Among Italian liqueurs we can find Nocino that is obtained from walnut husks placed in infusion. It is a distillation procedure customary of many European countries that gives a drink with an intense walnut flavour, but which in Italy has a much more remote tradition.

From the ancient Romans we have learnt that the British population of the Picts used to drink a liqueur made of walnuts, whereas, in relatively more recent times, it appears that in France a walnut liqueur, called Ratafià, was also prepared. France in fact is meant to be, the place of origin of this specialty, which then spread to Italy through Liguria and then Emilia Romagna.