NOW ON
Voted
Best
Dine-in
Pizza
2023
Today if you walk into the cozy restaurant with yellow pine wainscoting, you’ll likely find Walter or his sons Elia and Filippo in the front. They provide a grounding that’s as solid as the food. Each dish is carefully prepared by Stefania, including the bresaola, cured beef strewed with arugula with a lemony dressing and shavings of Parmesan.
The cracker-thin crust pizza is perfectly cooked — try the version with prosciutto, Marzano tomato sauce, fresh mozzarella, and mushrooms. This is one of the few pizzas that refuse to turn soggy.Pasta Bolognese, made with both pork and beef, will transport diners to Bologna, and the filet mignon, sliced and strewn with cheese and arugula, is almost like a more refined version of steak Florentine. From start to finish, this restaurant offers something a cut above most other places in the area.
Article By
Michael Bauer
Stefania learned to cook as a child, surrounded by her mother and grandmothers who passed down their culinary skills. As an adult, her love for cooking continued; she would often prepare meals for friends and at parties, though never professionally. That changed when she met customers from Danilo Bakery, who, after tasting her dishes, urged her to start her own restaurant, Baonecci. Now, years later, her passion for cooking remains as strong as ever. She consistently crafts the finest dishes and innovates with new recipes, which is why her customers keep coming back and bringing others with them. If you haven't yet experienced her cuisine, now is the perfect time to do so...
