Homemade liquors, Local specialties, Recipes

Easy steps to your homemade Italian walnut liqueur (nocino)

Homemade nocino - an Italian hidden gem!

When it comes to Italian liqueurs, limoncello is for sure the most famous abroad. But most Italian will tell you that a homemade nocino (i.e. walnut liqueur) is the best way to end a traditional Italian meal.

Typical of most of the Appennines, nocino is the hidden Italian gem among all the amari, something that almost every family has its own recipe for. Here I want to share with you the authentic, traditional recipe for homemade Italian walnut liqueur, as learned from friends in the mountains between Bologna and Modena.

What is Italian walnut liqueur?

Walnut liqueur, or nocino, is a liqueur made from green walnuts. Green walnuts are, simply put, unripe walnuts, that are harvested mid-end of June. (Note: of course, this is in Italian climate and geographical position. E.g., I assume that my readers from Australia will have to harvest them at Christmas time).

Homemade nocino - green walnuts
Unripe walnut cut into four

In Italy, it is very common everywhere near the Apennine Mountains. The recipe I am sharing comes from the mountains near Modena.

History and folklore about walnut liqueur

My first contact with nocino comes from Zocca, a small village near Modena. Here, at Verucchia Sanctuary, a community of friars is busy with many activities, including the production of an amazing walnut liqueur. (Fun fact: they sell also grappa bottles with a viper inside…).

Every year my father used to buy some of their nocino and since then I have always considered this one of our best kept secrets.

Verucchia Sanctuary in Zocca
The Verucchia Sanctuary in Zocca (Modena)

Lots of folklore live around this liqueur. The most famous one is about the correct procedure to harvest the unripe walnuts.

The most expert lady should be the one to harvest the walnuts, during the night before San Giovanni (Saint John), celebrated June 24th. She will use only her hands to perform the task and leave the green walnuts in the open air until the morning when the preparation will start. The preparation will end at All Saints’ Eve (Halloween) and the nocino will be first served at Christmas.

How to serve nocino

Nocino is the perfect digestif after a heavy meal from Emilia Romagna, full of pork meat. Tagliatelle or lasagne al ragù, tigelle and crescentine, a nice tiramisù and then a shot of nocino… pure heaven.

Usually served plain, I prefer it at room temperature, to better taste all the flavors. Some like it from the fridge. I recommend avoiding ice.

How to make Italian walnut liqueur at home

Preparing your nocino at home is actually very easy. All you need is patience and the right recipe. You need to help yourself with the former, I am here to assist you with the latter!

To be sure you will find it when you need it, you can pin this recipe here:


Learn how to make Italian walnut liqueur (nocino) at home!

I know no other way to end an Italian meal that is more satisfying than a good, homemade, nocino!
Prep Time1 hr
Resting time90 d
Total Time90 d 1 hr
Course: Amaro
Cuisine: Bolognese, Italian, Modenese, Mountaineer
Keyword: Amaro, digestive, Regional, Walnuts
Author: Roberto


  • a large glass jar
  • a chopping board
  • oven paper or similar
  • a sharp knife
  • a funnel
  • a coffee filter or some thick cotton tissue


  • 35 green walnuts harvested on June 24th (Northern emisphere)
  • 1 liter pure grain alcohol
  • 750 gr sugar
  • 1 stick cinnamon (optional)
  • 4-5 cloves (optional)


  • On June 24th (in Italy), harvest the young walnuts. Clean them and cut each of them in 4 pieces. Be aware that green walnuts stinks are forever, so behave accordingly. I personally use some oven paper to cover the chopping board and wear old clothes.
    Homemade nocino - cut the green walnuts
  • Put all the cut walnuts in a large glass jar and cover them with the sugar. Seal the jar. Leave the jar in full sunlight for 2 days.
    Homemade nocino - sugar covered walnuts
  • After 2 days, open the jar: you will find that sugar has melted into a dark liquid.
    Homemade nocino - after the sun
  • Get the cinnamon stick and the cloves ready. This my quantity (optional) for 1 liter alcohol.
    Homemade nocino - cinnamon and cloves
  • Drop the spices and pour the alcohol into the jar. Leave the jar, sealed, near a window, for at least 2 months, ideally 3-4. I usually go for 90-95 days. It's important to shake it from time to time and that the jar receives some sunlight every day for a few hours.
  • After this long rest, it's time to filter your precious nocino! Using a funnel and a coffee filter (and some patience… yes, this liqueur is all about patience!) remove all the liquid from the jar.
  • Nocino will be better after at least one month in the bottles. Traditionally, the production started in June was tasted for Christmas! Personally, I find it already great after 2-3 weeks in the bottles. Enjoy!
    Homemade nocino - an Italian hidden gem!
  • PS at the end, only the walnuts, now completely black, will remain in the jar. Do you think that Italian tradition will throw them away? Not at all! But this is the end of this recipe.. and the beginning of a new one. Coming soon 😉
    Homemade nocino - walnuts leftover


– hard to say how many servings from this recipe, it heavily depends on how good you will be at stopping 😉 For sure, with this ingredients you will get between 1.5 and 2 liters of nocino
– consistently, the cost I can give you is for the whole preparation. Since I harvest the walnuts into the wild, alcohol is my only cost (about 15$ in Italy).

I know you will love this nocino. And if Italian liquors are a passion for you, why not impress your friends with something they will have never tasted? Because this rucolino is prepared only in Ischia, and nowhere else!

Buon appetito!


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