Pure
alchemy
made
in Langhe
Perfect balance between taste, wellness and nature
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THE ORIGINAL – CL 100
Toccasana by
Teodoro Negro
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THE ORIGINAL – CL 50
Toccasana by
Teodoro Negro
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THE AGED
Riserva del Fondatore “Nurin”
The Riserva del Fondatore was born from the historic recipe of Teodoro Negro's Toccasana and is dedicated to its creator, the herbalist Teodoro Negro, known as "Nurin". Soft and elegant liqueur, with a splendid coppery color from a great distillate, obtained thanks to the aging of at least 30 months in oak barrels. The perfect balance of aromas and the full softness of the pleasantly bitter finish make it a truly exceptional liqueur.
Herbs
Langhe.
A unique territory.
An endless sequence of hills and valleys is the substance and shape of this special region, Langhe, the native land of Toccasana and its creator, Teodoro Negro. The Tanaro River, the Ligurian Apennine range and the Bormida River delimit this land of unrivalled beauty, cherished by Beppe Fenoglio and Cesare Pavese, graced with ancient towers, enchanted castles and vineyards that extend as far as the eye can see.
A land to be tasted
Not just breathtaking landscapes: Langhe area is a land of great culinary traditions and great wines, such as Barolo, Barbaresco, Moscato and Dolcetto. This is where Toccasana, “Langhe liqueur”, was born, between the provinces of Asti and Cuneo and the city of Alba. This is the land where a large majority of the 37 dried herbs that make it unique are found: some of them cultivated, including sage, mint, chamomile and lemon balm; some of them wild, such as white horehound, a typical herb of hilly areas; berries and roots, such as gentian and rhubarb. Come and discover the history of Toccasana and visit the Wine Museum created by Toso S.p.a. in Cossano Belbo: you will be amazed!
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1910
Teodoro Negro
The father of Toccasana
The story of Teodoro Negro’s Toccasana has deep historical roots in the Asti area, where herbal knowledge and domestic pharmacopoeia have always been widespread. Teodoro Negro was born two months premature and the seventh of 12 children, on 22 February 1910, in Cessole (AT). According to popular tradition, babies born during the 7th month of pregnancy are endowed with extraordinary sensitivity and Teodoro was no exception: his uncommon empathy enabled him to establish a deep connection with people and identify their problems at a glance.
1910 -
1970
Toccasana
The birth
Fond of herbs, he began to study them, collecting them and compiling detailed catalogues, until he opened an herbalist shop of his own. With the aim to learn more about the healing properties of herbs, he began training at the monastery of the Priarist Fathers in Carcare, and then continued his studies at the University of Pavia, where he obtained his herbalist diploma in 1940. Back home, he started developing the blend that would eventually lead him to produce Toccasana in 1970.
1970 -
Today
Toccasana
Pure alchemy made in Langhe
Thanks to the goodness of the blend and the fame of Teodoro, the bottle was a great success. Today, the product has lost its healing implications, becoming an excellent after meal, drunk neat, and an aperitif, with the addition of soda and other liquors or vermouths.
Today
Toccatinez
Mix & strain technique.
Cool the glassware and the mixing-glass. In the mixing-glass, pour the ingredients of the recipe on crystal clear ice. Stir for a few seconds, until the cooling of the liquid, and pour into a cocktail glass. Garnish with orange zest.
Teodorama
Shake & strain technique.
Cool the glassware and the steel of the shaker. Pour all the ingredients into the glass of the shaker. Close and shake for a few – 8 to 10 – seconds. Pour into a short tumbler with new ice. Garnish with orange zest and an olive.
The recipe
In only 21% of alcohol by volume, Toccasana encloses all the flavours and scents of the herbs from which it is obtained.
Traditional herbal liquor, in only 21% of alcohol by volume, Teodoro Negro’s Toccasana encloses all the flavours and scents of the herbs from which it is obtained. The infusion comes from the cold maceration of 37 herbs, flowers, berries and roots, both wild and cultivated, with important digestive properties.
