Three Farms Island

05/09/2026

Sometimes, just a few drops of carob syrup blended with vinegar. Olive oil and just a pinch of salt.

The recipe comes later and maybe it’s made by just the time to spend together.
It’s just what the land gives us, in its season: green beans and tomatoes 🍅 ripe proper, just suffering a bit to taste more intense.

This is the idea behind much of the way we cook at Three Farms Island — and also behind the stories we share about food, landscape and rural Sicily.

You can read more through the link in our bio, including our Substack and the article Ingredients Before Recipes.

From the land, before the recipe.

30/07/2026

From our last online cooking class: Parmigiana, cooked together from different kitchens.
This Saturday we’ll meet online once more — this time for Biancomangiare with almond milk and coffee, inspired by a version we both remember from our grandmothers.
And this will be our final online cooking class for now.
Saturday, August 1
6:30 PM Rome Time
12:30 PM Eastern Time
11:30 AM Central Time
10:30 AM Mountain Time
9:30 AM Pacific Time
The class is completely free.
Would you like to cook with us?
Send us YES by email and we’ll send you the Zoom link.
From our kitchen in Sicily to yours.

10/07/2026

Good bread.
A ripe tomato.
Fresh cheese.
Dry oregano.
Fresh extra virgin olive oil.

the shade of an olive tree.

Summer days call for a good breakfast.

12/06/2026

June in southeastern Sicily.

The oregano is drying in the sun.

Waiting for figs,

The first tomatoes are beginning to ripen. They like the real sun.

Carob trees are heavy with fruit. We use to say they are in llove.

Pears are growing slowly.

Olive trees are preparing for another season. Sounds like a good one.

Most of what we do starts here — long before recipes, long before the table.

This is the time of year when the landscape begins to reveal what it has been preparing for months. And here we are 😀

04/05/2026

This is not a restaurant.
It’s a farm in Eastern Sicily where we cook together using what grows around us.
A different way to experience food.

04/05/2026

https://threefarmsisland.substack.com/p/the-soil-that-remembers-fire

01/05/2026

This is not a cooking class.
We cook together, around a table, starting from what the land gives us.
No fixed recipes. Just time, ingredients, and people.
If you’re traveling in Sicily, you can join us here:
👉 https://www.threefarmsisland.com/visit-our-farm/
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29/04/2026

Wild chicory on fresh ricotta.

Right now, this is what the land gives.

We forage it, cook it simply, and serve it the way it has always been done here — without changing anything.

This is the kind of dish we share during our farm-to-table experiences.
Not designed. Just seasonal.

If you want to experience it with us:
👉 https://www.threefarmsisland.com/visit-our-farm/

—

23/04/2026

Fava beans are back. 🌱
Before recipes, there is always a moment like this.
Fresh fava beans, picked in the morning,
cooked slowly with olive oil, onion and time.
This is how many Sicilian dishes begin.
Not from a recipe, but from what the land offers.

18/04/2026

Fava beans are back. 🌿
Every spring, one of the first things that comes back to our table is this — fresh fava beans, slowly stewed with onion, olive oil, and a few mint leaves from the garden. Served on toasted bread, straight from the farm kitchen.
Simple, seasonal, and entirely from this land.
Full recipe on the website → https://www.threefarmsisland.com/sicilian-stewed-fava-beans-a-simple-spring-recipe-from-the-countryside/

Discover a traditional Sicilian stewed fava beans recipe, a simple spring dish inspired by the countryside and the seasonal rhythm of the land.