Sorrento Walnut Cream

The walnut cream by Grimaldi is made with the "Sorrento" cultivar, a variety originating from the Sorrento peninsula and now grown in many areas of Campania. The two most common ecotypes are medium-sized and oval-shaped: one with an elongated, regular shell, slightly pointed at the tip and rounded at the base; the other rounder and smaller. In both cases, the shells are light in colour, only slightly wrinkled and thin. The kernel is cream-white in colour, not very oily, hearty, tender and crunchy. Grimaldi produces its walnuts without the use of fungicides, herbicides or synthetic additives. The soils are fertilised with organic matter and irrigated with uncontaminated spring water; they are also fitted with nets that ensure the absolute integrity of the fruit, preventing contact with the ground. Drying takes place in the sun on metal racks that guarantee adequate ventilation. Finally, the product is hand-packaged without the use of additives or preservatives. The "Sorrento" walnut cream is an excellent source of protein and dietary fibre. Walnuts contain polyunsaturated fatty acids of the Omega 3 group: 100 g of walnuts contain as much as 9.2 g of Omega 3 fatty acids, so a small handful of walnuts covers the daily requirement of these fats, which are essential for the proper functioning of our body. They also contain a number of antioxidants, including alpha-linolenic acid. This, in particular, is a "good" fatty acid with proven anti-arteriosclerosis properties, as it lowers cholesterol and improves the function and elasticity of blood vessels. They are also rich in plant sterols, important for reducing cholesterol and thus promoting blood circulation. Finally, they are also an excellent source of folic acid, niacin and vitamins E and B6, as well as minerals such as magnesium, copper, zinc, selenium, phosphorus and potassium. Therefore, if included regularly in the diet, they help reduce the risk of cardiovascular disease, stroke, diabetes, depression, obesity and cancer.