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    Italian Restaurant News

    Jewel of an Italian restaurant from San Francisco relocates to Frisco

    Teresa Gubbins
    Mar 3, 2022 | 3:15 pm
    pasta
    Authentic Italian is headed our way.
    Caffe Baonecci

    A jewel of an Italian restaurant with an impeccable pedigree is coming to Frisco. Called Caffe Baonecci, it's a family-owned restaurant whose owners are natives of Italy and who moved here from San Francisco where they owned a similarly-named restaurant in North Beach.

    The restaurant will open in late spring at 7151 Preston Rd. #451D, in a center east of the Tollway and south of Main Street, going into a space that was once a Le Peep Grill and most recently a Mexican restaurant, Rosita's Tex-Mex.

    Baonecci is from husband-and-wife Walter and Stefania Gambaccini, who previously owned Baonecci Ristorante, a small, unassuming, yet highly regarded trattoria in San Francisco where they served a very specific regional cuisine: the rustic dishes of their native Lucca, a city in Tuscany. They also created a unique style of thin-crust pizza that seems destined to please Dallas' preference for a crisp crust.

    Walter is the charming host. Stefania is the acclaimed chef, known for simple but authentic dishes including lasagna, bolognese, and crunchy thin-crust pizza. Elia and Filipo are their sons.

    Overwhelmed by the pandemic, they came to Texas in 2021.

    "We traveled to see how places were handling COVID-19, and we had some friends here," Walter says. "We saw that Texas was booming, especially where we are in Frisco."

    Their California restaurant was in San Francisco's Little Italy, where it made best-of lists for its authentic, comfortable ambience — one that summoned restaurants found in the small towns and villages of Italy.

    Natives of Italy appreciated that they served dishes from Lucca you might only find in Italian homes, such as carpaccio di bresaola, a light, flavorful dish rarely seen in American restaurants. The food can have an almost peasant aspect, yet refined.

    "Lucca is blessed with its own culinary traditions, and our homemade traditional recipes are not the usual," Walter says. "People also love our pizza which is unlike any other. It's thin and crackly, but not dry. It's very thin and baked on a stone, similar to the way pizza is done in Rome. We were the only restaurant in San Francisco doing that style."

    Their menu is still being finalized but includes dishes such as tagliatelle pasta with San Marzano tomato sauce, and tortellini filled with porcini mushrooms — a Northern Italian favorite. Pizza Baonecci is a classic with prosciutto, arugula, and shaved Parmigiano.

    One thing they'll add for Texas: a full bar with Italian-inspired cocktails such as the Negroni and Aperol Spritz.

    Walter has a casual attitude, one that almost takes for granted that of course they'll make their pasta made fresh every day, with sauces made in house — no need to mention that everything will be from scratch, carefully prepared, fresh, what other way would there be?

    "We won't be the most inexpensive, due to the high-quality ingredients used for each dish, plus the love that Stefania puts in every dish," he says.

    Fittingly, the name, Baonecci — pronounced "bow-knee-chee" — also has a distinctly regional connection.

    "It's dialect from the Lucca area," Walter says. "It can mean a lot of things... positive, superlative, cool, groovy, 'really good.' You say, 'The pasta was good — baonecci!'"

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    Market News

    Small specialty grocer in Celina is a go-to for imported foods

    Raven Jordan
    May 14, 2025 | 6:34 pm
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market
    Di Mantzios Greek & Italian Gourmet Market

    There's a gourmet shop in downtown Celina offering imported European foods: Called Di Mantzio’s Greek and Italian Gourmet Market, it's a small grocery and cafe at 204 E. Pecan St., Ste. C, where it's bringing in goods you might not find elsewhere in town.

    Owner Vasilios Mantzios is a native of Greece and former NATO military serviceman who moved to the U.S. in 2008. Missing the foods he'd enjoyed in Greece and Italy, he started a booth at the Frisco Fresh Market in 2015 selling olive oils, Balsamic dressing, olives, and Mediterranean salt. In late 2024, he made the move to open the storefront in Celina (coincidentally down Pecan Street from Mangiamo Italian Market & Deli, another highly personal deli and market, making pecan Street a fun destination for a foodie field trip).

    Di Mantzio's carries olive oils, pizza, cheese, charcuterie boards, flour, refrigerated meals, and meatballs with a Greek red sauce, made from a family recipe from Mantzios' aunts and their grandmothers. He also imports marinated lamb and beef meatballs from Greece.

    "I only have things that I would put on my table to personally eat — I pick out my items by the quality because I don't want people to have issues with the food," Mantzios says. "I have my mother test everything, so if you pass her, you're in the store."

    While he does offer Greek foods such as a recent special with beef kebabs and pita bread, there's a big demand for Italian items. He has a big selection of cheese: parmigiano reggiano, feta, mozzarella, and cheese from Il Forteto. Dry goods include Molino Paolo Mariani Manitaly flour, Caputo gluten-free flour, and Hellenic Farms and Lia extra virgin olive oil.

    Mantzios prioritizes small, family-owned businesses because they enjoy what they're providing to customers and value quality.

    Di Mantzios Greek & Italian Gourmet MarketDi Mantzios Greek & Italian Gourmet MarketDi Mantzios

    On the prepared food front, he does pizza using a wood-fired crust imported from Pizza Food Love in Italy, delivered to the shop every three weeks. The base can be topped with ingredients from Tuscany, Italy for a truly authentic experience. More prepared foods are one of the biggest requests he gets from customers, and it's a category he's continuing to expand, as well as adding wine and beer.

    They also have cakes and desserts such as cannoli, baklava, Greek rice pudding, French macarons, and gelato from Gelatys.

    The interior is neatly organized, with refrigerated foods as well as Greek and European decor such as pestle and mortar, a gladiator helmet, and Greek and Italian flags pinned to the walls.

    Mantzios thrives from the personal contact he gets with customers, and they find him equally charming as well.

    "The bulk of my customers come from Prosper and Celina, and Celina is the number one growing city with people coming from all around who can appreciate what we are doing," Mantzios says.

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