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Inhabitants:
2991
Altitude:
540
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There are two different ways of thinking with regard
to the origin of the village name. It possibly took
Its name from the "Magelli", the ancient
Ligurian people that settled In the area, but the
name could also come from the Latin word "massa"
(farm). This village had an Important historic role,
as In the area called Balsiglia the fights between
the Waldensians and the Piedmontese-French troops
took place, while In the area where the Ghinivert
mountain pastures are located some significant historical
events took place during the Liberation war. Nearby
the Lausun mountain pastures, you can appreciate
a rock engraved 10.000 years ago, which has been
called the “Pietra dell’alce” (Elk
stone), as It depicts elks and roe deer figures.
Not to forget: the route “La ruota e l’acqua”
(The wheel and the water), by the cereal mills,
the Waldensian museum In the Balsiglia area, the
excursions to the “Cascata del Pis” (Pis
Waterfalls) and the summer exhibitions at Campo
la Salza.
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Tron Gino
This studio manufactures mainly Inside and outside doors
and windows. Customized designs available. The tailor-made
balconies and balustrades are manufactured according to
the local traditional style. The studio manufactures also
Inside stairways. Water painting, manufacturing and direct
Installation, supplies for private customers and companies.
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 Waldensian
Soup
The Waldensian soup Is a traditional dish of the Waldensian
cuisine. In the ancient times It was a dish for special
events, festivities and celebrations, such as Christmas,
the Waldensian celebration day February 17th, or Easter.
Ingredients - For 6
people - Preparation time: 1 hour
• 6 hg breadstick (without fats)
• un litre meat broth
• cinnamon and nutmeg
• 2 hg parmesan or toma cheese
• 1 hg fresh butter
Preparation: melt half butter In
a saucepan, add the breadsticks broken In two/three pieces
and then the cheese and the spices. Pour the broth and
let cook on a low flame until the broth has been completely
absorbed. Grill In oven for 10 minutes. Add the parmesan
and the remaining molten butter.
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