The “story behind the story” is this: Gasparro’s is the butcher shop where we buy almost all of our meat, including the rabbit used in the recipe I shared with you. Nick is the “managing brother” and a delightful person – as is everyone who works there. And they know Italian food! They even make their own guanciale.
Too bad the interviewer is a bit of a ditz. She didn’t even bother to check how the family name is pronounced.