Our Company is part of the “Il Noceto” cooperative, an organization of walnuts producers, whose quality of walnuts meets the high standard of the “Noce d’Oro” italian quality mark.
We promptly harvest our walnuts at the time of their maturation in Autumn. They are then shelled and separated from their pulp before being cleaned exclusively with water.
Washing them like so allows us to maintain the characteristic amber color of the walnut while not altering the taste of the kernel.
We then dry up our walnuts in order to stabilize the unsaturated fats present in the kernel.
Specialists within the Noceto collective complete this process using predetermined cycles that gradually reduce the humidity, giving each walnut an inimitable fragrance.
The Noceto collective is an organization of walnut producers founded in 1993. To this day it extends throughout the Veneto and Friuli Venezia Giulia regions.
Its operations are centered around a modern walnut processing center, where each phase of production is subject to consistent rigorous controls.
The consumption of Noce d’Oro is recommended for the prevention of cardiovascular diseases, due to its high content of unsaturated fats (omega 3 e omega 6).