Walnut Liqueur Recipe: Traditional Nocino from Italy (2024)

About the author
Veruska Anconitano
Veruska is a a food travel journalist with awards to her credit, such as World Best Food Travel Journalist. She holds a certification as a sommelier and she is also an ardent lover of the outdoors. Aside from this, Veruska is a Multilingual SEO and Localization Consultant and co-owns multiple websites that cater to a global audience.
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Walnut Liqueur is called Nocino or Nocillo in Italy. Nocino is a traditional Italian liqueur made with green walnuts every June: quite easy to make but will take time. In this step by step guide, I’ll explain how to make your Italian-style walnut liqueur.

The nocillo is typical of Campania and is mainly served as a digestive: this is because the walnuts used are green (that’s why they are harvested in June!) and for this reason they are full of oils and vitamins, and these make them particularly suitable for the preparation of liqueurs.

Traditionally, the harvest took place on the day of San Giovanni (24th of June) but today with the change of temperatures and the rise of the same, the harvesting period has been slightly anticipated and as early as mid June the walnuts are often ready to be harvested.

The Neapolitan nocino recipe that I propose below is the traditional and classical one: it contains an incredible number of spices and aromas that make this liqueur one of the most tasty and incredible to cure stomach problems.

The alcohol that should be used must be pure for a simple reason: once opened, the nocillo must be stored in a cool place and if the alcohol is not pure tends to freeze. I remind you that the nocillo is well preserved up to 5 years, even if at 2 years it makes the best.

Under the recipe, you will find the various stages for the preparation of the nocino step by step to give you an idea of the whole process.

Other tips for a perfect walnut liqueur

• Never use plastic or aluminum jars to macerate walnuts: glass is the only material allowed, because of its resistance to heat that prevents walnuts from oxidizing and changing taste;
• Never use plastic or wood utensils to mix the walnuts: aluminum and steel are allowed because they do not alter flavors and smells, as well as glass;
• According to the traditional recipe, the nocillo must be drunk a year after its production: at six months it starts to be more than excellent, which is why it is an excellent Christmas present;
• Unlike the limoncello or limoncello cream or chocolate liqueur, the walnut liqueur should not be served iced and therefore not stored in the freezer;
• You can add lemon peels to give your walnut a more distinctive flavor, reminding you to cut them quite thin and without absolutely including the white part that would make the liquor too acidic.

See Also

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