A little history of this iconic Italian cake The Caprese cake, a beloved dessert hailing from Italy, carries a fascinating history that is as rich and layered as the cake itself. The story of the Caprese cake dates back to…
As the festive season approaches, the kitchens of Sicily begin to buzz with the preparation of traditional sweets, and among them stands the Cubbaita, a confection that is as much a treat for the palate as it is a subject…
There are online different way to do it. Mostly add sugar and lemon juice. Here we propose the basic and maybe oldest version, with just one ingredient 🙂 History The history of pomegranate molasses dates back to ancient times and…
Immerse yourself in the rich culinary traditions of Sicily in this case Eloro District with this authentic recipe for Salt cod and leeks (Baccalà con Porri), a classic dish from the south of Italy that perfectly embodies the essence of…
We like to keep traditions alive, and the first way to make this possible is to compare them with new trends and understand the differences. This is a recipe we made using quines from our Farms. In a departure from…
Quince Cheese or Paste Sicilian Version Cotognata” is a traditional Sicilian sweet jelly made from quince, a fruit native to Iran, Turkey, possibly Greece, and the Crimean peninsula. The recipe for cotognata was influenced by Spain and is also popular in…
You know at Three Farms Island, we’re dedicated to celebrating the culinary heritage of Sicily and south of Italy in general. This recipe finds its contamination with Spain due the Arabs with its invasion around 1.000 DC. With the sauce…
Where the lemons grow, have you heard of Helena Rosemary’s book? Well, here in Sicily, we can change the title to ‘Where lemons grow abundantly’ 🙂 You know how we are working on this recipe, maybe because you joined us…
So-called Mataruocco represents one of the Spanish culinary influences in Sicily. The word “matarocco” or “mataruocco” is of uncertain origin. The mataroccu, which in Sicily indicates a particular pesto typical of Marsala, or what people call Sicilian pesto, surely derives…