Garmugia, Marmugia..such tongue-twisting names! Hard to pronounce even for Italians, the origin of this Tuscan food is still unknown but the word “garmugia” is thought to derive from “germoglio“, that is “sprout”.
Paolo Petroni, expert of Tuscan food specialties, describes this dish as a soup that should be made only in spring, given the ingredients. In fact, the veggies used in this soup, which must be fresh to exalt the flavors, are peas, broad beans, baby onions, artichokes and asparagus tips.
Unlike most typical Tuscan soups, Garmugia is not vegetarian as the veggies are cooked with meat, specifically with bacon and veal pulp (minced or in small chunks). Therefore, if you’re looking for a lighter soup and you happen to be in Lucca, take “Marmugia”. This is a similar version of Garmugia, dating back to the 13th-century, made without meat. Ideal for all tastes!