NOCi

Noci is the plural form of the Italian word noce, meaning walnuts. Walnuts come from trees in the genus Juglans, especially Juglans regia. The fruit is a two-part drupe with a hard, wrinkled shell that protects a wrinkled edible kernel inside a thin brown skin. The kernels are consumed raw or roasted and are widely used in baking, confectionery, and savory dishes. In Italian cuisine, walnuts are valued for their rich, slightly bitter flavor and creamy texture when ground or chopped.

Noci also refers to a comune in southern Italy. Noci is a town in the Metropolitan City of Bari, within the Apulia region. The municipality is part of Italy’s agricultural landscape and participates in regional economic activities centered on farming and small-scale industry. The name Noci in this sense reflects the linguistic and geographic heritage of the area.

Nutritionally, walnuts are calorie-dense and rich in fats, predominantly polyunsaturated and monounsaturated fats, with a notable amount of omega-3 fatty acids (alpha-linolenic acid). They supply protein, dietary fiber, and micronutrients such as manganese, copper, and magnesium. They may contribute health benefits associated with healthy fats and antioxidants, but can cause allergies in some individuals and should be consumed in moderation as part of a balanced diet.

Culinary uses for nuts labeled noci include traditional dishes and desserts, as well as modern recipes calling for chopped or ground walnuts. In some Italian regions, green walnuts are used to make nocino, a liqueur prepared by macerating unripe nuts with alcohol and spices.