The Heritage of Doragrossa
Turin boasts an illustrious liquor tradition dating back at least to the Middle Ages.
The recipes developed and perfected over the centuries find new life in Doragrossa products.
Between Magic and Science
Mid-16th century Turin already boasted a certain prominence in the study of alchemy. It was a meeting place where magic and scientific research came together, frequented by illustrious figures of the time, including Kings and the famous Nostradamus and Paracelsus.
XVI century
Herbs and spices from around the world
The lively trade associated with the life of the royal court from the 17th century onwards helped to supplement the already abundant supply of local ingredients (the vineyards, particularly of Moscato, stretched as far as the eye could see, all over the region) with refined exotic spices, which arrived in the city from the nearby port of Genoa via the Mediterranean Sea. This allowed court cooks, alchemists, pharmacists, liqueur-makers and distillers to learn and make the best use of them in the preparation of their 'masterpieces'.
XVII century
Turin, capital of liqueur
The transfer of the capital from Chambery to Turin at the behest of King Emanuele Filiberto of Savoy encouraged the settlement of apothecaries, confectioners and distillers in the district of Sant'Espedito, frequented by tradesmen who passed through the Segusina gate to trade in the city, paying the duty (tax on the movement of goods).
1563
Doragrossa District
With the name ‘Dora Grossa’ the people call the ancient road dedicated to Saint Expeditus, patron saint of merchants, (the ancient roman decumanus maximus of Augusta Taurinorum) which in this period became became the hub of Turin’s liqueur-making art, with the highest concentration of producers, merchants and distributors of alcohol and spirits in all of Europe.
1573
Duty Exemption
King Carlo Emanuele of Savoy issued an edict exempting liqueurs and spirits production activity from taxation, providing a great incentive for master distillers to set up in the area and boosting trade. A shining historical example of how simplification and de-taxation can greatly enhance business activities.
1583
The fine Ros Solis Torinese
Turin’s production excellence is confirmed by a French text, Massialot’s “Nouvelle instruction pour les confitures et les liqueurs,” which devotes a paragraph to Ros Solis (sun dew) or “Rosolio de Turin”.
1712
Turin's Master Distillers
The primacy of the people of Turin in this field was reaffirmed with the foundation in the city of the prestigious “Università degli Aquavitai e Confetturieri”, which awarded the title of ‘Master Distiller’ to the best students. Its birth was preceded by the publication of the ‘Farmacopea Taurinensis’ manual.
1739
Vermouth Hour
At the turn of the new century, Turin recorded the presence of no less than 30 liqueur-makers, 42 distillers and 21 wine producers, not to mention a large number of cafés, wine bars and taverns, despite only 70,000 inhabitants. For all social classes, from the court aristocracy, diplomats and military men to the middle classes, there were always plenty of opportunities to sip on the exquisite vermouths and liqueurs.
The “Vermouth hour” became the precise moment in the day, about an hour before dinner, when the inhabitants of Turin and foreigners alike used to enjoy vermouth accompanied by small plates of local gastronomic specialities.