Fruit, vegetables and pulses

Sorrento peninsula walnut

Sorrento peninsula walnut: a pale kernel that comes out whole

Across the terraces of Sorrento, Capri and the slopes of Monte Faito, walnut trees have grown for two thousand years alongside olives, vines and citrus; Piano di Sorrento even carries the Greek word for walnut in its old name, Caruotto. The nuts are knocked down in autumn with chestnut poles. A Slow Food Presidium and a traditional agri-food product (PAT) of Campania.

• A neat oval, round at the base and gently pointed at the tip
• A thin, smooth, brittle shell in light cinnamon
• A creamy-white, plump, crunchy kernel with a gentle flavour

How to enjoy it. Eat them fresh and plain in autumn; dried on racks, they go into sauces, spaghetti, biscuits, torrone and semifreddo. The same trees give nocino, known locally as nocillo.

Production areas

Campania

Season

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