Garmugia

01 / ABOUT THE DISH

About the dish

This delicious Tuscan soup hails from the 16th-century Lucca. It is traditionally made with a variety of fresh spring vegetables such as broad beans, fava beans, asparagus, spring onions, and artichokes. Though it is nourishing enough as it is, garmugia—also called gramugia —is often prepared with the addition of ground veal and pancetta (Italian bacon), which imparts a rich flavor and transforms it into a truly hearty meal. Garmugia is best enjoyed with a slice of toasted country-style bread.