This liqueur comes from the town of Altamura on the plain of La Murgia and is attributed to a 17th-century monk. Each family in the area guards their own version of Padre Peppe and the Striccoli family are famous for the production of this liqueur. In all the recipes it stipulates that the walnuts must be picked by June 24 and soaked for a definite period of time. This delicious liqueur is consumed as a digestive and is said to have medicinal properties. When visiting my sister Isa, a Mother Superior at a convent in the small town of Oria, Vivienne and I shared a Sunday lunch with the sisters. After the meal, one by one, they each brought out their special brew of Padre Peppe for us to try. If you decide to try this recipe, be warned, it takes nine months to make!