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 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…
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…
Sicilians are famously passionate about ricotta.It’s the softest and most delicate dairy product in our tradition, and yet—strictly speaking—it isn’t even a cheese. Ricotta has no aging process. Its name comes from ri-cotta, meaning “cooked twice”, because it is made from the whey…
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 quinces from our Farms adding a bit more…
Quince Jam or Paste Sicilian Version: how the quince get in to the other world Cotognata, or quince jam, is one of those desserts that belong to autumn — when the quince, a fruit now considered “ancient” (how curious that sounds), is…