Nocino, the most ancient digestive of the Sorrento tradition, is born from the walnuts of Sorrento. Produced at home,
it was considered a real elixir of long life, almost a drug to be used in the case of children
Tradition has it that walnuts should be picked up by boyfriends during the night of 24 June, in the
feast of St. John the Baptist, to then be entrusted to the hands of the wise housewives who, at the dawn of the
same day, they proceed to the infusion of walnut husk for the preparation of the liqueur.
And this is still the technique that uses the company and that, due to its particular features, allows a production
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