Sometimes the most satisfying appetizers are those that are simple to make.
Executive Chef Michele Casadei Massari, who was born in Riccione on Italy’s Adriatic coast and grew up in Bologna, runs Lucciola, a New York City restaurant, and he recently shared his recipe for pane burro e alici crostini — which translates from Italian to bread, butter and anchovies — an easy-to-construct bread-based app.
