The walnuts in Italy have been for centuries a forestry activities rather than a specific cultivation for fruit market. Despite this, in Italy excellent quality nuts are produced although the production quantity does not meet all of the internal market demand. Most of Italian walnuts are grown in Campania, where the Sorrento and Malizia qualities are produced and in Polesine with variety Lara, Chandler and Tulare.

The nuts in Italy have a long history: they were gathered and used as food already over 9,000 years ago. According to Plinio il Vecchio (23 AD-79 AD) the double protection of the fruit, consisting of nutshell and husk, was a symbol of stability therefore nuts were offered during weddings.

This dried fruit are a popular ingredient in many recipes: they enrich the taste and the smell of bread, cakes and pasta sauces. In the Modena province the husks of nuts still unripe are put in infusion in alcohol to produce the “Nocino”: a dense and intensely fragrant spirit that is offered as a digestive after meals.

Walnuts are recognized for their nutritional benefits: clinical studies have shown that eating 3 or 4 walnuts a day is a part of a heart-healthy diet and helps lower “bad” LDL cholesterol.

Thanks to Mistofrigo