Italian Syrup Made with Young Walnuts, Similar to Nocino
Nocino—a beloved Italian liqueur made from walnuts, sugar and spices—is often found on tables in the Veneto region as a digestif or after-dinner drink. Inspired by this treasured libation, the Valier family created a syrup with the same flavors but without the alcohol.
To produce Valier Green Walnut Syrup (Sciroppo di Noci Verdi), estate-grown young walnuts (harvested before their harder outer shell develops) are macerated over a low fire with sugar and vanilla bean for two weeks. The resulting syrup is deep and rich with a distinctive nuttiness, subtle notes of warm spices and a thick, velvety consistency akin to aged balsamico.
How to use
This versatile elixir is perfection drizzled over desserts like panna cotta and rice pudding, and is equally beautiful in savory preparations. On the sweet side, use as a garnish for nut tarts, roasted fruit (we especially like figs) or substitute for maple syrup over pancakes and waffles.
Or go savory and use Valier Green Walnut Syrup as a condiment for cheese plates. Pair it with everything from fresh ricotta to sweet, tangy Gorgonzola Dolcelatte. It also makes a tasty finishing touch for meats like pan-roasted duck breast, grilled quail and rack of lamb.
For a digestif similar to the beloved Italian green walnut liqueur nocino, add a couple teaspoons of syrup to a shot of vodka.
About the producer
The Valier family received this vast farm on the hills of Rovigo during the years when Venice moved onto Terraferma, or dry ground, during its expansion into what today is the Veneto region. These lands bordering the Papal State on the edge of the Venetian Republic were given to the most important families of Venice in order to protect the estate and insure their allegiance to Venice. The Valier family farmed the land for centuries for grain and livestock. Today, most of the land is dedicated to walnut trees.