A traditional dish from La Spezia. Typical of what we call “cucina povera”, i.e. peasant fare, mescciua is a soup made with pulses and grains: the ingredients are soaked in water, boiled separately, each for the needed time, and finally combined and seasoned with extra-virgin olive oil and peppercorns. In the La Spezia dialect, “mescciüa” means “mixture.”