The Science of Nocino And now for the science! While there is not a large body of scientific literature on nocino, what exists is quite interesting. Walnuts have a long history of use in cooking and medicine. In his first … Continue reading →
Sipping and Science I want to expand on my comments in Nocino – Part III regarding the flavor of the basic nocino recipe, even after aging for a year. I find it too bitter. What could I add to tone … Continue reading →
So far, I have described nocino and gave a short “history” of this purportedly Medieval beverage (Nocino I and Nocino II). Now, it’s time to actually make some. A basic nocino recipe is pretty easy to find online. Google “nocino … Continue reading →
As I mentioned in my previous post (Nocino – Part I), tracking down extant references to nocino from “Period” is problematic. Most historic attributions seem to agree that the drink existed in the Middle Ages (possibly as far back as … Continue reading →
I cannot remember when I first discovered nocino. It was several years ago and may have been after seeing an A&S project at an SCA event. Nevertheless, I was intrigued by its description. It’s a walnut liqueur, but not exactly … Continue reading →