Cooking Italian with Joe

09/05/2026

❤️🇮🇹 Join me, Joe Borio, for today's recipe! Puglia, Italy’s Favorite Appetizer! We’re here at the villa in Vico del Gargano, Puglia, Italy…
A beautiful day, guests around the table, and one of my absolute favorite appetizers coming to life. Sweet meets savory in the most perfect Italian way — fresh from the earth, the farm, and the garden. Always served with a bottle of chilled Prosecco at 34°. Get ready for a family-style plate that starts every gathering right.

Recipe:
• 12 clean, fresh figs
• About 8 oz thinly sliced high-quality prosciutto
• ½ cantaloupe 🍈
• A handful of dark table grapes 🍇

Clean figs, cut them in half, and trim any imperfections. Cube the cantaloupe into bite-size pieces. Arrange everything beautifully on a serving tray. Tuck the prosciutto slices randomly between the figs and melon, then scatter the grapes throughout. Finish with a generous drizzle of high-quality extra-virgin Italian olive oil (2–3 tablespoons in both directions). A light sprinkle of salt is optional — the prosciutto already brings the perfect salty touch. Grab some forks, put on Andrea Bocelli, and either set the tray down or walk it among your guests. This is the perfect way to start any dinner party or gathering — whether you’re in Italy or anywhere else in the world. Pure Italian flavor and feel in every bite. Thank you for watching. Ciao from Italy!
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Buon appetito! 🥂🍈

Join me, Joe Borio, for today's recipe! Puglia, Italy’s Favorite Ap...

08/30/2026

Caprese Salad the way we make it in Puglia Italy 🇮🇹
Fresh, simple, and a bit more rustic.
For two:
• Fist-size ball of good mozzarella
• 8–10 cherry tomatoes
• 15 big fresh basil leaves
• ½–¾ tsp dried oregano
• Sea salt + freshly ground black pepper
• Generous pour of extra-virgin Italian olive oil
Cut the mozzarella into bite-size pieces and pile it in the center of the plate.
Halve the tomatoes and scatter them around and over the cheese.
Rough-chop the basil and sprinkle it everywhere.
First a good pour of olive oil so everything sticks…
then oregano, salt, and pepper.
Finish with one more light drizzle of oil, a touch more oregano, and a final pinch of salt.
That’s it. Ready to serve.
✨🙋‍♂️Cooking Italian With Joe Borio here in beautiful 🇮🇹 Vico Del Gargano, Puglia Italy! 🇮🇹
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Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more living in Italy life, cooking, recipes, and Italy adventures.
Grazie mille! 🌿💜

08/29/2026

🌞Good Morning. Join me for a beautiful moment this morning at the villa in Vico del Gargano in Puglia Italy. 🇮🇹 It’s early morning — my favorite time of day. I’ve got my coffee in hand, Andrea Bocelli playing softly in the background, and I’m watching these little blackbirds come down to drink from the pool. They stay for thirty, forty minutes, just taking their time.
It’s simple. It’s quiet. And it’s absolutely beautiful.
Moments like this ground me. They remind me how blessed I am and fill me with gratitude for all the good things in this life.
So come sit with me for a few minutes. Enjoy the sunrise with me here in Puglia. Watch the birds. Breathe in the morning. Connect to nature the way only Italy can make you feel.
This is the real Italy… the peaceful side that feeds the soul before we even step into the kitchen.
✨🙋‍♂️Cooking Italian With Joe Borio here in beautiful 🇮🇹 Vico Del Gargano, Puglia Italy! 🇮🇹
Drop your comments below —
Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more living in Italy life, cooking, recipes, and Italy adventures.
Grazie mille! 🌿💜

08/27/2026

Italy’s Favorite Pasta Salad from Puglia Italy! 🇮🇹 Cooking Italian With Joe Borio.

The ultimate summer pasta salad from Puglia — fresh, bright, and packed with garden flavors. Known in Italy as, Pasta Alla Crudaiola. No heavy dressing, just warm orecchiette tossed with raw tomatoes, shallot, garlic, lemon zest, ricotta salata, and basil. It’s the dish Italians pack for the beach, bring to every outing, and serve as a side or main all summer long.

Recipe and Ingredients (serves 4–6)

1 lb cherry or small tomatoes, cut into bite-size pieces
1 small shallot, peeled
1 whole organic lemon, washed
2 cloves garlic, peeled
½ lb ricotta salata (or ricotta dura / hard dried ricotta)
½ tsp salt
½ tsp freshly ground black pepper
15–18 fresh basil leaves (reserve 3–5 for garnish)
1 lb orecchiette pasta (fresh or dried)
Method

Place the cut tomatoes in the bottom of a large serving bowl.
Microplane the shallot directly over the tomatoes.
Zest the entire lemon over the tomatoes — this gives a beautiful summer aroma and just a tinge of bright acidity.
Microplane the garlic over the tomatoes.
Grate the ricotta salata over everything.
Sprinkle the salt (try not to let it sit directly on the tomatoes so they don’t release too much liquid) and the black pepper.
Take the basil leaves (holding back 3–5 for the top). Gently roll them in your hands to release the oils, then tear most of them (leave a few whole) and scatter over the bowl.
Cook the orecchiette in a large pot of well-salted boiling water. Use plenty of water and stir vigorously right away and every minute so the pasta doesn’t stick.
Fresh orecchiette: 3–4 minutes
Dried orecchiette: 9–11 minutes
As soon as the pasta is al dente, drain it well (no need to reserve pasta water) and immediately place it on top of the tomato mixture.
Gently and slowly stir everything together. The heat from the pasta will slightly melt the cheese and wake up the basil. Let it sit 1–2 minutes, give another gentle stir, rest another minute or two, then finish with one final very gentle stir.
Tear or place the reserved basil leaves on top for presentation.
Serve at room temperature or lightly chilled. It’s perfect alongside grilled meats or as a light main. Leftovers keep well sealed in the refrigerator for several days.

Orecchiette (“little ears”) is traditional in Puglia for a reason — the shape and texture grab every bit of flavor while staying satisfyingly chewy.

✨🙋‍♂️Cooking Italian With Joe Borio here in beautiful 🇮🇹 Vico Del Gargano, Puglia Italy! 🇮🇹
Drop your comments below —
Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more living in Italy life, cooking, recipes, and Italy adventures.
Grazie mille! 🌿💜

08/22/2026

Vito, my son, trying to settle in! 😂 I hope he is going to be ok living here in Italy?! 🇮🇹 😂

✨🙋‍♂️Cooking Italian With Joe Borio here in beautiful 🇮🇹 Vico Del Gargano, Puglia Italy! 🇮🇹
Drop your comments below —
Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more living in Italy life, cooking, recipes, and Italy adventures.
Grazie mille! 🌿💜

08/21/2026

🎉 Very exciting news from the Cooking Italian With Joe family! 🎉
My son Vito just graduated from Florida Atlantic University with his Master’s degree — top of his class! 🎓
He’s now heading to Europe to pursue his PhD, focusing on human interaction and the implementation of artificial intelligence integrated with people. I’ll be spending time in Florence, Bologna, or Austria while he works out his program with several universities over here.
I couldn’t be prouder or more excited. We’re going to get some wonderful time together in Italy, and I know he’s going to do great things. As my father always said… leave the world better than you found it.
Proud of you, Vito. The best is still ahead! 🇮🇹❤️


✨🙋‍♂️Cooking Italian With Joe Borio here in beautiful 🇮🇹 Vico Del Gargano, Puglia Italy! 🇮🇹
Drop your comments below —
Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more living in Italy life, cooking, recipes, and Italy adventures.
Grazie mille! 🌿💜

08/16/2026

✨🙋‍♂️ Join me this week for two cooking videos coming your way from Puglia Italy. We made a local pasta Favorite from Puma with Orchiaetta pasta and one of my favorite aperitif! Cooking Italian With Joe Borio here in beautiful 🇮🇹
Vico Del Gargano, Puglia Italy! 🇮🇹
Drop your comments below —
I really appreciate it!
Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more Italian garden life, cooking, and adventures.
Grazie mille! 🌿💜

08/14/2026

✨🙋‍♂️ Quick lunch! Orange slices, raw salami, walnuts, a view of the Adriatic Sea! Cooking Italian With Joe Borio here in beautiful 🇮🇹 Vico Del Gargano, Puglia Italy! 🇮🇹
Drop your comments below —
I really appreciate it!
Follow, share, like, and subscribe. Come visit us on YouTube at Cooking Italian With Joe for more Italian garden life, cooking, and adventures.
Grazie mille! 🌿💜

07/19/2026

🍝 Just pulled this off the stove and WOW — Pasta alla Norma done my way!
Crispy fried eggplant tossed with linguine in a fresh Pomodoro sauce loaded with shallots, garlic, Parmesan, salt, pepper, and plenty of basil. Simple ingredients, big Italian flavors. This one came out absolutely delicious!
I’m in the kitchen tasting it right now and I can’t stop smiling 😋
We shot the full step-by-step video earlier and it drops TOMORROW! Make sure you’ve got notifications on so you don’t miss it.
If you love classic Italian comfort food with a twist, this one’s for you.
Drop a ❤️ if you’re hungry, comment your favorite pasta shape below, and share with someone who needs this in their life!
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07/18/2026

🎇 Fireworks exploding right above the Piazza in Vico Del Gargano! These were next-level — loud, brilliant, and absolutely magical!
Thousands of people, food pop-ups everywhere, music, laughter, and the whole village coming together. This is the Italy we love! 🇮🇹 Every year it’s a phenomenal experience.
Living in Italy means nights like this ❤️
Watch the full 1:30 fireworks video on our YouTube (link in bio)!
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Drop a 🔥 if you want to be here next year!