Garmugia, also referred to as gramugia, [1] is an Italian soup originally from 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]
See also
References
- ^ The Foods of Italy. p. 99.
- ^ a b c d e f g h i j Cucina Povera: Tuscan Peasant Cooking. p. 63.
- ^ a b c d e f A Culinary Traveller in Tuscany. pp. 77–78.
- ^ Guide to Italy. p. 207.
- ^ Halpern's guide to the essential restaurants of Italy. p. 72.
- ^ a b c Tuscan Cuisine. p. 19.
- ^ a b c Cucina Italiana. Ediz. Inglese. p. 48.
- ^ The Rough Guide to Tuscany & Umbria. p. 293.
Further reading
- 365 giorni di buona tavola (in Italian). pp. 270–271.
Garmugia, also referred to as gramugia, [1] is an Italian soup originally from 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]
See also
References
- ^ The Foods of Italy. p. 99.
- ^ a b c d e f g h i j Cucina Povera: Tuscan Peasant Cooking. p. 63.
- ^ a b c d e f A Culinary Traveller in Tuscany. pp. 77–78.
- ^ Guide to Italy. p. 207.
- ^ Halpern's guide to the essential restaurants of Italy. p. 72.
- ^ a b c Tuscan Cuisine. p. 19.
- ^ a b c Cucina Italiana. Ediz. Inglese. p. 48.
- ^ The Rough Guide to Tuscany & Umbria. p. 293.
Further reading
- 365 giorni di buona tavola (in Italian). pp. 270–271.