A Grandson’s Quest for Real Poncio

Dominic Palumbo’s Poncia in the infusion stage.

Our story starts with an email sent to the AMHS in March 2025. Dominic Palumbo, a farmer at Moon in the Pond Farm and educator at Farm education, Inc., in Sheffield, Mass., wrote the following:

“My grandparents (Vincenzo Palumbo and Anna Scacciavillani) emigrated from Frosinone in Campobasso in 1903-5(?). I visited Frosinone in the late ’90s. My great-aunt, Vera Scaccivillani (about 85 yrs. old at the time) wrote out her recipe for the liquore, Poncio, for me. (She served it to me,  and I loved it sooo much!) I have resurrected the copy but I’m having trouble reading her handwriting and translating it. Perhaps some of your members may be able to help. For the historical aspect, I’m most interested in a direct transcription, as much as possible (rather than an interpretation of what she may have meant)… as well as the interpretation of ambiguous aspects!)
I am most grateful for any help you may be able to give!
Please feel free to share the recipe with your members and please include attribution. 
Sincerely, 
Dominic Palumbo “

What is Poncio? According to the website deliciousitaly.com, Poncio is the most typical of the Molisan liquors and goes on to say, “This drink originated as a home made brew before becoming widely available in the bars and pasticcerie shops of the region.The origin of the name remains unclear and the best guess is that it is an Italianised (sic) version of the English word ‘punch’.”
https://www.deliciousitaly.com/molise-food/local-liqueur-of-molise
AMHS President Chris Renneker sent the email to Board Member, and Molise native, Natasha Rovo, who went to work. the result is below.

Original recipe given to me (Dominic Palumbo) by my great aunt Vera Sciacciavillani in Frosolone in ~1998:

Transcription and translation below by Natasha Rovo of the Abruzzo-Molise Heritage Society (Wash, DC)—
In Italian:
Poncio di Vera Scacciavillani (moglie di zio Franceschino)
Alcol gr 500 + buccia di limone + buccia mandarino + qualche acino di caffe
Restare in infusione per 48 ore
Acqua grammi 750
Zucchero sciroppato grammi 500 (far bollire acqua e zucchero) 
In un tegame a parte, mettere 350gr di zucchero che dovranno diventare color tabacco (non girare). Versarlo poi nello zucchero sciroppato che deve essere molto caldo e girare. Quando e’ rafreddato, unire l’alcol. Fare attenzione!
Firma, 
Vera Scacciavillani