Three Farms Island

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/
—

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.

15/04/2026

Homemade lemon tagliolini, made together today with our guests during our cooking class. 🍋✨

Fresh pasta, hand-cut with care, simple ingredients, and the bright scent of Sicily coming to life in every dish.

For us, cooking is always about sharing gestures, stories, and ingredients around the table.

21/03/2026

Grafting olive trees is one of the most important practices we carry out on the farm.
In this video, you can see the process step by step.
We are working on wild olive trees, using a method called crown grafting.
There are different types of grafting, depending on the tree and its structure.
This is the one we use when the conditions of the tree allow the bark to open naturally.
The process requires precision.
The trunk is cut, the bark is opened, and the scions are inserted carefully between wood and bark.
Everything is then sealed and left to respond over time.
Nothing happens immediately.
—
If you’d like to explore more about our work and visit the farm:
👉 https://www.threefarmsisland.com/visit-our-farm/

15/03/2026

https://www.threefarmsisland.com/when-authenticity-becomes-a-public-conversation/