China Massagli (pronounced KEE-nah Mah-SAH-lee) is a unique Tuscan liquor that was first created in the nineteenth century by a one doctor Massagli, who was the owner of a pharmacy in Piazza San Michele in Lucca. Originally sold as a medicinal beverage during the Malaria epidemic of the 19th century in the city, it is now a local tipple that is a must-try for any foodie that has found a vacation rental in Lucca and is exploring the gastronomy of the city.
One of the main ingredients of the drink, from which it partially gets its name, is China Ginebona Officinalis. Also known as Jesuit's bark, the plant contains quinine, an ingredient used to fight fever and malaria, which is still sold in pharmacies to this day.
One of the main ingredients of the drink, from which it partially gets its name, is China Ginebona Officinalis. Also known as Jesuit's bark, the plant contains quinine, an ingredient used to fight fever and malaria, which is still sold in pharmacies to this day.
Now manufactured by a company that is headquartered across the street from the original pharmacy (located next door to the former location), it is a drink that can be readily found across the city and is proudly and prominently displayed in lots of local bars and restaurants. The recipe remains a secret and is currently known only by one person in the world, Dr Sartini, who is the current owner of the Farmacia Massagli.
A four month process is required to create the drink and, though we don't know the exact details of how it is made, it is produced by maceration of the bark of the China Ginebona Officinalis with aromatic herbs and spices. Devoid of colouring agents or preservatives, it maintains a delicate bouquet of a light herbal liquor, like a less alcoholic version of Chartreuse.
While it may not end up being quite to your taste, any serious foodies will give it a try during their time in the city in order to learn more about Lucca's unique gastronomic history and identity.
A four month process is required to create the drink and, though we don't know the exact details of how it is made, it is produced by maceration of the bark of the China Ginebona Officinalis with aromatic herbs and spices. Devoid of colouring agents or preservatives, it maintains a delicate bouquet of a light herbal liquor, like a less alcoholic version of Chartreuse.
While it may not end up being quite to your taste, any serious foodies will give it a try during their time in the city in order to learn more about Lucca's unique gastronomic history and identity.
