The "Mesciua", typical dish from La Spezia, is considered a "meeting" between Liguria and Toscana cooking , it consists in a soup made of cereals and legumes like spelt, ceci, white beans, buckwheat) simply seasoned with oil and pepper. A popular soup, created with fantasy and in accordance to needs of sailors? wives, who used to go to the harbour quay to pick up whatever fell from the large sacks that were unloaded from the sailing ships. Every single grain of the cereal and legumes variety used to be washed and cooked; the ingredients coming from the gleaning could change from time to time, for both quantity and quality. The recipe version with beans was born in 1600 only.La Spezia by car Highway A12 Genoa ?Livorno or A15 Parma ?La Spezia, for both La Spezia exit.
Ospitality in this area:
Stages of other paths
