A thriving local tradition in Le Marche is making homemade liqueur using pure alcohol or grappa infused with fruits & herbs such as visner & visciolino (cherry), nocino (walnut vanilla), brugnolino (wild plum) & many more!
Visciole is a bitter wild cherry found in abundance in the Candigliano Valley of Northern Le Marche and its leaves make the most delicious & delicate after dinner cherry digestivo Visciolino when mixed with red wine, sugar & pure alcohol. The recipe below is simple & passed to me by our dear neighbor Mama Mochi, traditionally made at the end of May/early June.
This year I made over 5 liters of visciolino (wild cherry liqueur) as well as another five types of digestivi (after dinner drinks)!
Wild Cherry Liqueur
Visciolino
1 liter of red wine
100 leaves of visciole (wild cherry tree)
10 leaves of a peach tree
Let soak for 10 days & filter.
Add 600 grams of sugar
1/2 liter of grappa or pure alcohol
Mix well, incorporating the sugar.
Bottle & enjoy! You can let it continue to season or age as well - keep in cool dark storage.
looks delicious!
ReplyDeleteWow this sounds so interesting. Must try!
ReplyDeleteThe Wanderfull Traveler
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ReplyDeleteMy father's parents, the Conti's originally from Morfasso about 80 miles south of Milan, made this liqueur, except without the peach tree leaves. My father still carries on the tradition and taught my husband how to make it. We planted this type of cherry tree in our yard and make the liqueur annually. We serve it at special times throughout the year with our family and friends.
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