A thriving local tradition in Le Marche is making homemade liquors/liqueurs to be served after dinner as a digestivo. Using pure alcohol or grappa infused with fruits & herbs such as visciolino (wild cherry), nocino (walnut vanilla), brugnolino (wild plum/sloe) & many more!
Visciole is a tart 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 is made with 100 leaves of the cherry tree + 10 leaves from a peach tree along 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. (Notice half my writing is in Italian and then random English words peppered in.)
Wild Cherry Liqueur
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.