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![Garmugia: A 17th-Century Spring Soup from Lucca Still Worth Making in March]()
March 14 2026 – Mattia Borrani
Garmugia: The 17th-Century Tuscan Spring Soup Most Cooks Have Never Heard Of
March in Lucca. The artichokes show up first, tight-headed and still cold from the ground. Then the fava beans, the peas, the first asparagus spears. For a few weeks, the market stalls in this corner of Tuscany transform into something extraordinary, and for four hundred years, cooks here have known exactly what to do with all of it. They make...
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