Walnuts

Precious Fruits Between History, Nature, and Authentic Flavors

In botany, the walnut is known as Juglans Regia, a name derived from Jovi Glans — “Jupiter’s acorn” — because this ancient fruit was already celebrated during Roman times.
Originally from the Middle East, ancient Persia, the walnut is both precious and delicate. Its edible part, the kernel, is carefully protected by two symmetrical woody shells (endocarp), themselves enclosed within a green outer husk known as the hull (epicarp).

Divided into two brain-shaped halves, the kernel is fleshy and characterized by a soft flavor that becomes even more delicate the fresher the product is.
Delicious and versatile, walnuts pair perfectly with many different foods, making them ideal for countless culinary specialties. Served with appetizers, they can be salted; in starters, they add an elegant touch to pâtés, cheeses, and cured meats. In pasta dishes, they are suitable for a wide variety of sauces and seasonings. In main courses, they are essential for fillings, excellent with salads and legumes, and indispensable in the preparation of desserts and ice cream.

Walnuts, however, are not enjoyed only when dried. Throughout the Po Valley, there is a long-standing tradition during the Night of Saint John in June, when the walnut shells are still soft and tender, for women to harvest them from the trees to produce nocino, the traditional digestive walnut liqueur.