Fresh Fava Beans Spaghetti
Spring in the Val di Noto countryside always begins with the same color — the soft green of fresh fava beans emerging from their pods. At Three Farms Island, an organic farm near Noto in Eastern Sicily, fava beans are…
Recipes
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.
Parmigiana recipe came from the ancient word for Eggplant. The Sicilian Version and the traditional way to make it.
A Mediterranean Classic with Ancient Eastern Roots Eggplant Parmigiana isn’t just a beloved Italian dish — it belongs to a broader Mediterranean tradition of layered eggplant casseroles, all of which trace their deepest roots to Asia. The eggplant (Solanum melongena),…
Green Gnocchi, an old recipe with a contemporary soul
To transform a regular meal into something really special, we suggest Green Gnocchi recipe. It’s tasty, healthy and only takes around an hour to make. Because of its simplicity and fun(!), we often make Green Gnocchi on days of celebration.…
Little Frittatas in Tomato Sauce
How to make something special with few ingredients A very popular sauce and very popular practice but an unknown way to present a frittata, it was a Sunday recipe in southeast Sicily. Thanks to my Mum who suggest this recipe…
Stuffed artichoke breadcrumbs
Here is the Sicilian Way to prepare an artichoke. This recipe is one of our favorites. The herbaceous artichoke taste, savory cheese, caramelized shallot flavors, and crispy breadcrumbs make this dish wonderfully balanced, simple, and delicious. Often the most simple…
Carobs flour fresh pasta
How to use carobs flour to make fresh pasta Today a lot of people are focused on fresh pasta. Looks like a beautiful revival, more people want to know more about this popular food. So famous at all but not…
Ricotta Cheese Gnocchi
Hundreds of kinds of gnocchi can be found in Italian history. The potato gnocchi may have become the most popular, but before the potato was imported from America, each region had its own special recipe. In Sicily, you can find a delicious ricotta one:…
Taralli home made, Rosa’s Recipe
Rosa is a friend of us from Puglia. Another chef use to visit our Farms in Sicily. Searching all the specific Traditional Regional Food of South of Italy is not so easy but so exciting at the same time. This…
Pumpkin Cacao Cake
INGRIDIENTS: 400gr pumpkin100gr flour100gr butter50gr cacao200gr sugar4 eggsbaking powder Very simple. Mix all the ingredients in a blender and then poor in a baking pan big enough. Bake it in the oven 180° for around 35min. Maybe before to bake…
Cauliflower, pasta and the traditional Sicilian way
Sicilian-Style Pasta with “Arriminati” Cauliflower On a culinary journey to Sicily with us as we explore the vibrant flavors of Sicilian cuisine through a traditional recipe that encapsulates the essence of the island’s culinary heritage. First cold, winter season, Christmas…