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.
Instructions: Serving Suggestions: At Three Farms Island, we recommend filling your Lentil Crepes with various fresh, seasonal ingredients. Try sautéed vegetables like spinach, mushrooms, and bell peppers, tomatoes and garlic. Enjoy
Pesto alla Trapanese is a classic Sicilian dish that originated in the western part of the island, particularly in the city of Trapani. The recipe is a testament to the cultural exchange that took place between the Genoese sailors and…
According With Our Manifesto, this dish belongs fully to Sicilian culinary tradition—a tradition made not only of iconic recipes, but of everyday wisdom, seasonality, and respect for ingredients. In Sicily, polpette are not just about meat. Very often, especially in rural and coastal…
This kind of wild mint grows spontaneously in our farm and all the area not cultivated. We always happen to be surprised by its scent, so pungent, so intense, because as usual it grows wild here and it’s very intense.…
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…
Nestled in the heart of Italy, the Abruzzo region boasts a rich culinary heritage, with Timballo alla Teramana standing out as a testament to its gastronomic traditions. This exquisite dish, reminiscent of lasagna, replaces traditional pasta sheets with delicate scrippelle—thin,…
The Sartù di riso is one of the most iconic and theatrical dishes of Neapolitan cuisine, born at the crossroads of popular tradition and aristocratic refinement. Its origins date back to the late 18th century, during the Bourbon period, when French chefs—known…
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…
History and Origin of Pitta nchiusa or Mpigliata If you’re looking for a delicious and authentic Calabrian dessert, look no further than pitta ‘nchiusa. This traditional sweet pie is made with a flaky pastry crust and a filling of dried…
Aglio Olio e Peperoncino is more than just a dish; it’s a quintessential representation of the Italian lifestyle—a lifestyle defined by its ingredients’ quality. But the point is: Is it possible to create an authentic Aglio Olio e Peperoncino without…