Peculiar to the surrounding of Parma are the typical liqueurs, or better said, infusions and distillates - obtained by pooling fruits and alcohol, sush us NOCINO (from green wallnut hull) -ERBA LUIGIA (from leaves of lemon verbena and rosemary) - SBURLON (from peels of quince) - BARGNOLINO (from berries of blackthorn) and CITRONELLA (from leaves of lemon grass - Lippia Citridora)