The botanical name for the walnut is Juglans Regia, a name that derives from Jovi Glans, “the acorn of Jupiter“, because this is an ancient fruit which has been celebrated since Roman times. Originally from Iran, formerly Persia, the walnut is a precious and delicate fruit: the seed (kernel) is the edible part, jealously guarded by woody shells comprising two symmetrical valves (endocarp), enclosed in turn by a green outer layer known as the husk (epicarp). Divided into two cerebriform parts, the kernel is pulpy and characterised by a taste that’s more delicate the fresher the product. This exquisite fruit is a truly versatile ingredient, a wonderful addition used to create culinary delights. A savoury accompaniment to an aperitif, or a beautifully refined touch to your antipasti of pâté, cheese and cured meats. A flexible addition to your starters, and the ideal base for sauces and condiments. In your mains it’s a key filling ingredient, perfect with salads and vegetables in general, and, of course, a must in any kind of ice-cream or dessert.
But walnuts aren’t only eaten in dried form: throughout the Po valley, on San Goivanni’s eve in June, when the walnut shells are still tender and soft, the nuts are traditionally picked from the trees by women, and used to produce Nocino, a typical after-dinner liqueur.
Agricorti’s Lara Walnuts
This particular variety was selected by Agricorti for its organoleptic and aesthetic qualities, and today we are Northwest Italy’s leading producer of Lara walnuts. The variety stands out for the natural appearance of the nut: Lara walnuts are not whitened with chemical products, instead simply washed with water. This makes for a significantly healthier product.