In the Land of Mermaids there is a delicious production of typically local liqueurs, infusions and rosolios. Besides the famous limocello, in fact, it is possible to taste the Nocillo, the Fragolino and the Finocchietto.
Among the typical local products of Sorrento and its Coast, the limoncello is undoubtedly the most well-known and appreciated alcoholic drink.
Yet, what is today considered as a sort of prince of digestives is only the most famous among the rosolios, the infusions and the liqueurs which are produced in the Sorrento Coast since old times.
In the last few centuries, in fact, in every family in the Coast, the hospitality was tangibly shown by offering a big variety of liqueurs, all of which, nevertheless, produced according to old recipes jealously handed down from generation to generation.
This is the case, for example, of the liqueur made by using the nuts of Sorrento: the Nocillo. It is a rosolio with a dark colour characterized by a fairly high alcoholic strength (almost 30 degrees) and by a really inimitable aroma.
Its preparation follows a tradition providing for the respect of very rigorous times and manufacturing.
It is enough to think that before starting to make the Nocillo, specific times are respected even for the harvesting of nuts: those who want to obtain a high quality product, in fact, use nuts which are rigorously harvested - in the full respect of age-old traditions – on the day before the festivity of San Giovanni (June 23rd).
Then the green nuts (included the hull) are put to macerate in alcohol for 6 weeks, inside well-corked vases which are exposed to the sun.
Afterwards, the content is filtered and mixed, without being cooked, with a syrup based on sterilized water, sugar and cinnamon (or cloves).
Only after this further phase, the liquid is bottled and kept in a cool place for 60 more days, at the end of which it can finally be served a room temperature.
Thanks to those same traditions and those same rituals which have determined an inimitable taste, the Nocillo has kept, up to now, tastes able to satisfy lovers of uncommon flavours.
Inimitable flavours such as those which can be found by tasting the Fragolino (a rosolio with a strong flavour of wood strawberries) or the Finocchietto (a rosolio made by using wild fennel seeds)
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