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
editPrimary 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
editGarmugia 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
edit
References
edit- ^ The Foods of Italy. p. 99.
- ^ a b c d e f g h i j Johns, Pamela Sheldon (13 September 2011). Cucina Povera: Tuscan Peasant Cooking. Andrews McMeel. p. 63. ISBN 978-1-4494-0238-9.
- ^ a b c d e f Elon, Beth (24 March 2009). A Culinary Traveller in Tuscany. New York Review of Books. pp. 77–78. ISBN 978-1-892145-68-0.
- ^ Lindo, Giorgio; d'Amato, Federico U. (1990). Guide to Italy. L'Espresso (Gruppo Editoriale). p. 207. ISBN 978-88-85824-27-0.
- ^ Halpern, Daniel; Carter, Jeanne Wilmot (1990). Halpern's guide to the essential restaurants of Italy. Addison-Wesley. p. 72. ISBN 978-0-201-06247-2.
- ^ a b c Pedrittoni, Guido (18 December 2010). Tuscan Cuisine. Giunti Editore. p. 19. ISBN 978-88-440-3947-9.
- ^ a b c Piazzesi, Paolo (2007). Cucina Italiana. Ediz. Inglese. Casa Editrice Bonechi. p. 48. ISBN 978-88-476-2111-4.
- ^ Buckley, Jonathan; Ellingham, Mark; Jepson, Tim (30 August 2012). The Rough Guide to Tuscany & Umbria. Penguin. p. 293. ISBN 978-1-4093-5977-7.
Further reading
edit- Bigazzi, Beppe; Bigazzi, Giuseppina (11 February 2011). 365 giorni di buona tavola (in Italian). Giunti Editore. pp. 270–271. ISBN 978-88-09-76547-4.