Mes-ciüa means "mixture" ("mescolanza" or "mistura" in Italian) since once this dish re-used different leftovers of cereals and legumes.
To serve 4:
200 g. (7 oz.) spelt
200 g. (7 oz) dried chickpeas
200 g. (7 oz) dried beans (Cannellini)
2 cloves of garlic
salt
extra virgin olive oil
black pepper
optional: Wakame seaweed
Set the spelt, the chick peas and the beans to soak separately in abundant water for at least 12 hours.(if you have some Wakame seaweed, put a small piece in each of the three pots).
The next day drain them, rinse and put the spelt in a pot (big enough for all three ingredients) with abundant water to cover and the garlic. When the water boils, cover the pot.
When the spelt is half cooked, add the chickpeas and the beans.
Uncover and boil gently until they're tender and the water is almost all absorbed.
Season with salt.
Serve with extra virgin olive oil and freshly ground black pepper.
Suggested wine: Vermentino della Riviera di Levante(white, served at 12°C / 54° F)