See how LaMassa looks in winter when it is snow covered.

Pavlova La Massa


  • 4 large or 5 regular egg whites at room temperature – not straight out of fridge – there must be NO trace of yolk.
  • Tiniest pinch of salt
  • 225 grams of castor sugar – I often use regular and grind it down.
  • 2 level teaspoons of cornflour
  • 1 teaspoon of vinegar
  • 1 teaspoon of cold water.
  • Mascarpone / yoghurt / sugar mix or whipped cream
  • Fruit as appropriate – mixed berries are probably the nicest.


  • Pre-heat oven to 150 degrees centigrade.
  • Whip the egg whites until really stiff, add sugar 25% at a time beating in between.
  • Add cornflour, water and vinegar.
  • Mark a circle in pencil on a piece of baking parchment – I draw round a 23 centimetre plate.
  • Pile the egg mix into the centre and organise into a fairly regular cylinder – no need to be over fussy.
  • Put in oven for one hour.
  • Take out of oven and put the cylinder ‘upside down’ on a flat plate.
  • Leave it to cool, the centre will subside making a nest shape – the thing will crack but do not worry.
  • When cold let your imagination deal with the decoration.

Pears and Pecorino cheese     –    goat-cheese and figs  –  Parmisan or GranaPadano

Peposo is the signature stew of Impruneta, a town south of Florence renowned for its terracotta. Indeed, it was made by the tile-workers, who would slip a stew pot into the kiln as it slowly cooled after the firing, and simmer their dinner for hours.
As you might expect, the recipe goes a long way back — the Imprunetani began making terracotta centuries before Brunelleschi came looking for roof tiles for Florence’s Cathedral in the 1400s

Water mills within the valley

Stia, Fam Bucchi 0575-582680 • 338-1007610.

– MULINO GRIFONI (produttivo)
Pagliericcio, Castel San Niccolò Fam. Grifoni 0575-572873.

Castel Focognano, Fam. Bardelli 0575-597465 – 339-3231870

Raggiolo, Ortignano Raggiolo.
Fam. Giorgini 0575.514042 • 347-1111508.
Comune Ortignano Raggiolo 0575.539214.