Nocino is a dark brown liqueur from the Emilia-Romagna region in northern Italy, made from unripe green walnuts. The walnuts and the liquor are handled using ceramic or wooden tools to avoid oxidation and placed in an alcoholic base. After steeping in spirit, the walnuts are removed, and the alcohol is mixed with simple syrup. Nocino has an aromatic but bittersweet flavor, and it is considered a digestif, usually served after dinner with dessert. It may be homemade, and different families and villages have their own secret recipes, including different additions like cinnamon, juniper berries, lemon or orange zest, vanilla pods, coffee beans, or clove. The spices are added lightly to avoid overpowering the flavor of the walnuts. Commercially available nocino is typically 40 percent alcohol by volume, or 80 proof.

Nocino can be served neat as a digestif with a biscotti, and it is also great for reducing down a bit to include in or on top of ice cream or gelato, not unlike rum syrup. For cocktails, nocino is a fabulous swap for Averna amaro in a Black Manhattan, cutting the orange and licorice flavors for its complex sweet nuttiness. It can also be used to make a Walnut Old Fashioned, which uses nocino, calvados, and maple syrup to create the overall impression of drinking an autumnal dessert.

Nocino is also produced outside of Italy, such as in New Zealand, Australia, and the United States. It is a traditional Italian liqueur made from green, unripe walnuts that is enjoyed as a digestif or mixed into cocktails. It has a nutty flavor that plays well with rich and cozy flavors like cherry, apple, cinnamon, and maple.