Nocino is made by harvesting plump, unripe green walnuts and then
macerating them for about a year in almost pure alcohol. The walnuts are
then drained, pressed off and blended with a separate infusion of clove,
coriander and true cinnamon, and sugar. Il Mallo uses about 20% less sugar
than the maximum permitted by the rules for Nocino di Modena. After another
nine months of aging the nocino is bottled. Drink this after dinner neat or
pour over vanilla or chocolate ice cream for a delectable treat.