Nocino

Method

1. Select 33 to 35 walnuts (about 1 kg) and wash them well. Discard any that are damaged or have holes.
2. Cut each walnut into four pieces using a knife.
3. In a jar, layer the walnut pieces and sugar (700 to 900 g). Alternate layers.
4. Close the jar with a non-hermetic lid (no plastic gasket) and place it on a windowsill in direct sunlight for about two days, until the sugar has completely dissolved and the walnuts have released their aromas.
5. After two days, transfer the mixture into a larger jar (3 liters for these quantities).
6. Add 1-2 small pieces of cinnamon and 4-5 cloves.
7. Add 1 liter of food grade alcohol.
8. Position the jar in a spot partially exposed to the sun. Open and stir it occasionally.
9. Filter the liqueur after no less than 60 days.
10. Bottle in dark glass containers or age in small wooden barrels (oak or chestnut) that have been properly treated beforehand.
11. Store in a cool place for at least 12 months before consuming to fully appreciate the organoleptic qualities.