A form of cashew feni could be made similar to frangellico. Or at least a rustic variant. Nuts, alcohol, sugar, water, other ingredients, added to a large glass Chianti bottle. Put on a shady, sunny terrace for a season, summer. The alcohol is infused with the flavours.

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WHAT TO DRINK IN ITALY?

Top 4
ITALIAN NUT-FLAVORED LIQUEURS

LAST UPDATE: THU NOV 30 2023
Top 4 Italian Nut-flavored Liqueurs
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01
NUT-FLAVORED LIQUEUR
Frangelico

PIEDMONT, ITALY
4.3

FrangelicoSHUTTERSTOCK
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This pale gold liqueur is distilled from a hazelnut infusion which is blended with various flavoring agents such as vanilla, chocolate, or coffee. The base concentrate is then combined with alcohol, sugar, and water before it is left to age. Frangelico is a well-balanced, sweet liqueur, characterized by its strong hazelnut, chocolate, and vanilla aromas.

The story of its origin is mainly associated with Christian monks who resided in Piedmont and were allegedly the first to produce hazelnut distillates. The original shape of the bottle, reminiscent of monks’ habit, and its name were also inspired by a similar legend of a hermit monk named Fra’ Angelico.
02
NUT-FLAVORED LIQUEUR
Amaretto

SARONNO, ITALY
4.2

Amaretto
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This classic liqueur is made with different combinations of neutral spirits, caramel, sweet or bitter almonds, various herbs, spices, and occasionally apricot kernel oil. Though its name stems from the Italian amaro, meaning bitter, amaretto is characterized by its sweet almond flavor and hints of bitter notes.

It can be served neat, over ice, with lemon juice or coffee. Amaretto is often used in the preparation of various desserts, while the most popular amaretto-based cocktails include Godfather, Amaretto sour, Almond kiss, and Nutcracker Martini.
VARIATIONS OF AMARETTO
Disaronno
DISARONNO
03
NUT-FLAVORED LIQUEUR
Disaronno

SARONNO, ITALY
4.2

DisaronnoSHUTTERSTOCK
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Hailing from Saronno, this renowned amaretto brand is produced with a base spirit, apricot kernel oil, burnt sugar, and 17 different herbs, fruits, and spices. The brand claimed the invention of the original amaretto in the 16th century, and throughout history, its production has remained in the hands of Reina family. Disaronno is distinguished for its use of apricot kernel oil, which provides it with a distinctive combination of almond and apricot flavors.

Because of its sweetness and smooth texture, it can be enjoyed neat or on the rocks, but it can also work well in a variety of cocktails and long drinks.
04
NUT-FLAVORED LIQUEUR
Nocino

EMILIA-ROMAGNA, ITALY
3.7

NocinoSHUTTERSTOCK
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Nocino is an Italian liqueur that is prepared with a maceration of unripe green walnuts in a combination of alcohol and sugar, with the occasional addition of spices, predominantly cinnamon and cloves. The process results in a dark, almost syrupy drink, with a slightly bitter, strong walnut flavor.

Though it is found throughout the country and the Swiss Ticino canton, the liqueur is traditionally associated with Emilia-Romagna, where it is usually prepared on the Festa di San Giovanni, celebrated on June 24th. Nowadays, nocino is frequently factory produced, though the homemade varieties are still held in high regard.
VARIATIONS OF NOCINO
Nocello
NOCELLO
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TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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