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.
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…
When we think of pesto, most of us immediately think of basil. Basil, pine nuts, garlic, cheese and olive oil: pesto alla Genovese has become so famous around the world that pesto and basil are often treated as if they…
“Vota Vota” the meaning in the action Maybe the expression Calzone is not correct for this kind of pizza, my Neapolitan friends will forgive me for this. Calzone is the famous Neapolitan pizza style where you turn a regular flat pizza,…
The thistle (Cynara cardunculus) is an extraordinary, ancient plant deeply rooted in Mediterranean gastronomic culture, particularly in Sicily. Belonging to the Asteraceae family, the thistle is closely related to the artichoke (Cynara scolymus): in fact, it is a botanical variant…
Ingredients 4 eggs 2 cloves of garlic 1 Tbsp tomato paste 1 bundle of asparagus 2Tbsp Extra Virgin Olive Oil Salt to taste Directions Clean the asparagus, then remove the rough ends—keeping the tender part of the asparagus; and slice…
Limoncello or Lemoncello is one of the most iconic digestives of Italy. This sweet, lemony liquor has been a crowd-pleaser for hundreds of years, so much so, that you can find it all around the world now. Here we teach you how…
In this part of southeastern Sicily, almond trees have always been part of the landscape. In the Val di Noto countryside they grow naturally in dry stone soils, shaped by light, wind, and long summers. In the past century alone,…