Walnut, noce, fruit of Juglans regia
There are many different kinds of walnuts in Italy—the large nocedi Sorrento from Campania, is most famous for its quality to be pressed into walnut oil. According to Gillian Riley, walnuts are often served as dessert, as they were in Roman times, when they were also enjoyed at wedding ceremonies. Walnuts sometimes appear in religious art for their symbolism, the shell being the hard wood of the Cross, and the soft meat within the redeeming power of the divine love of humankind.
Walnuts are usually consumed when dried and can be used an ingredient in sweet cakes, breads and biscuits, as well as sauces and stuffing. With its distinctive aroma, rich and velvety texture, it adds an accent to various dishes and desserts. The well-known walnut –flavored Nocino is one of the many ancient liqueurs, which involves long traditions and could serve as domestic medicine that academic medicine does not reach.
Walnuts, like other nuts, are rich in oil. When walnut oil is extracted, it can serve as an alternative for olive oil, as salad dressing. However, it is not consumed as often as olive oil because it is usually more costly. Walnuts also have high nutritional value: great source of omega 3 fatty acids, protein, vitamin E and other minerals. Walnuts are treated as perishable food due to its high content of unsaturated fatty acid. Shelled walnuts are suggested to be stored in air-tight container and placed in refrigerator. Traditionally, nuts are seasonal foods but nowadays, they are available all year long.
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