A Nocino Recipe You Can Make Yourself
Hey friends,
If you’ve ever wanted to try making something traditional, bold, and a little mysterious in the best kind of way—nocino might be your next kitchen project.
This rich, spiced liqueur is made from fresh green walnuts, picked early in the season while the shell is still soft. It’s been a staple in Italian kitchens for centuries, and for good reason: it’s deeply flavorful, surprisingly simple, and makes an excellent after-dinner sip or homemade gift come holiday season.
And if you’ve got your hands on some of our just-harvested organic green walnuts, you’re already halfway there.
What is Nocino?
Nocino (pronounced noh-CHEE-no) is a traditional walnut liqueur made by infusing unripe green walnuts in alcohol, then sweetening with sugar and spices. The result is dark, aromatic, slightly bitter, and warming—perfect for sipping slowly on a cold night.
Health Benefits of Nocino
While nocino is traditionally enjoyed as a treat, it also has a long history of use as a digestif—something sipped after a meal to aid digestion. Green walnuts are rich in natural antioxidants, polyphenols, and anti-inflammatory compounds, especially when harvested early in the season. Some studies suggest they may support gut health, liver function, and even help regulate blood sugar levels. When steeped in alcohol with warming spices like cinnamon and clove, these natural compounds are gently extracted—making nocino not just flavorful, but potentially beneficial in moderation.
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Ingredients:
- —20–30 fresh green walnuts (quartered; wear gloves to avoid stains)
- —1 quart-size glass jar with a tight-sealing lid
- —750 ml vodka or other neutral alcohol (at least 80 proof)
- —1 to 1½ cups organic cane sugar
- —1 cinnamon stick
- —Zest of 1 organic lemon (optional: a few pieces of orange peel)
- —3–5 whole cloves
Instructions:
- —Prep the walnuts: Rinse your green walnuts and cut them into quarters. They should still be soft all the way through. (Tip: Use gloves and a cutting board you don’t mind staining.)
- —Combine: Place the quartered walnuts into a clean jar. Add cinnamon, cloves, citrus peel, and sugar.
- —Add the alcohol: Pour the vodka over everything until the walnuts are fully submerged. Seal the jar tightly.
- —Infuse: Store the jar in a cool, dark place for 6–8 weeks. Shake it every few days, or whenever you remember.
- —Strain & bottle: Once the liquid has turned a deep brown and smells rich and spiced, strain out the solids and bottle your nocino in clean glass bottles.
- —Let it age: You can drink it right away, but it gets smoother and more complex if you let it rest for another month or two.
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