Like all nuts, the walnut has a high energy value and its fats, essentially polyunsaturated, are indicated to be useful in the prevention of cardiovascular pathologies and tumors and also to lower cholesterol levels. Highly valued, with an unmistakable taste, they are a true delicacy to be used in the preparation of sweets or combined with local cheeses.

In Valle d'Aosta, there has never been a high consumption of walnuts: they were essentially used to produce oil, a condiment which was used regularly in past centuries but which with time has been almost forgotten, both due to the large quantity of nuts needed to obtain even just a few liters of oil, and to the introduction of new tastes on the table. For some years, however, work has been carried out in the region to preserve its memory and to familiarize connoisseurs with its use once more.