Three simple things, Italian and local, coming together well:
- fresh hazelnuts, picked myself from a planting close to the vineyard, including a couple of Italian varieties that have reddish skins or are flattened out and pointed, rather than round.
- fresh figs, from the coppiced tree at my back steps.
- nocello (or nocino), an aromatic liqueur I made from green walnuts picked two suburbs over, steeped in neutral alcohol with spices, lemon zest & balanced out with some sugar.
Makes a simple, local, Italian and good dessert. Bite of ripe fig, a hazel or two, then a sip of nocello.