Saturday, April 2, 2011

Trio Italian

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.

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