In the heart of Southern Italy or better say from the bottom, in Noto Area – Sicily Southeast , an invitation to immerse yourself in the region’s rich culinary heritage, not through the pages of a cookbook, but through the hands-on, soil-to-plate journey of a farm-based cooking class. At Three Farms Island, we believe that to truly understand the essence of Southern Italy’s cuisine, one must start where every chef and home cook begins: with the ingredients. The Ingredients: Fresh from an Organic Farm Our cooking classes are not just about following recipes; they’re about discovering the soul o ..read more

a workshop on food, the traditional Sicilian way Experience a 3 days with us enjoying the farm, cooking, and celebrating good food together. This is not your conventional cooking class or course; let’s take it to the next level. Come to Sicily and visit our multi-generational farms, where domestic, sustainable, traditional agriculture gives us the opportunity to taste the season directly. This is not an intensive agriculture farm, but a living place that provides us with ingredients. If you have an idea to know more about Sicily and the culinary heritage of the south of Italy, we invite you to ..read more

The Roots of Pasta: the Trabia port, Palermo area, Sicily The town of Trabia in Sicily holds a significant place in the history of pasta. Historical documents mention Trabia as the birthplace of pasta, with its local production and exportation dating back to ancient times. In 1154, the Arab geographer Al Idrisi, while traveling around Sicily on behalf of the Norman King Roger II, described the existence of Trabia and its local pasta production. He noted that Trabia was an enchanting place abounding in streams that drove numerous mills, where substantial quantities of pasta were made and export ..read more

Experience the Sicilian Coolinary tradition from the fresher. Begin your day at Three Farms Island with a serene walk through our lush gardens and orchards. As you wander through rows of fresh produce, you’ll gain insight into the sustainable, regenerative, and traditional farming practices at our philosophy’s core. Our farm is a testament to the rich agricultural heritage of Sicily, and we’re eager to share this connection with you. Indulge in a spread of authentic fresh food, from hand-picked vegetables to artisanal cheeses, from our farm or local producers. Savor the flavors of Sicily with ..read more

From Ancient Rome to Present Day Lasagna, a beloved dish worldwide, has a rich and fascinating history that dates back to ancient times. Its evolution over the centuries has resulted in a variety of delicious variations that continue to delight food lovers today. Ancient Origins The origins of lasagna can be traced back to Ancient Greece and Magna Grecia where a dish called “laganon” was made. Laganon was the first form of pasta, consisting of flat sheets of pasta dough cut into thin strips.  The term “lasanum,” or used in Roman times, referred to a container or pot in which the dish was ..read more

When we think of Sicilian traditional pastries, our minds often turn to granita, cannolo, and cassata. However, Sicilian pastry has a history that predates these well-known treats. It dates back to a time when sugar had not yet been introduced, and one of the most famous desserts on the island was Mostata, a rare and distinctive delicacy that tantalizes the taste buds with its exceptionally simple, sweet, and aromatic profile. What is Sicilian Mostata? Mostata, or Mosto Cotto, is a traditional pudding made from freshly crushed grape juice. It’s more than just a dessert; it’s a unique creation ..read more

A Culinary Journey into bread making Sicilian Tradition We named this article opposite trendy because… In the realm of culinary delights, Sicily is renowned for its unique creation known as “pane a pasta dura,” or hard crust bread. Here, in our location within the province of Siracusa, specifically the Noto area and the hills of the Hyblaean Mountains, which have a rich history of honey production, traditional bread is distinct from the soft, airy loaves you might find elsewhere. Instead, it is hard and dense, designed to withstand the scorching temperatures that can dry out bread in just two ..read more

The cuisine is an exquisite reflection of culture, and two dishes that embody the essence of their respective regions are French Ratatouille and Sicilian Caponata. 2 delicious dishes, 2 different cultural approches to same ingriedients. Rich history and cultural significance. In this article, we delve into the stories behind Ratatouille and Caponata, highlighting their similarities and differences, as well as providing their respective ingredient lists. Ratatouille – A French Delight: Ratatouille, pronounced “rat-uh-too-ee,” originated in the French region of Provence, known for its vibrant p ..read more

Renowned for their succulent taste and versatility, what a beautiful gift it is to have some freshly squeezed orange juice when the temperature rises! The Origin Story: Valencia and Sevilla are Spanish names that share a common history with Sicily through the Arabian invasion. This period marked one of the most important Food Revolutions in Europe, introducing significant progress and new culinary elements. From the East, they brought numerous citrus varieties and the techniques for proper cultivation, particularly emphasizing efficient water irrigation. In Sicily, we still have names related ..read more

Olive trees are wind-pollinated. This means a lot, the first is that the tiny flowers, which appear in late spring or early summer, are pollinated by the wind carrying pollen from one tree to another.  Because of this, it’s important where olive trees are planted, must be in an area with good air flow but not so much. Also important are spaced far enough apart to allow the wind to carry the pollen effectively. This was the way and according with traditional farming this is still the best.  In addition to good air flow, there are a number of other factors that can impact the pollina ..read more