[Sca-cooks] Nocino, period cordial or not?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Huette von Ahrens:
>Verrrry interesting.  In one paragraph, they try to link it to the 
>Renaissance with a legend.
>And then they state that they started making the liquor in 1700.  I 
>would take this with a
>couple of grains of salt. 
>
>Huette

Yeah, I spotted that, too. See, everyone knows the Renaissance is the 
lifetime of William Shakespeare, see, and dat's da 17th century. And 
da end a da 17th century is 1700, see? So 1700 is technically, the 
Renaissance...

Ada... erm, Ras

>
>--- Susan Fox-Davis <selene at earthlink.net> wrote:
>>  Amaretto di Saronno claims origin during the Renaissance:
>>
>>  "Amaretto di Saronno. Legend establishes the origin of the Disaronno
>>  liquor in Renaissance. At that date Bernardino Luini, a disciple of
>>  Leonardo da Vinci's, fell so deeply in love that in one of his paintings
>>  he portrayed the girl of his heart as the Madonna. To express her
>>  gratitude the girl presented him with a precious distillate of almonds
>>  and brandy from which today's product is said to descend. By now
>>  undisputed leader of the market, it has been the token of the Reina
>>  family's passion for distilling from 1700 to our present days."
>>
>>  Selene Colfox
>>
>>  Phil Troy / G. Tacitus Adamantius wrote:
>>
>>  > Also sprach Christiane:
>>  >
>>  >> Hi everyone, I have a question from someone off the SCA-Italiano list
>>  >> about if there is a period recipe for nocino, the Tuscan cordial made
>>  >> from green walnuts that are picked on St. John's Day and steeped in
>>  >> alcohol, sugar, and spices for 43 days.
>>  >>
>>  >> As far as I can tell, I don't even know if nocino was made or
>>  >> consumed within period. I poked around on the Florilegium a bit, but
>>  >> didn't turn up anything except the 12 Precious Waters recipes and the
>>  >> ones submitted by Aoife. Any ideas of where else I can look?
>>  >>
>>  >> Gianotta "will take limoncello over nocino any day of the week" dalla
>>  >> Fiora
>>  >
>>  >
>>  > Through most of the Middle Ages, while distillation was known, you'll
>>  > probably find that most cordials (IOW, beverages whose purpose was to
>>  > stimulate the heart and aid digestion, etc.) were made with wine. A
>>  > common one was hippocras. Arnold de Villanova has recipes for
>>  > wine-based cordials, I believe.
>>  >
>>  > One consideration on the more modern cordials is that they seem to
>>  > contain a lot of sugar, and you're probably not going to see drinks
>>  > made in that way until, I suspect, the 17th century or later.
>>  >
>>  > Adamantius
>>
>>
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