its digestive properties and enveloping taste. There are several regional variations of Nocino, each with its own peculiarities, due to different spices and aromas used based on local traditions. For example, in some areas, mint leaves or orange peel may be added, while in others, spicier aromas like nutmeg are preferred. Nocino can be enjoyed neat, but it is also an excellent ingredient for cocktails, adding a unique and rich flavor note. This liqueur is perfect for special occasions, such as parties and celebrations, and makes a cherished gift, especially when made with care and presented in a beautiful bottle. With its distinctive character and enveloping aroma, Frati Nocino is a true expression of Italian tradition.
Frati Nocino is a traditional Italian liqueur made from green walnuts, typically prepared during the summer. The process begins with the collection of unripe walnuts, which should be fresh and easy to cut. After washing, the walnuts are halved and placed in a glass jar, covered with pure alcohol. It's crucial to use 95-degree alcohol to ensure a good extraction of flavors and aromas. During the subsequent days of maceration, the mixture should be stirred occasionally to promote a perfect blend of ingredients. After about 40 days, the liquid is filtered and then combined with a syrup made from water and sugar, which needs to be cooked until it reaches a thick consistency. Once mixed, the liqueur should rest for a few weeks before being bottled, allowing the flavors to meld further. The final result is a dark-colored liqueur with an intense taste, perfect for sipping after meals or using in creative cocktails.
Among the most appreciated liqueurs of our tradition, we certainly find the nocino of San Giovanni, the classic homemade nocino: this is why today we talk about it, describing its most interesting features to know. Before delving into the recipe for homemade nocino and its variations, you should know that in Europe, the recipes for nocino are truly diverse. We will have the nocino of frate indovino, the nocino of witches, the nocino of Modena, the nocino of Siena, and the Ticinese nocino. Each recipe has its peculiarity and is good in its own way. In general, regarding nocino, the recipe and preparation are always more or less similar: what changes are mainly the spices and ingredients that give it a unique aroma each time.
As the name itself suggests, this liqueur – at least according to Apulian custom – is prepared precisely on the occasion of the feast of the saint of the same name. On June 24, therefore, the gathering of walnuts takes place: from that moment, there is a whole ritual to follow. The ideal time to enjoy it, however, falls on another significant day for believers: that of Saint Andrew, which is November 30.
The nocino of San Giovanni enjoys incredible popularity, particularly in the locality of Altamura. In this locality, in fact, this liqueur is also known as “Padre Peppe,” in honor of the friar Giuseppe Ronchi. The paternity of the recipe – developed around the end of the eighteenth century – is attributed to him at the local monastery. The Striccoli brothers' company has therefore decided to celebrate this ancient tradition by proposing a homonymous nocino.
In short, the recipe and preparation of nocino are kept as is always the case by grandmothers. It may seem trivial, yet this is the main consideration you should make when you decide to
treat yourself to a truly special liqueur: ask for help from your grandmother! And not only that: reflect on the raw material: your nocino of San Giovanni will never be as good as Padre Peppe's if you do not have the best raw material in hand, that is, really quality walnuts. Good and fresh, picked directly from the tree. The ideal would be for these to be organic or, even better, collected directly from your own tree. In the same way, the lemon peel, cinnamon, moscato wine, and cloves should all be of organic origin or, in any case, genuine.
Would you like to serve this special digestif by preparing it with your own hands? Would you like to amaze your guests with something unforgettable? Nocino is excellent in the middle of winter. So we suggest you follow our recipe to make a nocino of San Giovanni at home that stands out from those you can find in the supermarket.
For nocino, the original recipe from the friars proposes these ingredients. As you can see, it is different from the recipe you find higher up on this page. As mentioned, the recipes for nocino are countless. Some love to use cinnamon, some do not, some cannot do without lemon peel, while others avoid it. You too will have to experiment and find your own original and personal nocino recipe that you might pass down in your family. So let’s see the ingredients:
Nocino, original recipe from the friars: rinse and clean the walnuts (without removing the husk), placing them in a glass jar. Also add the other ingredients, except for the sugar and water. Let the infusion rest for about forty days, shaking the jar occasionally. At the end of the infusion period, use a strainer to filter the peels. Use sugar and water to obtain a syrup to pour into the mixture, then bottle it and wait for the feast of Saint Andrew.