NOCIOLE – Hazelnuts or filberts. Along with almonds, these are one of the most commonly used nuts in Italian desserts and baking.

NOCI – Walnuts. Grown throughout central and southern Italy they are usually eaten straight from the shell as a dessert. As well as a popular ingredient in desserts, they are also ground and chopped and used in a delicious sauce for pasta.

NOCINO – Bittersweet liqueur made with green walnuts in their husks.

NUTELLA – A thick smooth paste made from chocolate and hazelnuts. Can be spread on plain cookies, bread, or toast.