Quince Jam or Paste Sicilian Version: how the quince get in to the other world Cotognata, or quince jam, is one of those desserts that belong to autumn — when the quince, a fruit now considered “ancient” (how curious that sounds), is…
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…
When we think of Sicilian traditional pastries, our minds often turn to granita, cannolo, and cassata. However, Sicilian pastry has a history that predates these well-known treats. It dates back to a time when sugar had not yet been introduced,…
Ingredients: 1 kg red peppers80 g of breadcrumbs2 tablespoons grated pecorino cheese1 tablespoon capers3 cloves of garlic100 ml wine1 teaspoon oreganoExtra virgin olive oilSalt and pepper Preparation: Wash the peppers, remove the stem and inner seeds, and cut them into…
Preserving the essence of Southern Italian rustic recipes for us means rediscovering and regenerating an agricultural perspective. This perspective embraces and absorbs new global tastes, searches for authenticity, and moves towards healthier and more respectful forms of cooking. In a…
Naples, Maccheroni and shoemaker Among the classic Italian dishes, “Maccheroni allo Scarpariello” stands out. Originating from the Campania region of Italy, it serves as a true testament to the simple yet exquisite nature of Italian cuisine. The origins of this…
A Culinary Journey into bread making Sicilian Tradition We named this article opposite trendy because… In the realm of culinary delights, Sicily is renowned for its unique creation known as “pane a pasta dura,” or hard crust bread. Here, in…
Lagenaria siceraria, commonly known as cucuzza or gagootz for Sicilians but also several names: Cucuzza, Cucuzza lunga, Zucchina lunga, Zucchina serpente, Zucchina da pergola, Zucchetta serpente, Zucca serpente, Zucca da pergolato, Zucca a bastone, Snake gourd, Snake melon, Snake squash, Serpent gourd, Bottle…