There are not, of course, one hundred herbs in this very strong Abruzzese liqueur, but then nobody really knows what the commercially sold drink contains. The recipe is a very closely guarded secret, held by a kindly old man who runs the business in a tiny mountain village - I reckon when he goes, the secret might well go with him! His Centerbe is produced in an old family house which was built on the proceeds gained from selling Centerbe to sufferers of cholera whenever the south was hit by an epidemic.
It is strange to think that such a lovely house was built on money made from a drink that hardly anybody buys any more, and almost nobody outside Italy has even heard of - but what I want to know is, does it cure cholera?
Here is a very simple, home-made version.
Put all the herbs and flowers in a wide-necked bottle, add the spices, juniper berries, coffee, saffron and tea. Pour the alcohol over all these ingredients, cork tightly, shake the bottle vigorously and leave to infuse for between 10 days and 1 month. After this time is up, filter the liquid into a large bowl. Boil
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