Garmugia

Garmugia, also referred to as gramugia,[1] is a soup in Italian cuisine that originated in Lucca, Tuscany, central Italy.[2][3] The soup's use in the cuisine of Lucca dates back to the 17th century.[2][4] Garmugia has been described as being "a hearty soup"[5] and one that's "unknown outside of the province"[2] in Italy.

Ingredients

Primary ingredients include chicken or vegetable stock or broth, asparagus, artichoke hearts, fava beans, peas, onion and meats, such as pancetta and veal.[2][3] Carrot, celery and beet leaves may also be used.[2][6] The pancetta and veal may be used in relatively small portions, to add flavor to the soup.[2] Some versions may be prepared using lean ground beef,[3][6] beefsteak[7] or sausage,[8] and some may include cheese such as Parmesan or Pecorino.[7] Seasonings may include salt and pepper.[2] It may be served poured atop toasted bread[2][3] or croutons.[7]

Preparation

Garmugia may be prepared seasonally, when its primary vegetable ingredients are harvested in the spring.[2] The soup may be cooked in an earthenware vessel.[3] Total cooking times can vary between approximately 30 minutes[2][3] to over 2 hours.[6]

See also

• List of Italian soups
• List of soups

References

1. The Foods of Italy. p. 99.
2. Cucina Povera: Tuscan Peasant Cooking. p. 63.
3. A Culinary Traveller in Tuscany. pp. 77–78.
4. Guide to Italy. p. 207.
5. Halpern's guide to the essential restaurants of Italy. p. 72.
6. Tuscan Cuisine. p. 19.
7. Cucina Italiana. Ediz. Inglese. p. 48.
8. The Rough Guide to Tuscany & Umbria. p. 293.

Further reading

• 365 giorni di buona tavola (in Italian). pp. 270–271.