Ingredient-Centered Mediterranean Recipes from Sicily.
In our Farms recipes are never the starting point — ingredients are.
This is a growing collection of traditional Mediterranean and Sicilian recipes developed from an agricultural, ingredient-first perspective, in line with our manifesto. Italian cuisine cannot exist without ingredients, and any search for authenticity requires an active relationship with them.
Our approach comes from the Farm: the farm as a living ecosystem where cooking begins in the soil and follows seasons, harvests, and preservation. These recipes belong to the tradition of Cucina Povera — humble, essential dishes shaped by necessity, knowledge, and respect for raw materials.
All the recipes you find here are part of Sicilian and Italian rural food heritage. They are dishes you may taste at Three Farms Island, prepared with what we grow, but also recipes you can cook yourself — reconnecting with ingredients and rediscovering a simple, agricultural way of cooking.
This archive evolves continuously, just like a farm.
Spring in southeastern Sicily always begins with the same color. The soft green of fresh fava beans. Among the first ingredients to arrive with the new season, fava beans have always been part of rural cooking, not as something elaborate, but…
Cassatelle di Agira are one of Sicily’s most iconic traditional desserts — and they perfectly show what happens when a single recipe becomes deeply tied to a place. This is something you see often in Sicily, and more broadly in southern…
Pumpkin has a relatively recent history in Sicily and across southern Italy. While cucuzza, the traditional Sicilian squash, was already known in Roman times, pumpkins like these came from the Americas — yet, as with many good things, they adapted…
A Mediterranean Way of Living Has Something More to Say Today this dish is widely known as the Broth of St. Stephen’s Day, traditionally eaten on December 26th, the day after Christmas. Yet long before it became associated with a specific…
This recipe comes from the Palermo area and the west coast of Sicily, and it’s one of those dishes you don’t really learn just by reading—it’s something you learn by making it with someone. This is one of those recipes you’re unlikely to come…
Ingredients Cooking Instructions
We’ve been wanting to do this for years… and finally, this summer, we made it happen! For the very first time, we’ve preserved our caper leaves in brine – and we’re already obsessed. Honestly, we’re already thinking of making a lot more…
Sicily is not only the land of citrus and olives. Definitely not. Hidden among its volcanic hills and ancient terraces lies with stones and lime stone rocks an extraordinary pomological heritage: the antiche varietà di pere siciliane, or ancient Sicilian pear…
When a recipe is more than just a Dish: At Three Farms Island, recipes are a continuation of farm life — an expression of what the land provides at a given moment. While watching this episode of MAKKE – Peasant Food from Taste of…
From a Farm perspective Easter is not just a celebration — it is a seasonal passage, deeply connected to the land, memory, and shared meals. In the town of Aragona, in Sicily we found this recipe so special with special characteristic…