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.
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…
The Recipe: Parmigiana is a traditional dish, characteristic of Southern Italy. It is typically prepared in the summer as the main course. Many varieties exist, but the basic recipe calls for layering and baking three main ingredients: eggplant (aubergine), cheese,…