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Aug 19, 2006 04:19 PM



A few years ago, when I was living in Southampton, I bought a bottle of fantastic Italian liquor called Nocello. Made from walnuts.


Yum. Yum.

Now I havn't been able to lay hands on it in the UK for long time, and have since moved to Dublin.

I've looked online and I can't see anyone who will ship to Europe. The powers that be, have distributed to America.

Does anyone know where I can get this online? Or even better if there is a place that sells it in Dublin?

Next weekend I am going to put some miles on my shoes and go to just about every off license and Italian Deli that I can find.

If anyone has any bright ideas, they would be welcome. It would free up some hours to do something more interesing like lounge about at home with something yummy cooking.


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  1. Yes, I love Nocello, too! So much so that I've made a batch of my own. Below are the recipes (including one for the similar Nocino), courtesy Georgeann Brennan:

    NOCELLO (also known as ORAHOVAC)

    8 green walnuts

    1 quart vodka

    8 lemon leaves

    4 orange leaves

    1 1/2 cups granulated sugar

    1 teaspoon vanilla

    Use unripe walnuts (late spring when kernel is just starting to harden). Wash walnuts and cut into quarters or sixths. Using a food mill, hand grinder or food processor, grind walnuts, including hulls. Wash lemon and orange leaves. Mix together ingredients and cover. Let stand in sun for 40 days and nights. If there is too much evaporation, add simple syrup (see accompanying recipe).

    When steeping is complete, strain liqueur through a fine mesh sieve through several layers of cheesecloth, then discard nuts and leaves. Decant into bottles and seal.

    Makes about 1 quart


    25 green walnuts

    1 quart vodka

    2 cups granulated sugar

    Zest of one lemon

    4 cloves

    1 stick cinnamon


    1 cup granulated sugar

    1 cup water

    Cut walnuts into quarters and put them in a large, clean jar with vodka, sugar, lemon zest, cloves and cinnamon. Close jar and setunder sun for 60 days.

    For syrup, combine 1 cup sugar with 1 cup water in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature. Store covered in refrigerator. Add syrup to steeping nuts to ensure they are covered at all times. If necessary, make additional syrup, but not to exceed 1/2 cup. At end of 60 days, add any remaining syrup, then strain liquid through a fine mesh sieve lined with several layers of cheesecloth. Discard nuts, lemon, cloves and cinnamon. Bottle liqueur and seal.

    Makes about 1 quart

    Give them a try, they're delicious. And they'll save you wear and tear on shoe leather!

    1. Hello workintheatre,

      Thank you so much for posting that.

      Unfortunatly getting green walnuts is also a bit of a wish., and I've been wishing for green walnuts ever since someone told me that green walnuts are easy to pickle.

      I will keep your recipies for when I can lay hands on said walnuts.


      1. I just came across this post while looking for some information on Nocino and Nocello recipes. I hope you found some Nocello or had time to make some from green walnuts, but if not, Nocello is fairly easy to buy in Germany (and inexpensive) and they deliver to Ireland and England too.

        Enjoy! Kimberly