Garmugia, also referred to as gramugia,^[1] is an Italian soup originally from the town of Lucca, Tuscany.^[2][3] The soup's use in the cuisine of Lucca dates back to the 17th century.^[2][4] Garmugia has been described as "a hearty soup"^[5] that is "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]