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.
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