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.
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…
Naples, Maccheroni and shoemaker Among the classic Italian dishes, “Maccheroni allo Scarpariello” stands out. Originating from the Campania region of Italy, it serves as a true testament to the simple yet exquisite nature of Italian cuisine. The origins of this…
Lagenaria siceraria, commonly known as cucuzza or gagootz for Sicilians but also several names: Cucuzza, Cucuzza lunga, Zucchina lunga, Zucchina serpente, Zucchina da pergola, Zucchetta serpente, Zucca serpente, Zucca da pergolato, Zucca a bastone, Snake gourd, Snake melon, Snake squash, Serpent gourd, Bottle…
Simplicity plus the culinary heritage of Rome, rich and diverse, are the roots of this recipe. Nothing more simple and just because of that perfect in line with our style. The Fusion of Roman-Jewish Cuisine stands out as a unique…
To make an almond granita you need almonds, yes, almonds 🙂 better if they are good and fresh. And the first thing to do is to get the base i.e. the almond milk, This is a very simple recipe, a…
Easter is a special time of year, and in many cultures, it is celebrated with a variety of traditional foods. The whole Egg is the main ingredient A powerful symbol of new life, growth, and renewal. Whether used in Christian…
We love it when recipe titles are able to condense the sense of humor of a culture, especially a poor culture like many in the past, where providing food was the main activity for all people. The Poorest Roots of…
Pasta con le sarde, or pasta with sardines, is a traditional Sicilian dish that has a rich history dating back to the Middle Ages. If you visit the island asking to locals about this recipe a sort of mystical aura…