Ratafià - Walnut liqueur
Typical Ticino digestive, prepared on the basis of the recipe of the friars of Bigorio, Convent of the Capuchins above Tesserete in the valley of Capriasca.
This is a maceration of the walnut husks harvested on St. John's Day. The walnut husks are cut and left to macerate in the grappa with the addition of spices and sugar.
Each recipe remains secret, of course. After a maceration of about 40 days, the liqueur is stored in oak barrels for a few years. After filtration, it can be bottled and sold.
It is a sweet and spicy liqueur with hints of cloves, other noble spices, coffee and vanilla. The liqueur of good companies.