I asked Paul Gianonne, owner of Paulie Gee's in Brooklyn, if he had a pie I could feature for Slice's Top This column. "I got just the pie," he replied. "It cannot be topped. My 'Anise and Anephew' has fior di latte, braised fennel, guanciale, and a post-oven drizzle of anisette cream with a garnish of fresh fennel fronds." ZOMG. I love fennel. I was so there. Follow me, and I'll take you there, too.