Nocino (pronounced "no-chee-no") is a syrupy, dark brown walnut liqueur that's most commonly made in the Emilia-Romanga region of Northern Italy. It's prepared by steeping green walnuts (unripe walnuts, still inside their husks) in a strong spirit (such as grain alcohol, vodka, or brandy) with aromatics for months and up to years. The result is a bitter yet sticky, nutty, slightly coffee-like digestif that's served post-dinner in chilled glasses, or used to flavor desserts. Nocino is similar to what's known in France as liqueur de noix.
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