The ReVamp Room

Before coming here, I made a list of 10 foods that are considered must-tries in this region. So instead of ordering whatever sounded good, I’ve been letting the list decide what lands on my table.
I’m true Italian 3 course style (the guy was nice enough to let me order half orders)
First came torta fritta—hot, airy pillows of fried dough. Add a slice of Prosciutto di Parma and the heat gently melts the fat, making it practically disappear on your tongue.

Then tortelli in brodo. Tiny purses of pasta floating in a simple, comforting broth and exactly what I needed.

And finally…the dish I’ll be dreaming about long after I’m back in Ohio. Slow-braised pork cheeks cooked in traditional balsamic vinegar from this region and served over mashed potatoes. Fork-tender, rich, silky, and melt-in-your-mouth. The balsamic added just enough sweetness and depth to make every bite unforgettable.

Italy isn’t spaghetti and meatballs. 🍝 😂