Literally translated as ‘one hundred herbs’, this eye-wateringly strong liqueur (70% ABV) is created by the maceration and slow infusion of wild herbs in a traditional kettle still. Used for centuries as a home-made curative – its high alcohol content even enabled it to be applied to cuts and wounds as an antiseptic – the distinctive green spirit was also commonly taken by shepherds and pilgrims passing through the mountains to ward off the cold. It was not until 1817, however, that Beniamino Toro first concocted a commercial variant. It soon became established as an Abruzzese speciality, reportedly enjoying great popularity during the Naples cholera epidemic of 1884.

Today, sheep, prayer and infectious diseases are no longer compulsory to experience the unique, dry, pungent taste of Centerba Toro. Enjoy in small sips, savouring the warmth as it evaporates off the tongue, or add to coffee for the perfect caffè corretto. The spirit is also found in recipes for cocktails, cakes – and even pizza.