The History of Recipes is a special category dedicated to uncovering the fascinating origins, cultural influences, and evolution of the most iconic Sicilian and Italian dishes. Every traditional recipe tells a story—of ancient civilizations, trade routes, and local customs—that has shaped the way we cook and eat today.
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: Macco di fave is more than a recipe. It’s a story of the earth, the seasons, and the people who knew how to live in balance with nature. At Three Farms Island,…
The thistle (Cynara cardunculus) is an extraordinary, ancient plant deeply rooted in Mediterranean gastronomic culture, particularly in Sicily. Belonging to the Asteraceae family, the thistle is closely related to the artichoke (Cynara scolymus): in fact, it is a botanical variant…
The Neapolitan casatiello is a rustic savory ring-shaped bread stuffed with cold cuts and cheeses. It is a traditional Neapolitan dish eaten mostly during Easter, often alongside its sweet counterpart, the pastiera. Its name comes from the Latin word “caseus” (dialect: “caso”), meaning cheese, highlighting…
The Timballo: A Culinary Journey Through History and Tradition Cooking, at its core, is a practical art—an ever-evolving blend of necessity, creativity, and tradition. Few dishes embody this principle as well as timballo, a masterpiece of Italian gastronomy that gained…
A Mediterranean Classic with Ancient Eastern Roots Eggplant Parmigiana isn’t just a beloved Italian dish — it belongs to a broader Mediterranean tradition of layered eggplant casseroles, all of which trace their deepest roots to Asia. The eggplant (Solanum melongena),…