For co-owners Angie Rito and Scott Tacinelli, making digestifs like nocino, a centuries-old Italian walnut liqueur ... or over a single rock, or in Tacinelli and Rito’s Nocino Sour.
Cool. To serve – slice the cheese thinly and place on a crostini, top with a few grapes and then finely grape walnut on top. Crostini can be made in advance and stored in an airtight container.
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