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.
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…
The Birthplace of Pasta: Trabia’s Historical Significance The town of Trabia, nestled in the Palermo region of Sicily, holds a distinguished place in the history of pasta. Historical records confirm that pasta was being produced and exported from Trabia as…
The Sicilian “Sugo Finto” with potatoes is a traditional sauce that mimics the richness of a meat ragù but without the meat, using potatoes and other vegetables for substance and flavor. This dish is a testament to the ingenuity of…
This recipe is part of our Ingredients First approach: simple preparations that highlight seasonal vegetables and the role of extra virgin olive oil in Mediterranean cooking. A humble winter dish that connects cultivated greens with their wild ancestors. Winter in Sicily is…
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…