Centerbe or Centerba (Italian for "one hundred herbs"), is a liqueur made by aromatic herbs commonly found on Mount Majella. It is a typical abruzzese liquor in central Italy and it's made on a base of 70% alcohol. The liqueur comes in two strengths: strong and mild. The strong centerba is widely used as digestif after-meals and has antiseptic properties. It was originally manufactured by Beniamino Toro in Tocco da Casauria in 1817.

It is usually made with 60 to 150 proof (30–75%) alcohol by volume, and can be made by placing orange leaves, basil, chamomile, rosemary, sage, juniper, cloves, cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle.

Enrico Toro is a fine-tuned blend of wild plants and herbs, well known in herbal medicine, and precious spices, handpicked by expert gatherers on the Morrone Mountain, the last region of the Majella Mountain. Carried in special sacks, the best herbs are dried in ambiances void of temperature leaps and wetness and after a measured dose, they steep in alcohol: dosage and time of infusion originate from the secret recipe and since 1817 it has been jealously guarded and passed to descendants. This is the best guarantee for the typical strong liqueur from the Abruzzi. Even its packaging in peculiar caned bottles shows, thanks to this speciality, the certainty for Centerba Toro to belong to products of authentic class and given genuineness.

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