Bargnolino is a traditional liqueur from Piacenza, which is prepared with the fruits of the blackthorn, alcohol, sugar and still red wine
Il bargnolinothe prunella, it's a liquor typical digestive of Piacenza. It is prepared with the fruits of wild plum, which in Piacenza are called bargnoli.
Although the basic ingredients are always the same - sloes, alcohol, sugar and red wine - there is no single recipe to prepare the bargnolino. In fact, everyone follows their own recipe handed down from one generation to the next and a different procedure.
In some cases i plum fruits - whole or lightly crushed - they are left to macerate only in alcohol, in others sugar, cinnamon, vanilla, orange peel or cloves are added.
What is certain is that the drupes of the blackthorn (Prunus spinosa), small and of a beautiful deep blue, must be harvested in October after the first frosts, choosing the more mature ones.
Then they must be washed, dried and used in one of the many recipes: here are the two main variations.
Bargnolino, basic recipe
- 600 g of prunes
- 600 ml of alcohol
- 600 mL of still Gutturnio wine
- 400 g of sugar
La traditional basic recipe of bargnolino plans to arrange the blackthorns in alcohol in a large airtight jar. The fruits must macerate for 40-60 days, shaking the jar at least once a day.
After the maceration time has elapsed, a syrup is prepared with the wine and sugar over low heat and left to cool.
After filtering the alcohol by lightly crushing the berries, the syrup and alcohol are mixed, bottled and left to rest for at least a month.
Bargnolino, also called Prunella, is a liqueur that is prepared with the drupes of the wild blackthorn that here in ...
Posted by Le eco idee tascabili on Wednesday, October 14, 2020
Bargnolino, variant of the basic recipe
- 1 kg of prunes
- 500 g of sugar
- 1 liter of alcohol
- 350 mL still Gutturnio wine
- a stick of cinnamon
- 250 mL of white grappa
In this variant of the bargnolino recipe, the washed and dried berries are placed in a demijohn with sugar and alcohol and left to macerate for two months, shaking the container once a day.
Subsequently, the alcohol is filtered, put aside, and the berries are left to macerate in the wine with the cinnamon for fifteen days.
After two weeks the wine is filtered, combined with alcohol, grappa is added and bottled.
Sources of reference: Acta plantarum / Ancient Piacenza / La Rasdora
Other recipes of traditional self-made liqueurs: