Not all traditional products originate in smoky kitchens or exclusive laboratories.
Massagli cinchona was created in a pharmacy. To be precise, in the Massagli pharmacy in Piazza San Michele, right in the heart of Lucca, surrounded by cobblestones and historic architecture.
"Antimalarial, Febrifuge and Invigorating Tonic"
was written on the bottles prepared by Dr Pasquale Massagli in the mid-19th century using a patient process that could take four to five months.
It was prepared by macerating the root of Ginebona Officinalis with other herbs and roots, including gentian, cinnamon, nutmeg and cloves, and used as an alternative to quinine to treat malaria.
The maceration in pure alcohol and decalcified water is left to rest for a long period, taking care to emulsify it every day to create a perfect balance. After initial filtering, the liquid is transferred to another container with more water and alcohol, together with a quantity of sugar proportional to the desired quantity of finished product.
The mixture is left to rest for at least one day, then filtered a second time to achieve the desired consistency and density.
Once it had fulfilled its duty, treating thousands of people and saving many lives, Massagli's Elixir of China, a dark but clear Calisaja with a bitter taste, a thick consistency and an unmistakable aroma, became the favourite digestif of the people of Lucca. In 1901, it began to be marketed and produced outside the pharmacy.
In keeping with tradition, it is still served in the historic pharmacy in Piazza San Michele, on the old counter in pretty coloured glasses with gold-rimmed edges. It is served on request, as it is listed in the Official Pharmacopoeia for its therapeutic and health properties.
Due to its therapeutic and health-promoting properties, this elixir is listed in the official Pharmacopoeia.
From the catalogue of Traditional Agri-Food Products (PAT) (Italian foods whose processing, preservation and ageing methods have been established over time, practised uniformly and according to traditional rules for a period of not less than 25 years. Recognised by the Ministry of Agriculture (MASAF) as De.C.O., the step was short and natural.
The preparation involves a long maceration of Chinona Officinalis bark, which comes directly from the Amazon, to which aromatic herbs and roots are added without the use of colourings or preservatives.
Today, China Massagli is served in many establishments, either shaken or served with ice as an ingredient in long drinks or as a digestif.