Sloe Gin of Italy: Prugnolino
Our woods are filled with plump deep blue sloe (blackthorn) berries, prugnole (or in local dialect brugnole). With stained sticky fingers, I gather them just in the nick of time during the late fall, waiting for them to be soft but not mealy and more importantly before the other booze makers can get to them!
That's right, just like local ladies have done for centuries I collect kilos of prugnole to be soaked in pure alcohol and made into a delicious port-like after dinner drink (digestivo) known as a prugnolino. I am very proud of my boozing because I can't cook, this is what I proudly contribute to the table. This is also an honored tradition to continue making homemade liquors and brings with it serious bragging rights when done right. The secret to creating a nice smooth flavor is time - the longer it sits, the better it tastes.