Tuscan-style spring vegetable soup: Tuscan spring soup satisfies with out being heavy
Soup season in Tuscany doesn’t finish as soon as spring begins, but it surely does imply the soups begin to take a distinct tone.
Garmugia, for instance, a specialty of the town of Lucca, bridges the seasons by marrying a hearty spine of pancetta, meat inventory, and floor beef or veal with freshly picked ...









