Nocino (a walnut liqueur) is another product which makes use of a local natural resource. It was originally produced around Formigine and Sassuolo, since the countryside towards the foot of the Apennine mountains used to be rich in walnut trees. For a long time, nocino was produced by individual families, each of whom jealously guarded its own recipes, no two of them exactly alike in combination of green walnuts and amount of alcohol, the proportions of water and sugar added, and the natural flavourings used in the brew. After centuries as part of the local tradition, nocino has now moved beyond the walls of the home and is in ever-increasing demand in Italy and abroad; it is included in the catalogue of Italian liqueurs recognised in the EC. Its commercial success means that large quantities are now produced, while a local Consortium (Consorzio del Nocino Tipico Modenese) guarantees the maintenance of quality standards.