When I first tasted the Porchetta alla Romana at Flour, it stopped me in my tracks. I’ve been a fan of this rustic pork dish since I was a pup, but the version chefs Paul Minnillo and Matt Mytro deliver at Minnillo’s Moreland Hills, OH, restaurant is a stunner. While on an exploratory trip to Chicago last year, both chefs were impressed with the porchetta they ate at the Purple Pig. Not long after, during an excursion to New York City, they were blown away by the porchetta at ...

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