This recipe was included in an email newsletter I get for terracotta pots. The author writes: When working in Impruneta, our favorite restaurant is Da Padellina just down the road in Strada in Chianti. That's where most of our artisans eat these days. Alvaro, the proprietor, was kind enough to share his recipe for Peposo with us, and we'll share it with you. There are other variations that call for more pepper and/or more wine. But we find Alvaro's to be the best. Buon Appettito! I made this tonight, it is fantastic!! I used regular stew meat and a 28 oz can of diced San Marzano tomatoes. I served with garlic and parsley fettuccini.