I first learned of this dish watching Mario Batali make it on The Food Network. He described it as "The essence of pure porkness"; and it was the first thing I ordered when I went to Babbo. Now I'm a fan, and have gone to the trouble of making it myself (finding the guanciale is the hard part, but a trip to Arthur Avenue in the Bronx is the cure); and I order it whenever I see it on a menu.If you are a fan of real Italian food then you have to be a bit partial to swine and it's derivatives. Highly recommended....
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