The Prize of Venice
Valier Green Walnut Syrup + 4 Ways to Pour
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, pictured below) 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.
This versatile elixir is perfection drizzled over desserts like panna cotta and rice pudding, and is equally beautiful in savory preparations (think: holiday cheese plates).
1. Top vanilla gelato with roasted fig halves and drizzle with green walnut syrup.
2. Use to finish meats like pan-roasted duck breast, grilled quail or rack of lamb.
3. Top crostini with Gorgonzola Dolcelatte and garnish with green walnut syrup and toasted chopped walnuts.
4. Raise a toast: Mix a teaspoon or two into glasses of Prosecco.