Nocino

Nocino: Italy's traditional green walnut liqueur

At the heart of nocino are unripe walnuts, picked while the outer husk is still green and tender. Traditionally, harvesting takes place during the second half of June and has long been associated with St John's Day on 24 June.

The walnuts are steeped in alcohol and, through methods and recipes that vary from one producer to another, develop the deep colour and distinctive aromatic character for which nocino is known. Above all, the flavour and aroma of walnut remain at its heart.

One tradition, many different expressions

There is no single recipe for nocino. Natural spices and aromatics may be added alongside the walnuts, with cinnamon and cloves among the most traditional choices. Each recipe, however, has its own balance and individual character.

• Green walnuts: the essential ingredient behind nocino's distinctive character.
• Traditional harvest: the walnuts are picked in June while they are still unripe.
• Aroma and flavour: walnut takes centre stage, often complemented by subtle botanical and spicy notes.
• Colour: the infusion gives nocino its characteristic deep, dark appearance.
• How to enjoy it: traditionally served after a meal and best enjoyed slowly.

Nocino in the Campanian tradition

In Campania, walnut liqueur is also traditionally known as nocillo. It forms part of the region's long-established culture of infused liqueurs and recipes handed down through generations.

This Made in Ischia category brings together nocino and expressions connected with the local food and drink tradition, offering a distinctive taste of one of Italy's most fascinating walnut liqueurs.