walnut liquer
in only one night the liqueur for a year
The walnut liqueur is made from the hull of the walnut which is left to ferment in alcohol for about 60 days. This liqueur has always boasted...
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Walnut Liquer
The walnut liqueur is made from the hull of the walnut which is left to ferment in alcohol for about 60 days. This liqueur has always boasted a pagan sacredness which was also recognised by the Greeks and the Romans and was often linked to the esoteric rites of witches who gathered under the branches of walnut trees for their fiendish Sabbath. Even today, tradition dictates that the green walnuts (which are needed to make this liqueur) must be gathered only during the 24th. June, the day in which the Summer Solstice was once celebrated and which today is religiously remembered in the figure of Saint John the Baptist. The heavy dew of that night is considered by tradition as a cure for all ills. The benefits of this liqueur for the stomach was already known in the 16th. Century as attested in "The treasure of health" by the famous doctor, Castro Durante de Gualdo. The ancestral heritage is certainly from Padua, however this liqueur has become part of the gastronomical tradition of the areas where walnuts are produced. In Naples, families belonging to the older generation with strong ties to tradition offer this liqueur made from walnuts at the end of a meal. Due to the influence of the Neapolitan dialect, this liqueur is known as "nucillo".
secrets
packaging
formats
Soft digester made with cloth of Holland
The "nucillo 'e curti" is produced in an exquisite craftsman's technique dictated by our best traditions. The walnuts used are the quality known as "Sorrento" and are gathered by hand from especially selected trees in all the region : the area around Vesuvius is the most important followed by Positano, Capri, Ischia and since 2010, the Cilento area. On the 24th. June on the day the walnuts are harvested, the hulls are cut into four parts by hand and are put into large green glass demijohns containing pure alcohol and natural spices and left to ferment. These demijohns are left exposed to the strong rays of the sun so that its energy can carry out an important catalyzing action for approximately 90 days when the weather usually starts to change. In this way an infusion is obtained which is then filtered, always manually, into large containers and then a syrup made from sugar and water is added. The mixing operation follows the filtering which is done by passing the liquid through Holland cloth, which was the cloth used by Neapolitan noblewomen for the sheets for their dowry. It is in this way that by the middle of October the "curti" nucillo is ready. This liqueur of a high digestive quality which derives not only from its high alcoholic content (never less than 50°) but also thanks to cloves which are among the various spices used. The antiseptic proprieties of cloves have been known since days of old as a soothing effect on the stomach during digestion.
The wax seal on Amalfi paper
As in the production technique, the packaging of our liqueur is strongly anchored to the best traditional craftsmanship of the Campania region. In fact, the box brings to mind the boxes used by the Neapolitan hatters which at the beginning of the 20th century were sold in abundance in the Reviera di Chiara in the shop of Don Eugenio Marinella. Don Eugenio was considered the symbol of Parthenopean elegance. Hats are considered as a symbol of the superfluous, even in an elegant attire, however, if chosen with taste and criteria they represent the seal of true elegance, "the need for the superfluous". A part of the material used for packaging evokes the noble Neapolitan dressmaking tradition, in fact the recycled ribbed paper reproduces the effect of velvet. As it is not always necessary to wear a coat in Winter in Naples, dressmakers often advised their clients to use tweed material or ribbed velvet for their informal clothes. While the Petersham ribbed ribbon which is used for tying the box and the bottle are a reference to the braiding used on jackets and coats. The colour of the paper used for the box is tawny brown so as to guarantee the maximum naturalness while the ribbon is Pompeian red, in honour of the nearby town of Pompei which was destroyed by the terrifying eruption of Vesuvius in 79 AD and was the reign of all pleasures, gastronomic, aesthetic and others .Moreover, the use of the precious paper from Amalfi ideally seals the link that Naples has with the sea, in fact it was on this paper made by hand in Amalfi that the first nautical designs were made at the time of the Marine Republic. Finally, the wax seal with the year of production stamped on it, supplies, as in the past, the maximum guarantee of quality. In the past bourgeois families used wax seals to make sure that products purchased from the grocer were not removed or substituted by the servants who were sent to collect them. At first the seal represented the quantity and later the quality. To sum up, we can say that taking into consideration the production technique and the materials used to make the "nucillo 'e curti" today, it could easily have been produced a hundred years ago.
Nucillo ’E Curti
A liqueur made from walnuts by cold infusion.
Ingredients: pure alcohol, water, sugar, walnuts, stick cinnamon, cloves, nutmeg.
Colour: amber brown, monk's tunic.
Fragrance: an harmonious odour characterized by the prevailing essence of walnuts and cinnamon.
Flavour: a round aroma, a perfect synthesis of the alcoholic and sugary components, warm with a prevailing aroma of nutmeg, cinnamon with a strong aftertaste of walnuts and cloves.
Alcoholic strength: between 50 to 55% vol. due to the varying environmental factors from year to year.
Manner of storing: it keeps well when adequately corked in a dry environment at room temperature.
The validity of the product: The validity is unlimited as long as the above conditions are respected.
Cod. Art. NUC5015
Capacity 50 cl
Packaging 6 bottles
Cod. Art. NUS1014
Capacity 10 cl
Packaging 6/12 bottles
Cru Vesuvio Cod. Art. NUSVE15
Cru A.Casertano Cod. Art. NUSAC15
Cru Taurasi Cod. Art. NUSTA15
Cru Positano Cod. Art. NUSPO15
Capacity - Packaging 70 cl - 6 bottles
Cod. Art. NUA5015
Capacity 50 cl
Packaging 4 bottles
Cod. Art. NUA1015/NUB1015
Capacity 10 cl
Packaging 6/12 bottles
Cod. Art. NUSMA15
Capacity 150 cl
Packaging 1 bottle
Special
Cod. Art. BAUR
Size cm 17x25xh14
Weight 3 Kg
Packaging 3/6 pieces
Exhibitors
Cod. Art. BUS70
Envelope for 70cl
Combo D1 and D2
Counter display
the essence
three time absolute
Absolute (assoluto) - essence of Nucillo 'e curti developed from the collaboration between the laboratory of ‘e curti, where Nucillo is produced, and the ingenious creativity of Vittorio Capovilla, angelic distiller...
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Folly of Capovilla in the distillation of Rosà
Absolute (assoluto) - essence of Nucillo 'e curti developed from the collaboration between the laboratory of ‘e curti, where Nucillo is produced, and the ingenious creativity of Vittorio Capovilla, angelic distiller in that of Rosà in Bassano del Grappa. During the trials, enlightened by the presence of a common friend, Gino Veronelli, it was decided to totally confide in the ingeniousness of Capovilla, an undisputed master of the distillation of fruit. So the degree of the extraction of the alembic, the type of dilution and the final proof which would respect the balance between fragrance and taste was agreed.
Finally, Gino Veronelli proclaimed the name: Absolute, repeated three times which recall the three peculiarities:
• - The absolute novelty ( the technological commerce category of brandy made from walnut hulls was invented).
• - The product of the alembic is absolute, that is only diluted with water from Bassano, it has neither spices or sugar added.
• - It is the absolute concept of distillation because it extracts the spirit from the residue of the production of Nucillo therefore ennobling a substance which would otherwise have been of no value.
The risk of undue comparison pressed 'E Curti to give a pseudonym, and so as the expression which indicates the soul in Neapolitan is "osenz" which in Italian is "essence" of the Nucillo of 'E Curti.
formats
The Absolute essence of Nucillo 'E Curti.
Assoluto – the alcoholated essence of Nucillo 'e curti is obtained by distilling the residue of the production of Nucillo.
Ingredients: the alcoholate of Nucillo ‘e curti and distilled water.
Colour: transparent.
Fragrance: harmonious characterized by the essence of cinnamon and walnuts.
Flavour: a decisive aroma with an immediate flavour of cinnamon, nutmeg, cloves and a strong aftertaste of walnuts.
Alcoholic strength: 45°
Storage: keep well corked in a dry place at room temperature.
Validity of product: the product has an unlimited validity as long as it is stored as above.
Cod. Art. ASN05UA
Capacity 50 cl
Packaging 6 bottles
Cod. Art. ASN01UA
Capacity 10 cl
Packaging 6/12 bottles
the chocolate
the designer of chocolate
Nucillo chocolate 'E Curti, stems from the necessity to characterize the use of the combination of Nucillo 'e curti and Assoluto (the essence of nucillo 'e curti). As the firm has no previous experience in the microcosm of chocolate, the creation of the product was assigned to...
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The full flavour of Nucillo, the identity of cocoa
Nucillo chocolate 'E Curti, stems from the necessity to characterize the use of the combination of Nucillo 'e curti and Assoluto (the essence of nucillo 'e curti). As the firm has no previous experience in the microcosm of chocolate, the creation of the product was assigned to Monica Meschini, head technician of Eurochocolate and to her great competence. Thanks to her advice it was decided to use praline for the coating and dark chocolate (70%) produced by a historical and renowned Italian firm which can boast to be among the few firms in the world which control all the phases of production from owning cocoa plantations to the completion of the cocoa paste which is used in the production of chocolate. The internal filling is made from cream and milk and can be kept for 4 months thanks to the addition of Nucillo with its alcoholic content which gives a clear walnut flavour followed by a rich perception of chocolate that invites you to drink the "liquid" from which the chocolate originates. For the realization of the praline we approached the Neapolitan laboratory of chocolate craftsmen, Piluk, run by Luciano Pipolo. Since his childhood Pipolo has been in love with the world of chocolate and was trained in the historical factory in Naples, Gay Odin. The filling is practically all his work. Finally, for the form we engaged a Neapolitan art designer, Fiorenzo D'Avino, who decided on the form of an ingot with 'e curti engraved on the top in relief. By doing so he created a bar of chocolate in the form of a precious matter, the well known gold bar. A precious chocolate in a precious form. He decided to insert the 12 or 24 chocolate ingots into a box, another small object of design which combines paper and plexiglass which we have called "caveaux".
formats
Nucillo chocolate 'E Curti
Dark chocolate ingots with "Nucillo 'E Curti" flavoured centre.
Ingredients: coating in Vanini dark chocolate (70%), filling in dark chocolate, milk, butter and Nucillo 'E Curti.
Colour: monk’s cassock with a glazed aspect.
Fragrance: dark chocolate with a spicy aroma.
Flavour: at first a decisive taste of dark chocolate followed by a hint of alcohol which recalls the flavour of Nucillo.
Storage: keep in dry cool place, away from heat.
Validity of product: about three months if above conditions are respected.
Cod. Art. CAV24
Net weight 450 gr
Dimension (cm) 32,5x23,5x4h
Packaging 3 boxes
Cod. Art. CAV12
Net weight 230 gr
Dimenzion (cm) 25x17x4h
Packaging̀ 3/6 boxes
Cod. Art. LIS18
Net weight 18 gr ca
Dimension (cm) 6x2,5x1,5h
Packaging̀ 250/500/1000 gr
biscuits
walnut biscuits
The biscuits with walnuts of Sorrento born culinary flair of Angelina, of the historic inn of St. Anastasia. In fact, he thought to use the remaining fruit is ripe (the nut itself), and abundant in late September, the plants...
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The full flavour of the spices is protected thanks to the jute mesh
The biscuits with walnuts of Sorrento born culinary flair of Angelina, of the historic inn of St. Anastasia. In fact, he thought to use the remaining fruit is ripe (the nut itself), and abundant in late September, the plants from which you collect the husks for the production of "nucillo". Inspired by a recipe of curti dating back to the early '50s, creating a natural combination with the "nucillo". The production of "nucillo," the full respect of the production tradition, inherited the curti, required to make a selection in a very careful plan. The hulls, too large or too small to be macerated in alcohol, were left to grow until they become nuts. At this point were harvested, shelled and dried. Angelina has always used a portion of dry walnuts as the main ingredient of "'o sicchio d'a munnezz" (trash can), the spaghetti with all that remains on the Christmas Eve. With the remaining nuts, she thought for the case of fareun biscuit, modeling it as a nut with flour and sugar. So the biscuits combine with nucillo for a public not used to drink hard liquor of 50 percent alcohol and more . From there it decides to produce it and sell it in a jute bag (material they are made of the sacks for transporting nuts in the campaigns) that contains about twenty, and...nut in the bag does not do noise!
formats
The biscuits with walnuts
Ingredients: plain flour, Sorrento walnuts, sugar, butter, margarine, fresh eggs, nucillo, yeast.
Colour: beige speckled with brown.
Fragrance: walnuts and short pastry.
Flavour: dry Sorrento walnuts with a spicy note of vanilla.
Manner of storing: keep in a dry place sealed in their bag.
Validity of product: 33 months from the date of packaging if kept in the conditions indicated above.
Cod. Art. BIC
Net weight 250 gr
Packaging 6/12 pieces
Cod. Art. BIS
Net weight 250 gr
Packaging 3/6/9 Kg
contacts
According to the law 196/03 on the protection of personal data, whether the applicant or Private Company is informed that the data are processed by the association 'E CURTI for the purposes and the time necessary to meet demand formulated.
PHONE: 081 - 5312797
‘E Curti S.a.s. di Angela Ceriello & c.
Via G. Garibaldi, 57
Sant’Anastasia (Na) - 80048
VAT Number 02647371216