Preserving the Essence of Southern Italian Rustic Recipes: be great with the simplicity
If you want to know more about history of this dish, here the link of the Lasagna History, When basil is involved, Liguria Region came in mind, as usual for the Italian Regional kitchen culture, every region found in the…
Calgionetti di Ceci Abruzzesi, also known as Caggionetti, Caggntt’, Caciunitt, or Cavcinitt, are traditional Christmas treats from the Abruzzo region of Italy. These small, deep-fried pastries, shaped like ravioli, have a filling that varies across different areas of Abruzzo. The…
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…
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…
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…