A liqueur made by brewing unripe walnuts, the walnuts must be picked in the province of Modena only at the end of June, and following the recipe of Pellegrino Grappi, a 1700 Modenese Notary public, who was the first to draw-up the “rules” for brewing the walnuts. The liqueur is ready to be put on the shelves and sold after 3 years of aging.
Size: 50 cl.
This traditional South Tyrolean dish is ready with board after thorough heating! Just as one likes they can still add cooked potatoes.
It is an egg liqueur refined with rum and created especially for being drunk in company after a day spent on the snow in the mountains or at home. Very easy to prepare. It has a charming flavour. Suggestions: "Bombardino": warm Bombardino up slightly and decorate it with whipped cream. "Calimero": slightly warm up an espresso mixed with bombardino and decorate it with whipped cream.
We DO NOT add colorants or preservatives. For this reason, our stewed fruit is distinguished by its fresh fruit flavour, reduced sugar content, and consequently low calorie count.
Nocino Riserva 50 cl. - La Dispensa di Amerigo