Mesciua

Place the Dried chickpeas in a bowl and cover with cold water; do the same for the Dried cannellini beans in a separate bowl. Repeat this process for the Farro perlato and Grano tenero in two other separate bowls. Allow all four to soak overnight for at least 12 hours.

After soaking, drain and rinse the Dried chickpeas and Dried cannellini beans thoroughly. Place the Dried chickpeas in a pot with fresh cold water, bring to a boil, then reduce heat and simmer until tender, approximately 60-90 minutes. In a separate pot, cook the Dried cannellini beans similarly until tender, approximately 60-90 minutes. Drain both and set aside.

Drain and rinse the Farro perlato and Grano tenero. Cook the Farro perlato in a pot of lightly salted boiling water until al dente, about 30-40 minutes. In another separate pot, cook the Grano tenero until tender, about 45-60 minutes. Drain both and set aside.