What is Nocino? It is a walnut liqueur, but it is not made with the familiar cerebrum-like nut we love to put into baked goods. It involves using unripe, green walnuts whose shells have not yet hardened. These walnut “hulls” … Continue reading →
In my most recent post, I neglected to provide an update on the specifics of a nocino comparison experiment. In 2015, I decided to compare nocino made with three different infusion media: grappa, brandy, and red wine. In early 2016 … Continue reading →
Last year I wrote a post about what I planned to do in 2016. Now that 2017 is here, I thought I should write about what happened during 2016 and outline my plans for 2017. First, I found myself experiencing … Continue reading →
I have not posted in a while. Life has been a bit hectic. I decided that it might be a good idea for me to take a few minutes to assess where I am on several of my ongoing projects. … Continue reading →
The Science of Nocino (part 6) OK, I need to finish up this treatment of the Science of Nocino. When last we met, I was discussing some of the findings from research on the best time to harvest walnuts for … Continue reading →