We received a message from Alicia, a reporter for Fortune Magazine, asking if we’d be willing to speak with her for a story...

In a large saucepan, combine the spring onions with a few tablespoons of olive oil and the guanciale strips and/or pancetta. Sauté until the fat melts and it is crispy and golden brown. Upon our return to Northern Virginia, we find ourselves yearning for Lucca and craving to infuse our home (and our bellies!) with the essence of Italy. In fact, my suitcase bore the weight of a hefty luggage fee, burdened by the treasures of wine, olive oil, and other culinary delights. So, I