Walnuts, Halves & Quarters


Commonly defined as nut, this fruit comes from the tree Juglans regia, which owes its name to the Latin phrase “Jovis glans”, that is “acorn of Jupiter”, so defined for the goodness and the high nutritional value of the fruit.

Rich in vitamin E, folic acid and mineral salts, walnuts also contain ellagic acid, an anti-oxidant beneficial for the immune system. Furthermore, they present a moderate dose of melatonin, a substance produced by the pineal gland that helps regulate the rhythm of sleep and wakefulness. Finally, they contain arginine, an amino acid that coordinates the right amount of blood to the muscles.

The taste of walnuts, sweet at first and bitter in the aftertaste, lends itself to all culinary preparations. From main courses, through salads and sauces to sweets and liqueurs, walnuts are indeed used in every way. Some of the most famous Italian recipes are the walnut sauce, tagliatelle with walnuts and pumpkin, walnut bread, cakes and biscuits.