(= Crostini with butter and anchovies
Recommended wine: Ca' dell'Oro V.S.Q.
Cut the bread into slices roughly 1cm thick; you can use them either as they are, or toasted. Spread a generous amount of butter on each slice. Place 2 capers, previously rinsed and squeezed well, in the centre of each crostino. Carefully drain the oil off the anchovies and curl one around each pair of capers, stick a toothpick into the centre, garnish with a few parsley leaves and, in next to no time, you have a delicious appetizer that’s a classic here in the countryside.