Rome - The Eternal City

October is one of my favorite months for visiting Italy. In most places, the crowds are not overwhelming, even in Rome.

I avoided Rome the first three times I traveled in Italy, since large cities wear on me after a few days. After shooting photos in Athens before the 2004 Olympics and experiencing the historical center, I decided I really needed to see Rome. After three visits, the city has become a favorite and is a great introduction to Italy. It’s easy to arrive and easy to leave and provides incredible site seeing, easy walking and great food.

My visits were in June, August and October. I would definitely avoid hot and crowded June. August wasn’t too bad for crowds since that is a popular month for Italians to leave the city for vacation. We enjoyed the city in August, but make sure you book a room with A/C. October is my favorite month throughout the country, although you should be prepared for crowds in Rome. Make reservations for the Vatican (Sistine Chapel), hotel, and even restaurants early and plan to be patient at popular attractions.

I like to stay near Piazza Navona or the Vatican, because those locations put you within easy walking distance of many sites and restaurants. I like the Piazza itself with it’s beautiful fountains and the piazza’s proximity to the small square Campo di Fiore (field of flowers). In addition to a wonderful outdoor market, there are several terrific restaurants on or near this square. One is Obicá Mozzarella Bar and the other is Ristorante Salumeria Roscioli (reservations highly recommended).

It’s pretty easy to walk through St. Peter’s Square and into the Basilica at most times of day (obviously not during a Papal mass). Book online and avoid the lines to visit the Sistine Chapel. Walking east from the Vatican, you’ll pass by Castel Sant’ Angelo on the Tiber River, pass through Piazza Navona and continue to the Pantheon, the former Roman Temple with an oculus in the roof which provides the main source of light. Completed in about 127 AD, it’s a stunning architectural achievement. From there you can head south to Campo di Fiore.

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One of the best ways to see Rome (or any city) is the hop-on and hop-off tourist buses. They introduce you to the main parts of the city in a leisurely fashion. However, there are so many small streets and hidden gems in a city like Rome, that a bicycle tour was our choice on one visit. We used Top Bike Rental, which offers several different tours. We chose the Roman Views, which included the Seven Hills of Rome. We wisely paid an extra 5€ for their E-bikes and zoomed up every hill without breaking a sweat. Our guide was really knowledgeable and the four-hour tour included a spin through St. Peter’s Square, hills with views of the city, ending by the Coliseum at dusk.

As with any large European city, the best part is simply strolling the neighborhoods, stopping at a cafe for a leisurely beverage, getting lost, finding a local trattoria, and discovering life away from the busy sites. Slow down and enjoy life as the Romans do.

Roman cuisine features pork and lamb as well as seafood from the nearby Tyrrhenian Sea, although you’ll find Tuscan specialties and Neapolitan pizza throughout the city. Rome is known for artichokes served in a variety of ways: grilled, marinated or fried.

Three pasta dishes are synonymous with Rome: Pasta all’ amatriciana, Cacio de Pepe, and Pasta Carbonara. Cacio de Pepe is served as the side pasta with Milanese Burrata and Eggplant Parmesan at M’tucci’s Italian and M’tucci’s Moderno. It’s also available as a side dish. M’tucci’s Italian Café & Market sells Pasta Carbonara as one their Pasta Kits. Basically everything you need for 2 main courses or 4 starter courses (pasta, cheese & meat) for $20. Many restaurants on this side of the pond use bacon in their Carbonara sauce, but the real thing is made with guanciale, which we cure in-house. They’ll even give you a custom recipe for this tasty, but sometimes tricky dish.

EDITORS NOTE: Hope you enjoyed our brief tour of Rome. Next week is Sorrento and the Amalfi Coast.

M’tucci’s Guanciale

M’tucci’s Guanciale


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

$7 Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU), as is the Vacation Daze Coconut Hazy IPA (5.5% ABV and 30 IBU).

October is Down Syndrome Awareness Month and we are donating to the local Rio Grande Down Syndrome Network - 10% of Tuesday Gross Food Sales and $1 from every pint of Petroglyph Wit will go to the Foundation all month long.

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

Upcoming Live Music:

10/25: H28

11/2: The Gershom Brothers

How about a sampler tray?

How about a sampler tray?

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Italian Pork and Beans

House veal & pork sausage, roasted Italian white beans and carrots, pancetta, braised Italian greens, Orecchiette Pasta, Pecorino

Campo Viejo, Tempranillo, Spain - Notes of ripe red fruits, vanilla and spices. Soft long finish with with cocoa flavors

Pan Seared Icelandic Cod, switches to Scallops

Mild and sweet buttery flavor, medium firmness and seared to perfection. Served with creamy garlic mashed potatoes, grilled artichokes and sautéed baby arugula

Chateau Ste. Michelle, Mimi Chardonnay, California - Light oak notes, apple and pear flavors, light acidic finish

Cut of the Day - House Hand cut T-bone
Grilled to order and served with our house made garlic mashed potatoes, grilled asparagus and our house made traditional Italian Salsa Verde

Tercos, Malbec, Argentina - Aromatic with blackberries and ripe cherries. Long, in-depth finish with medium to soft tannin's.

Live Music

Tonight: Melissa Rios @ 8:30

10/24: Alex Maryol @ 7:00

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan-Seared Seafood - Yellowfin Tuna, Grilled Artichoke, Garlic Mashed Potatoes, Sautéd Arugula, Lemon Caper Beurre Blanc

Ravioli - House Bacon Hazelnut Ricotta Ravioli, Bacon Caramelized Onion Bechamel, Crispy Bacon, Toasted Hazelnut, Shaved Parmesam & Micro Greens

Braised - Five Pork Bolognese, Creamy Polenta, Marinara & Sautéed Spinach

October Prix Fixe Menus

10/23/19

1st Course- Roasted Butternut Squash Soup, Fried Sage, Brown Butter Drizzle

2nd Course- Roasted Herb Brined Petite Chicken, House Sourdough Stuffing, French Green Beans, Cranberry Gastrique

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pumpkin Pie, Sage, Whipped Cream

10/30/19

1st Course- Smoked Ghoulda Pizza, Balsamic Braised Cipollini Onions, Rosemary

2nd Course- Braised Duck A’l Blood Orange, Potato Puree, Braised Greens

3rd Course- Chocolate Mousse Cake, Graham Cracker, Marshmallow, Chocolate Spider

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market offers amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Don’t feel like cooking tonight, but you want to stay home? Pick up a M’tucci’s Pasta Kit: 1 lb. of House Made Pasta, choice of Bolognese or Carbonara Sauce, House Made Meat and an Italian Cheese for garnish.

October Halloween Chocolates & Cookies!

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M’tucci’s Catering

We cater events of all sizes and varieties. Recently, we fed 1,500 guests at The Whiskey Classic at San Cristobal Movie Ranch south of Santa Fe. A portion of the event proceeds went toward a scholarship for students enrolled in Central New Mexico Community College’s beverage and brewing management program. It was a great event with M’tucci’s food, and Managing Partner/Beverage Director Austin Leard leading seminars about M’tucci’s Shrubs and Mixology.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

M'tucci's Profiles - Austin Leard

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Not everyone knows what career they will pursue when they graduate from high school. Beverage Director/Partner Austin Leard, who was from Taos, moved to Albuquerque one week after graduating from high school and started working for Southern Wine & Spirits. He started at the bottom, doing office work, invoicing and other jobs that an under-21 year-old could do.

“I immediately liked the people and the environment of the beverage industry. Even though I was young, I saw how fun the industry is,” he recalled.

After turning twenty-one, he was mentored by Michael Trujillo, the Spirits Educator and Head Mixologist for Southern Glazer’s Wine & Spirits, and used that experience to start making drinks and training bartenders. Austin said that at that time none of the other salesmen really used that approach to selling brands and it not only gave him an advantage as a salesman, but it gave him experience and insight into how to make cocktails.

He spent twelve years working his way up the ranks in the company and then he decided it was time to try the service side of the industry. 

Vintage 423 was preparing to open and he applied to be a bartender, even though he had never worked as a bartender. He didn’t get a bartender job, but was hired as a server.

“Within two weeks I was the Beverage Manager, and it was because of everything I knew and had learned at Southern. I’m very precise and I’m very particular about what I like, the way I like to do things, and the way things should be done,” Austin said. “The details are very important.”

His attention to detail and his love of a good cocktail are the foundations for M’tucci’s cocktail programs at both M’tucci’s Italian and M’tucci’s Moderno. His style, which is fresh and handcrafted, but bartender-friendly, has made us one of the area’s top spots for quality beverages.

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“When we first opened, we were a food and service-savvy restaurant.  Shortly after Austin joined our team, he immediately introduced his creativity and his technique to the bar program which took our beverages to the same level as the food and service.  He hasn’t stopped improving the level of our quality and he never will.  That’s the kind of person he is,” said Managing Partner/Executive Chef John Haas.

“Austin is the heart and soul of M’tucci’s. He’s been with us since the very beginning. He is our strongest connection to Albuquerque and to New Mexico and he knows everyone,” said founder Jeff Spiegel. “Many in our growing leadership team are people that Austin has recruited.  You know they’re M’tucci’s people if he has brought them in.”

Our guests are big fans of Austin’s project, M’tucci’s Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

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“I wanted to do something that would set us apart and that nobody else was doing. I had heard of Shrubs and did some research, but found very little information about them. So I started making small batches in mason jars. When I got the recipe right, I started experimenting with them in cocktails. The Collins-style with citrus, shrub and spirit has been an amazing combination,” he said.

Soon, fans of Shrubs will find M’tucci’s Shrubs in Albertsons and Total Wine in addition to some of the area’s finer wine and liquor stores like Jubilation and Susan’s Fine Wines in Santa Fe. Check out our four main flavors: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations, too.

Austin is looking forward to the future M’tucci’s Twenty-Five, opening in early 2020 on the Pan American Freeway frontage Rd between Jefferson and Montaño. The larger bar and lounge will be a great space for relaxing and the expanded spirits, craft beer, and wine menu will be an exciting part of building this new space. There will definitely be an expanded list of Italian wines and there will be a greater selection of domestic wines by the glass and by the bottle. Nothing is final yet, but let’s just say we believe that New Mexico needs another restaurant with a Wine Spectator Wine List.

Stay tuned wine, craft beer and cocktail aficionados, Austin has big plans for M’tucci’s Twenty-Five. However, his philosophy of what makes a great restaurant and bar is more than great food and beverages - it’s all about the service.

“After twenty years in the beverage business, I love seeing people enjoying themselves. There is no better feeling than having guests enjoy what you do.”

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NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

$7 Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU), as is the Vacation Daze Coconut Hazy IPA (5.5% ABV and 30 IBU).

October is Down Syndrome Awareness Month and we are donating to the local Rio Grande Down Syndrome Network - 10% of Gross Food Sales and $1 from every pint of Petroglyph Wit will go to the Foundation all month long.

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

Upcoming Live Music:

Tonight: Hatrick

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M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Shrimp and Goat Cheese Spaghettini - Spaghettini tossed with a roasted sweet and hot peppers, house made marinara and goat cheese. Topped with toasted hazelnuts.

Stephen Vincent, Pinot Noir, California Flavors of hard candy, cranberry with warm and inviting spicy fruits and cinnamon

Pan-Seared Rockfish - a mild, lean, sweet-flavored fish with a nutty finish. Pan-seared and served with creamy garlic mashed potatoes, grilled artichokes, sautéed arugula, topped with our lemon, caper, butter sauce and smoked prosciutto powder

Ste. Michelle, Mimi Chardonnay, Washington Light oak notes with apple and pear flavors and light acidic finish

Hand 24 oz Hand-Cut Bone-in NY Strip or T-Bone steak
Perfectly grilled to order and served with creamy garlic mashed potatoes, grilled asparagus and our house-made traditional, Italian Salsa Verde

Sassarogale, Sangiovese, Italy, Hints of cherries, wild berries and mild spice notes. Full flavored with a mildly dry finish

Live Music

Tonight: Cali Shaw @ 8:30

10/17: RJ Perez @ 7:00

M’tucci’s Italian

Weekend Specials

Cut of Day - 24oz hand cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan-Seared Seafood - Pan-Seared Mahi Mahi, Grilled Artichokes, Garlic Mashed Potatoes, Lemon Caper Beurre Blanc

Ravioli - Braised Short Rib and Goat Cheese Ravioli, San Marzano and local Oyster Mushroom Ragu

Braised - Cherry-rubbed, Red Wine Braised Duroc Pork Belly, Garlic Mashed Potatoes, Braised Turnip Greens, White Balsamic Cherry Gastrique

October Prix Fixe Menus

10/16/19

1st Course- Speck & Goat Cheese Bruschetta, Red Onion Confit, Wild Arugula

2nd Course- Braised Lamb Ragu, Pancetta, Carrot, Herbed House Pappardelle, Shaved Grana Padano

3rd Course- Banana Upside Down Cake Bars, Peanut Butter Mousse, Peanut Bark

10/23/19

1st Course- Roasted Butternut Squash Soup, Fried Sage, Brown Butter Drizzle

2nd Course- Roasted Herb Brined Petite Chicken, House Sourdough Stuffing, French Green Beans, Cranberry Gastrique

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pumpkin Pie, Sage, Whipped Cream

10/30/19

1st Course- Smoked Ghoulda Pizza, Balsamic Braised Cipollini Onions, Rosemary

2nd Course- Braised Duck A’l Blood Orange, Potato Puree, Braised Greens

3rd Course- Chocolate Mousse Cake, Graham Cracker, Marshmallow, Chocolate Spider

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market offers amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Don’t feel like cooking tonight, but you want to stay home? Pick up a M’tucci’s Pasta Kit: 1 lb. of House Made Pasta, choice of Bolognese or Carbonara Sauce, House Made Meat and an Italian Cheese for garnish.

This is a great recipe using M’tucci’s products (House made Campanelle, Italian Sausage and Pecorino).

House Made Campanelle with Broccoli Rabe and Italian Sausage

Sauté 1/2 pound of M’tucci’s House Made Italian Sausage in 2 T Extra Virgin Olive Oil in a 12” pan. When light browned, add 6 minced garlic cloves and 1/4 t red pepper flakes and cook for another 30 seconds. Remove from heat.

Boil 4 quarts of water in a large pot, add 2-3 T salt when it boils then add 1 pound broccoli rabe, chopped into 1.5” pieces. Cook about 2 minutes until tender and use a large spoon to remove from water and add to the pan with sausage.

Return water to boil and cook until al dente, usually 3-5 minutes. Always taste one of the pieces of Campanelle before draining to test for doneness. Although the pasta is slightly dried, it is fresh made pasta and will cook more quickly than pasta from a box. Just before draining, reserve 1/2 C of the cooking water.

Drain pasta, return it to the pot, add the sausage and rabe mixture, about 1 C of grated Pecorino, 1/3 C of the water and toss, adding water as needed for the desired consistency. Salt, pepper and serve!

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M’tucci’s Catering

We cater events of all sizes and varieties. We are providing the food for The Whiskey Classic at San Cristobal Movie Ranch south of Santa Fe on October 12. The event will also feature 50 whiskeys, more than 20 distilled spirits, beer, wine and cider. A portion of event proceeds will go toward a scholarship for students enrolled in Central New Mexico Community College’s beverage and brewing management program. Click here for information and tickets.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Essential Italian Herbs

There are fresh herbs that are essential to Italian cuisine. They include sage (salvia), parsley, rosemary (rosmarino), oregano (origano) and bay leaf (alloro), but none are more important or more useful than basil. Unlike the other herbs, basil (basilico) is best when it isn’t cooked. The flavor and fragrance are diminished when heat is applied. If you use basil in a sauce, add it at the last moment before serving. Dried basil, in my opinion, is worthless. If I don’t have fresh, I don’t use it.

Of course, basil is the key ingredient for pesto sauce and nothing but the freshest basil leaves should be used. Coastal Liguria is the home to pesto and as far as the coastal Italians are concerned there is only one true pesto and it’s pesto genovese. History books report that Genovese troops were discovered hiding under Jerusalem’s walls before a battle because of the basil scent on their breath. They then found their way home to the Ligurian ports by following the smell of wild basil on the hillsides. The Genovese Pesto Consortium, begun in 2011, standardized the recipe for pesto genovese and stipulates the types of pasta which should be used: trenette, trofie or potato gnocchi.

Another favorite use of basil is to pair it with fresh tomatoes, fresh mozzarella and extra-virgin olive oil. You can slice the tomatoes, top them with a slice of cheese, a basil leaf and a drizzle of oil and maybe a splash of aged balsamic vinegar for the classic Insalata Caprese. If you don’t have a good slicing tomato, cut up cherry tomatoes and add pieces of mozzarella, torn basil leaves and a good olive oil and a bit of salt tossed together in a bowl. If the tomatoes throw off a lot of juice, add some croutons (a slice or two of M’tucci’s toasted sourdough bread works great) to soak up the juice. At M’tucci’s Moderno and M’tucci’s Italian we use basil as a garnish for pastas, add it as the main ingredient for pizza margherita, we make basil oil for our bread plate and we use it in our house made Strawberry-Basil Shrub.

When selecting basil seeds or plants for the garden, try to find basil genovese, and plant in a location where the plant won’t be exposed to eight hours of the hot Albuquerque sun, or their leaves will become thin and tough and won’t be as aromatic as the leaves show in the photo above. Read further for the classic pesto recipe at the end of this essay.

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Rosemary is probably the most popular Italian herb after basil. It’s used to brighten the flavors of roast pork, chicken or rabbit. Pan-roast new potatoes with a few sprigs, salt, pepper and olive oil. Fresh rosemary is preferable to dried and it grows easily in the Albuquerque area. The tender shoots at the top are the best for cooking. Use it sparingly so it doesn’t overwhelm the flavors of your meat or potatoes. At M’tucci’s we use fresh rosemary for roast chicken and pork and in our brines.

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Sage was considered a medicinal herb in ancient times, but is popular in Italian kitchens. It is often used with game birds, in Tuscan bean dishes, and in some Northern Italian soup and risotto recipes. The classic use of sage is in a brown butter sauce over butternut squash ravioli (which is an occasional special at M’tucci’s Italian). A popular risotto in Piedmont is beef, rosemary, sage and Barolo wine. Like rosemary, we add fresh sage to M’tucci’s roasts and brines.

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Although I always grow oregano, I use it sparingly. Unlike the other herbs, the dried version is considered as good as fresh. It’s one of the key ingredients for the classic Neapolitan pizza marinara, which is a marinara sauce with oregano, no cheese. It was likely the first pizza made in Naples and named for the sailors (marineros) who took it to sea. Oregano is more common in Southern Italian cooking and is used with eggplant dishes, stews and with grilled seafood. M’tucci’s uses fresh oregano in our bolognese sauce and in some of our pickling sauces.

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Pesto sauce has become popular over the years and has probably suffered from overuse and odd additions to what is a classic and pretty standard sauce. The late Italian cookbook author, Marcella Hazan is pretty adamant about making it according to the Genoese style. She strongly recommends making it with a large mortar and pestle, but says a food processor is acceptable.

I’ve had pesto genoese in Vernazza, one of the Cinque Terre villages in Liguria and remember it as the best example I’ve had anywhere. I’ve been trying to replicate it for years, but the basil grown on the hillsides above the sea, with sun, humidity and salt air, has a unique flavor that is nearly impossible to duplicate here. However, I try. Here is an adaptation of her recipe, which makes 6-8 servings.

In a food processor add:

2 C. tightly packed fresh basil leaves, 1/2 C. Extra Virgin Olive Oil (the best you can afford), 3 T. pine nuts, 2 finely chopped garlic cloves and a pinch of sea salt and process to a creamy consistency

If you are going to freeze the pesto, stop here and don’t add the cheese. I do this so I can have pesto during the winter. When you are ready to make the sauce for pasta, do this next step after thawing.

If using the entire paste, grate 1/2 C of parmesan and 2 T of pecorino romano and mix together. Blend the cheese and sauce by hand in a bowl. Mix in 3 T of softened butter.

When the pasta is nearly finished cooking, add 2-3 T of the pasta water to the bowl and blend the sauce by hand. Return the finished pasta to a large, warm bowl and toss with the pesto. Serve immediately.

Pesto Ravioli only at M’tucci’s Moderno - Homemade Ricotta & Pesto Ravioli, Roasted Artichoke, Shallots, Grape Tomato, Lemon + Pesto Cream Sauce, Shaved Parmesan

Pesto Ravioli only at M’tucci’s Moderno - Homemade Ricotta & Pesto Ravioli, Roasted Artichoke, Shallots, Grape Tomato, Lemon + Pesto Cream Sauce, Shaved Parmesan


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

$7 Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - A small batch Brut IPA is now on tap (5.8% ABV and 30 IBU). We should have the Coconut Hazy IPA ready to pour today.

October is Down Syndrome Awareness Month and we are donating to the local Rio Grande Down Syndrome Network - 10% of Gross Food Sales and $1 from every pint of Petroglyph Wit will go to the Foundation all month long.

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

Upcoming Live Music:

October 11: Hatrick

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Braised Pork-belly Risotto - Braised in white wine, thyme, Italian oregano, fennel and bay leaves, seared to perfection, then served atop velvety house-made risotto

Kiona Riesling, Washington

Pan Seared Sea Scallops - Sea Scallops are delicate with a sweet and buttery flavor. Served with creamy garlic mashed potatoes, grilled artichokes, sautéed arugula, topped with our lemon, caper, butter sauce and smoked prosciutto powder

Michael David Sauvignon Blanc, California,

Hand 24 oz Hand-Cut Porterhouse
Perfectly grilled to order and served with creamy garlic mashed potatoes, grilled asparagus and our house-made traditional Italian Salsa Verde

Liberty School Cabernet, Paso Robles California

Tonight, 8:30 - Amy Cliser Live in the Bar

Thursday, 7:00 - Alex Maryol Live in the Bar

Weekend Brunch - 11:00 - 3:00

M’tucci’s Italian

Weekend Specials

Cut of Day- 24oz hand cut Harris Ranch Porterhouse, Salt Water Potatoes, Grilled Asparagus, Lemon Balsamic Reduction

Pan Seared Seafood - Mediterranean Branzino, Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula Lemon Capers Beurre Blanc Sauce

Ravioli - Local Oyster Mushroom Ricotta Ravioli - House Red Wine Salami, Local Oyster Mushrooms, Local Green Chile, White Wine Butter Sauce

Braised- Harris Ranch Slow Braised Beef Short Ribs, Creamy Polenta, Sautéed Spinach with Lemon Orange Rosemary Braising Sauce

Weekend Brunch 11:00 - 3:00

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M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Holiday pies will be available for ordering soon!

Holiday pies will be available for ordering soon!

M’tucci’s Catering

We cater events of all sizes and varieties. We are providing the food for The Whiskey Classic at San Cristobal Movie Ranch south of Santa Fe on October 12. The event will also feature 50 whiskeys, more than 20 distilled spirits, beer, wine and cider. A portion of event proceeds will go toward a scholarship for students enrolled in Central New Mexico Community College’s beverage and brewing management program. Click here for information and tickets.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com

Randall and Trey at the recent March of Dimes fundraiser.

Randall and Trey at the recent March of Dimes fundraiser.


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our December Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Funghi & Tartufi

Mushrooms and truffles. The wild Italian food staples that are rarely eaten alone, but are essential ingredients for flavoring and elevating many dishes. People either love or hate their musky, earthy flavor. 

When speaking of mushrooms and Italian cooking, recipes are dominated by porcini, the wild boletus edulis, found throughout Italy for much of the year, but also found in the New Mexico and Colorado mountains in the late summer. 

To find porcini, you need a good understanding of their habitat, a good eye and the convergence of the right amount of sun and moisture. My wife and I have had several successful years of finding porcini in Southern Colorado near the headwaters of the Rio Grande, usually around 9,500 to 10,500 feet in elevation. The king boletus, as the deep burgundy porcini are known (light tan and orange are edible, but don’t have the flavor of the kings), likes a little sun, a little shade and is usually in pine forests. Quite often, chanterelles are found in the same area.

With the aid of a good mushroom book and a little experience, these two mushrooms are two of the most easily identifiable wild mushrooms in the Rocky Mountains. They are also two of the tastiest. The porcini flavor becomes more intense when it’s dried, while chanterelles are best cooked while fresh.

If you aren’t a mushroom hunter, fresh chanterelles are sometimes found  in the produce section of better markets. Dried porcini can be ordered online, purchased dried in most local markets, most notably at M’tucci’s Italian Café & Market. Look for packets with creamy colored mushrooms with large pieces. Avoid the dark and brown-black porcini.

Black summer truffles in Western Tuscany

Black summer truffles in Western Tuscany

Truffles are much more expensive than porcini for the simple reason that they are impossible to find without a good truffle dog (they use pigs in France). There are several varieties of truffles in Italy, but the most prized is the white, both for its rarity and its aroma (they sell for around $2,000 a pound). No one has really discovered why they are found where they are, but they are common in the forests of Northern and Central Italy. The white truffles from Alba in Piedmont and the Marches are usually found in the fall. Festivals are held in many towns, with behind the scenes wheeling and dealing for the best truffles. The best quality comes from frequent late summer and early fall rain, which ironically is bad for the grape harvest. There is an old Italian saying, “tartufo buono, vino cattivo” (good truffles, bad wine).

If you come across fresh truffles, they should be very firm and their fragrance should be overwhelming. 

The M’tucci’s team went on a truffle walk last June in Western Tuscany and marveled at Giotto, as the mixed breed truffle hound did his thing, finding them buried as deep as 8-12 inches underground. We were told we would only find black summer truffles at that time of year. As you can see in the photo above, we found several.

Part of the truffle experience at Savini Tartufi was a lunch with every product containing truffles: salami, cheese, pasta, and even ice cream. It was excellent, but a bit overwhelming. Most of the items were good because they followed the cardinal rule of truffle use: a little goes a long way. Fresh truffles are typically shaved thinly or grated over pasta, risotto or eggs. The Café & Market has an excellent Olive Oil with White Truffles.

We offer truffled french fries at M’tucci’s Italian and M’tucci’s Moderno, lightly dressing them with a truffle olive oil just before serving.

Both restaurants serve Pappardella all Crema di Porcini, but M’tucci’s Moderno also uses dried porcini with Braised Beef Short Ribs, Lemon Artichoke Fussiloni and Spaghettini Funghi.

Dried porcini have such an intense flavor, that the liquid you use to reconstitute them can be used in your risotto or pasta recipe. I learned this technique from Marcella Hazan’s cookbooks. Place an ounce of dried porcini in 16 oz. of lukewarm water for at least 30 minutes. Line a colander with a paper towel and drain the porcini with the liquid going into a bowl. Squeeze the paper towel to get all of the liquid into the bowl. Now you’re ready for cooking.

Try this recipe with dried porcini. 

Braised Pork Chops with Tomatoes, Cream and Porcini (serves 4-6)

1/4 C. vegetable oil

2 lbs. Center Cut Pork Chops 3/4” thick

1/2 C dry white wine

1/2 C drained & chopped plum tomatoes

1/2 C heavy whipping cream

Salt & fresh pepper

1 oz. dried porcini ) constituted as instructed above) SAVE THE LIQUID!!

1/2 lb. white button mushrooms

  1. In a pan with lid, that will be large enough for the chops, sauté them over medium high until brown in 1 T of oil.

  2. Add the white wine to deglaze for 15 seconds, then add tomatoes, cream, salt & Pepper, plus the chopped porcini. Reduce the heat to a simmer and cover.

  3. Cook 30-45 minutes test the chops. Meanwhile, reduce the porcini liquid to about 1/3 cup in a saucepan

  4. Thinly slice the mushrooms. Heat 1 T. oil in a separate pan add the mushrooms, salt and pepper and cook until their liquid has evaporated. Then add the reduced porcini liquid and cook until the mushrooms absorb that liquid.

  5. Remove them from the heat and add them to the pan with the chops cooking slowly for another 5-10 minutes. If the sauce is too thin, leave the lid off.

  6. Serve immediately

Dried porcini

Dried porcini


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

New this weekend, Pinche Pilz, a German-style kellerbier. It will go perfectly with a Chianina cheeseburger and weekend football.

$5 basket of Wings all day on Sunday

RETURNING BEER - Vacation Haze makes a return to our taps. A Coconut Hazy IPA (5.5% ABV and 30 IBU)

October is Down Syndrome Awareness Month and we are donating to the local Rio Grande Down Syndrome Network - 10% of Gross Food Sales and $1 from every pint of Petroglyph Wit will go to the Foundation all month long.

October 19: Color Me Beautiful - Create your fragrance flower. Space is limited. Call to reserve.

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M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Beef Tortelloni - Fresh Cheese Tortelloni pasta tossed with a creamy Rosa Sauce, Cajun spiced beef tips, diced tomatoes and topped with scallions and feta cheese.

Casa Lapostolle Canto, Meritage, Chile - Aromas of cranberry & spices, notes of black pepper, balanced tannins w/ chocolate & coffee finish

Pan Seared Fish of the Day - Perfectly pan seared Diver Scallops are served with silky garlic mashed potatoes, roasted artichokes, sauteed arugula, topped with a caper lemon butter sauce and smoked prosciutto powder

Tomaresca Chardonnay, Italy - Aromas of peach & pineapple w/ balanced acidity w/ a fruity finish

House Cut of the Day:
Cut of the Day - Hand Cut 24 oz. T-bone, grilled on an open flame, served with creamy garlic mashed potatoes, grilled asparagus, and a traditional Italian Salsa Verde

Barossa Valley Cabernet Sauvignon, Australia - Expressive dark plum with a seductive black currant richness

Tonight, 8:30 - Melissa Rios Live in the Bar

Thursday, 7:00 - Oscar Butler Live in the Bar

Weekend Brunch - 11:00 - 3:00

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24oz Hand Cut Harris Ranch Porterhouse, Salt Water Potatoes, Grilled Asparagus, Grilled Lemon Balsamic Reduction

Pan Seared Seafood - Icelandic Cod, Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula Lemon Caper Beurre Blanc

Ravioli - Red Chile Three Cheese Ravioli, House Spicy Bacon, Artichoke, Roasted Red Bell Pepper, Shallot Light Lemon Cream Sauce, Arugula, Shaved Parmesan

Braise - Slow Roasted Chianina Beef, Wild Mushroom Cream Ragu, House Rotatelli Pasta, Arugula, Shaved Parmesan

Weekend Brunch 11:00 - 3:00

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Fall, balloon, and halloween cookies coming in October.

Fall, balloon, and halloween cookies coming in October.

M’tucci’s Catering

We cater events of all sizes and varieties. Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com

Chef/Partner Shawn and Managing Partner Austin setting up for a catering event.

Chef/Partner Shawn and Managing Partner Austin setting up for a catering event.


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

A nice black summer truffle.

A nice black summer truffle.

M'tucci's Twenty-Five

M’tucci’s is crossing the Rio Grande! 

“When are you going to open on the East Side?” is a frequent question from our guests who live on the East Side of the river. Now we have the answer.

The new bar area will have sliding glass doors that will open to a new patio.

The new bar area will have sliding glass doors that will open to a new patio.

In the early part of 2020, M’tucci’s Twenty-Five will open on Pan American Freeway near Century 24 Rio Theaters in the former Chama River Brewing space. We are totally renovating the 10,000 square-foot restaurant, which will create a warm and inviting bar space, outdoor seating for 75-100, a dining room for 250 and a private banquet space.

After a two-year search for the perfect spot in central Albuquerque, this location is going to be great for us and our guests.

“We have been open for six years, and the reception to our concept has been incredible,” said John Haas, M’tucci’s Restaurants Managing Partner. “Customers have been asking us to open an east side location, and the time is right for us to open that. We expect this location to be our busiest and are thrilled to expand our restaurant concept so that the M’tucci’s Italian experience will now be more easily accessible to the entire metro area.”

The menu will consist of some M’tucci’s favorites, some new items that our chefs experienced on their June trip to Italy, and an expanded beverage program. 

The size of the restaurant and the location will mean an expanded wine selection, 16 local and specialty beers on tap, and a continued elevation of our cocktail program. Of course, all of our mixers will continue to be fresh and handcrafted and we expect to expand our Shrub selection with new flavors.

(L-R) Founder Jeff Spiegel, Founding Managing Partner John Haas, Founder Katie Gardner and Managing Partner Austin Leard speak to local press at the new M’tucci’s Twenty-Five location.

(L-R) Founder Jeff Spiegel, Founding Managing Partner John Haas, Founder Katie Gardner and Managing Partner Austin Leard speak to local press at the new M’tucci’s Twenty-Five location.

“We’ll continue the Private Select label program that we started in August with Maker’s Mark Bourbon and expand it to include other spirits and possibly a private label house wine from Italy,” said Austin Leard, Managing Partner and Beverage Director.

The larger space also will allow us to eventually expand our house-made products including breads, cured meats, cheeses and fresh pastas. Everyone is excited about this new location, but our chefs are particularly excited about the size of the kitchen. 

We have assembled the lead team of our talented chefs from our other locations to create the M’tucci’s Twenty-Five experience. There will be a job fair in December to hire nearly 120 kitchen staff, servers, bartenders and managers. 

One of our goals at M’tucci’s has always been to provide an authentic Italian dining experience at reasonable prices. Another important goal is to provide good jobs that pay a living wage and to give our team members the opportunity to excel and to reach their highest potential. Many of our current managers and Sous Chefs started as servers and line cooks. Perhaps you know someone who could become part of the M’tucci’s family?

Here are the links to local media coverage of our announcement:

Albuquerque Business Journal

KOAT-7

You can see the video at the 17:09 mark.


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

New this weekend, Pinche Pilz, a German-style kellerbier. It will go perfectly with a Chianina cheeseburger and weekend football.

$5 basket of Wings all day on Sunday

M’tucci’s Italian

Weekend Specials

Pan Seared Seafood - Hawaiian Snapper with Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Beurre Blanc Sauce

Ravioli - Wild Boar, San Marzano Ricotta & Feta Cheese ravioli with a Roasted Red Bell Pepper, Haricot Vert Caramelized Onion, Chile Flake White Wine Butter Sauce, Fresh Basil, Shaved Parmesan

Braised - Chianina Bone Marrow, Rosemary Red Wine, Slow Braised. Roasted Garlic Mash Potatoes, Grilled Asparagus, Red Wine Bone Marrow Sauce

Cut of the Day - 24oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction

Weekend Brunch 11:00 - 3:00

Vegetarian Eggs Benedict

Vegetarian Eggs Benedict


M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Fish- The Fresh Fish of the Day is Barramundi, which has a clean, buttery flavor and a meaty texture that appeals to just about everyone. It is served with garlic mashed potatoes, marinated Italian artichokes, and sautéed arugula in a bed of lemon butter topped with capers.

Cut of The Day- The house cut is a 24oz bone-in NY-Strip served with house mashed potatoes, grilled asparagus, and an Italian style salsa verde sauce.

Braised Special- Two house made sausage links braised in a white wine San Marzano tomato sauce with caramelized onions. Served on top of creamy mascarpone polenta.

Please ask about our wine pairings!

Tonight, 8:30 - Keith Sanchez Live in the Bar

Thursday, 7:00 - RJ Perez Live in the Bar

Weekend Brunch - 11:00 - 3:00

Italian Hash

Italian Hash

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Charcuterie Board for your next party!

Charcuterie Board for your next party!

M’tucci’s Catering

We love wedding receptions! Last weekend was a busy one, with two weddings, one at the Governor’s Mansion in Santa Fe. Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com

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ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

We promise to erect a nicer sign. Stay tuned for updates.

We promise to erect a nicer sign. Stay tuned for updates.

Focaccia

The only sound in the room was the soft chewing of Margherita Focaccia, punctuated by the occasional “mmmmm”. Only a few hours had passed since Chefs John Haas, Corey Gray, Shawn Cronin and Damian Lucero and I had finished another massive Italian lunch, but there was no way were passing up at least a taste of the focaccia pizza at L’Antico Mulino Pandolfo in Carrera, Italy.

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Focaccia (fo katch ya) is a popular Italian flat bread that likely originated in ancient Rome. The name comes from the Latin word for hearth bread, panis focacius. While the ingredients are similar to pizza dough, focaccia is always cooked in a pan, instead of directly on the hearth, and the techniques for preparing the dough are definitely different from pizza.While the Etruscans are credited with inventing focaccia, it is closely associated with Liguria, the coastal area around Genoa. In most of Liguria, it’s not even referred to as focaccia, but as Pizza Genovese.

The most popular styles are made with rosemary and it’s used as a side dish or for sandwiches. Some parts of Italy add cheese to the dough, or layer it with cheese, some areas top it like a pizza. It’s normally thicker than a pizza crust. The northern regions of Italy close to France and Austria, make a sweet version of focaccia that is called focaccia dolce, that has honey and other sweet ingredients and is closer to cake than savory focaccia. 

Focaccia is popular throughout Italy, but like much of regional Italian cooking, the recipe or even the name changes from region to region. In Bologna you should ask for crescentina and in Florence and Rome it is called schiacciata.

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When the M’tucci’s chefs were in Carerra in Western Tuscany working with Master Baker, Francesco at his artisan bakery, they watched as he used a slightly different technique for his focaccia, primarily because he makes it for different uses. 

“He does a few fundamentally different things that makes a light and airy focaccia with a crisp crust,” said Chef/Partner Shawn Cronin. “It was perfect for his focaccia pizza.”

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“The great thing about bread, is that there are thousands of ways to make it, depending on your desired end result. We use golden raisins because they provide a little bit of sweetness and acidity. When we developed our recipe, we knew we were going to offer charcuterie which has salty cheeses, salty cured meats and copious amounts of olive oil. We figured the raisins would be a nice complement to these flavors,” he added.

After the 3-day fermentation, our dough starts wet, requiring Gabriel to slam it repeatedly on the table.

After the 3-day fermentation, our dough starts wet, requiring Gabriel to slam it repeatedly on the table.

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“Our recipe and technique make our focaccia chewier than Francesco’s, which means it can pair well with any cheese, oil or condiment. My favorite sandwich is our house capicolla and mozzarella, with a little onion mostarda and arugula,” he added. “We also don’t use commercial yeast and we rely on a three-day fermentation, which adds to the chewy texture.”

The focaccia made at M’tucci’s Italian Café & Market is made with golden raisins, rosemary and parmesan and is sold by the slice or the sheet pan. It’s perfect with a Charcuterie board or as a sandwich (two pieces or open-face). We also make a version with green chile for the roasted pork sandwich on the lunch menus at M’tucci’s Italian and M’tucci’s Moderno.

Fennel Crusted Pork Loin, Aged White Cheddar Cheese, Green Chile Aioli, Lettuce, Tomato, Pickled Red Onion, Green Chile Foccacia

Fennel Crusted Pork Loin, Aged White Cheddar Cheese, Green Chile Aioli, Lettuce, Tomato, Pickled Red Onion, Green Chile Foccacia


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

Wednesday, September 18: Cheeseburger Day (stay tuned for specials)

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus, Lemon Balsamic Reduction

Pan Sear Fish - Swordfish, Sautéed Arugula, Grilled Artichoke, Garlic Mashed Potatoes, Capers Lemon Beurre Blanc

Braised - Wild Boar, San Marzano Tomato Wild Mushroom Ragu tossed with House Rototelli

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Roasted Local Oyster Mushrooms, Sias Farms Heirloom Tomato, Artichoke White Wine Butter Sauce

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Shrimp Diablo Wild Caught Patagonia Pink Shrimp, simmered with carrots, celery, capers, caramelized onions, white wine and red chile flakes and marinera, tossed with fresh arugula and spaghettini pasta

Pairing - Planet Oregon, Pinot Noir - Oregon
Bing Cherry, ripe cranberry and a hint of cinnamon spice with a mineral driven finish.

Pan Seared Fresh Swordfish and switching to Yellow Tail Amberjack - Seared to perfection and served with garlic roasted artichoke, sauteéd fresh arugula and creamy garlic mashed potatoes, topped with a caper lemon butter sauce and smoked prosciutto powder

Pairing - Tomaresca Chardonnay, Italy - Aromas of peach and pineapple with notes of jasmine flowers, balanced acidity and fruity finish

24 oz Porterhouse is our Cut of the Day
Hand cut and grilled to order on an open flame, served with Garlic mashed potatoes, grilled asparagus and a traditional Italian salsa verde

Pairing - Lapostolle Canto, Meritage, Chile - Aromas of cranberry and spices, notes of black pepper, balanced tanins with chocolate and coffee finish

Tonight, 8:30 - Cali Shaw Live in the Bar

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

M’tucci’s Catering

MARCH OF DIMES FUNDRAISER

Chef/Partner Cory Gray and Pastry Chef Lauren Bell were part of our team at the 6th Annual March of Dimes Signature Chef Auction last night at Las Puertas. Guests sampled dishes created by 12 different local businesses. M’tucci’s donated the food for the event, in addition to providing bar service with Trey and Randall and Austin Leard on hand to pour Prosecco for the VIP tables. M’tucci’s will donate the food and our time for a private 5-course private dinner. The entire amount of our team’s winning bid of $1,700 will go to the March of Dimes.

Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com

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ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Available - or is it??

Available - or is it??

M'tucci's Profiles - John Haas

A large part of M’tucci’s success is the man who created the menus, organized the kitchens, and built the kitchen staff, Executive Chef and founding partner, John Haas. One of his guiding principles says it all.

“I have always found inspiration in the past, instead of in the future. Some people chase trends, but I’ve always been inspired by the things you can connect to and it’s hard to connect to a trend.”

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John has been involved in restaurants for more than 20 years, beginning at a family friend’s Ames, Iowa sports bar as a dishwasher at the age of 15. While in college in Iowa City, he trained with chefs who had worked in famous kitchens in New Orleans and San Diego, absorbing techniques and a passion for cooking great food.

He really launched his career in Des Moines, where he was cooking in a Mediterranean restaurant, which featured some Italian dishes, and he had the chance to spend time in the kitchen with an Italian chef from the Veneto who came to the U.S. as part of a sister city cooking program. 

“For a week of 15-hour days, I cooked alongside this guy who had been in the chef Olympics and who didn’t speak English, but I learned a lot. It was a game changer, a pivotal moment in my career when I was introduced to the passion and technique in Italian food,” he said.

“I ended up as head chef at the young age of 25 in a high-end restaurant, doing some cool stuff, like expensive wine dinners. But my drive was so strong to excel that after a year and a half of 90-to-100 hour work weeks, I burned out.” 

He left thinking he wouldn’t work in restaurants again.

John talking with a winemaker in Tuscany, with the help of a translator app.

John talking with a winemaker in Tuscany, with the help of a translator app.

After a few months away, Bravo (a national Italian restaurant chain) contacted him about a job and his first thought was no. Going from high-end dining to a corporate setting didn’t seem like a step up.  Before giving up on the restaurant business completely, he thought about all the positive things he could learn in a corporate setting and decided to give it a try. 

“While I was with Bravo, I really learned how to run a restaurant, about the financial side, the systems, ordering, inventory and I discovered it was something that I loved and it reinvigorated me,” he said. “We had rules about what we could order and those rules didn’t allow for a lot of creativity, which was good, because it taught me how to think about ingredients differently. Instead of being able to rely on expensive ingredients like Iberíco pork, I now had to learn how to respect everyday ingredients and how to work with them. It gave a lot of discipline to my cooking. It was instrumental in my development process.”

He moved to Albuquerque to take over as Executive Chef at  Bravo and after three years of turning the restaurant around, he started itching for a challenge. He saw an ad on Craigslist, “Looking for a Chef” and replied. He heard from M’tucci’s founders Jeff Spiegel and Katie Gardner and learned they were not only looking for a chef, but were looking for a location, as well. John was a little more interested in jobs at established restaurants, and didn’t really pursue the connection. 

He continued interviewing. One restaurant told him they couldn’t meet his salary requirements, and later that day he heard from Jeff who asked if he was still interested and who asked if they could meet. They lunched on tacos at what was then Los Altos Ranch Market, now El Super grocery. 

“I was tired of interviewing, but I was interested in the tacos,” he said. “I had always heard about the place and wanted to check it out.”

As it turns out, he and Jeff discovered they had a lot in common and they agreed to continue their conversations over the next few weeks. Jeff recently recalled his meetings with John Haas.

Working with master baker, Francesco, in Carrera, Italy.

Working with master baker, Francesco, in Carrera, Italy.

“When Katie and I decided  to reprise our restaurant experience in NM after 23 years in the restaurant business in NYC, I knew I wanted a chef partner,” Jeff said.

“As has always been our practice, I invited the top three candidates to join me at our home to cook. At the end of those three days, and after countless hours of conversations with John, I pulled the trigger, hired him, and told him that he’d be a partner when the time was right to do the documents. It was the best partner decision I ever made. John cares about others, is a forgiving perfectionist and an excellent leader.”

“When I told Jeff if I wouldn’t have been a chef, I would have been an accountant, I think he thought, ‘I’ve found my chef’”, John said.

In the time leading up to finding a location, they had discussions about the character of M’tucci’s. Would it be fine dining with white tablecloths? From day one, they decided that was not the kind of restaurant they would open.

Saturday morning meeting with the kitchen crew at M’tucci’s Italian.

Saturday morning meeting with the kitchen crew at M’tucci’s Italian.

“I think people want value and interesting ingredients. Our whole thing was big flavor, being non-pretentious, very approachable and to let the food speak for itself. We wanted the type of place where people could eat a couple of times of week, instead of only for special occasions.”

After six years and with four M’tucci’s locations operating, what motivates John to continue to work long hours?

“I feel like I’ve been given a gift. Jeff gave me a chance and invested in me, and there is not a day that I don’t try to repay that gift. Part of (repaying that gift) is creating opportunities for other people, to give them the chance to grow and to prove how good they can be,” he replied.


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR & NFL Football!

Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

Saturday, September 7: Beer Lover’s Day

Wednesday, September 18: Cheeseburger Day (stay tuned for specials)

Spicy Wings for Happy Hour: BBQ, Chipotle and Jerked. A plate of one flavor or mix them.

Spicy Wings for Happy Hour: BBQ, Chipotle and Jerked. A plate of one flavor or mix them.

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Fish- The Fresh Fish of the Day is a swordfish with a mildly sweet flavor and a moist meaty texture. It is served with Garlic Mashed Potatoes, Marinated Italian Artichokes, and Sautéed Arugula in a bed of Lemon Butter topped with Capers.


Cut of The Day - The house cut is a 24oz bone-in NY-Strip served with house Mashed Potatoes, Grilled Asparagus, and an Italian style Salsa Verde Sauce.


Braised Special - 20oz Bone-in Lamb Shank braised in a White Wine Sauce with Fresh Celery, White onions, Ripe San Marzano Tomatoes with hint of cinnamon and nutmeg spice. Served with Creamy Polenta and Sautéed Baby Spinach.

Please ask about our available wine pairings!

8:30 Friday 9/6: Leah Leyva Live in the bar

7:00 Thursday, 9/12: Javier Ortega Live in the bar

Live Music every Thursday & Friday night.

Live Music every Thursday & Friday night.

M’tucci’s Italian

Weekend Specials

Cut of the Day - Bone-in NY strip, Salt Water Potatoes, Grilled Asparagus, Grilled Lemon Balsamic Reduction

Pan Seared Seafood - Sea Scallops, Garlic Mashed Potatoes, Grilled Marinated Artichokes, Sautéed Arugula with Capers in Lemon Beurre Blanc Sauce

Braised - Napoleon-Creamy Garlic Polenta, Five Pork Bolognese Marinara, Sautéed Spinach

Ravioli - Duck Ricotta Ravioli in a Mushroom Thyme Brodo, Caramelized Onion, Local Roasted Gray Farm Oyster Mushrooms, Shaved Parmesan & Arugula

SHAMROCK FOODS FIRED UP! CHEF CHALLENGE

M’tucci’s Italian Sous Chef Damian Lucero took on chefs from Santa Fe and El Paso in a cooking competition in Albuquerque yesterday. Each chef was given the same basket of ingredients and given 30 minutes to create a dish for three local chef-judges. The Challenge was moderated by Celebrity Chef Antonia Lofaso at the Albuquerque Convention Center. Damian was assisted by M’’tucci’s Italian Cafe & Market Chef/Partner Shawn Cronin. Our guys cooked an amazing red snapper, but came up short for the win.

Don’t miss our Weekend Brunch with Italian favorites and new takes on brunch items. Then try to choose from one of our 7 special brunch cocktails, shown below. Or bring a crowd and try all 7!

Clockwise from the front: Italian Iced Caffé, Bellini, Bloody Mary, Amalfi Coast High Ball, Negroni Sbagliato. Below: Aperol Spritz and the Mimosa Bar (Prosecco with a selection of juices).

Clockwise from the front: Italian Iced Caffé, Bellini, Bloody Mary, Amalfi Coast High Ball, Negroni Sbagliato. Below: Aperol Spritz and the Mimosa Bar (Prosecco with a selection of juices).

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

M’tucci’s Catering

MARCH OF DIMES FUNDRAISER

Chef/Partner Cory Gray and Pastry Chef Lauren Bell were part of our team at the 6th Annual March of Dimes Signature Chef Auction last night at Las Puertas. Guests sampled dishes created by 12 different local businesses. M’tucci’s donated the food for the event, in addition to providing bar service with Trey and Randall and Austin Leard on hand to pour Prosecco for the VIP tables. M’tucci’s will donate the food and our time for a private 5-course private dinner. The entire amount of our team’s winning bid of $1,700 will go to the March of Dimes.

Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

M'tucci's Private Select Bourbon

M’tucci’s has an amazing cocktail program that includes hand-crafted Shrubs, staff-created cocktails, and our own riffs on some of the classic cocktails. Our selection of bourbon and rye are among our most popular. So, to increase our commitment to craft cocktails, we sent two of our managing partners (Chris O’Sickey and Austin Leard) and our bar manager (Trey Godwin) to Bourbon country, primarily around Louisville, Kentucky.  

When they arrived, they were asked why they were visiting, and the three responded in unison, “We’re here for the whiskey.” They were promptly corrected, “You mean bourbon.”

Their goal was to soak up the culture of bourbon and bring it back. However, they did a little more than just sip bourbon and soak up the culture.

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“Since we sell a lot of whiskey, our goal was to find a program that was unique and would allow us to buy our own one-of-a-kind barrel. After some research, we discovered that Maker’s Mark had a program that would be unique for us,” said Austin Leard.

Maker’s Mark started distilling in 1953 and is still owned by the same family today. Their attention to detail, their passion for quality ingredients, and the slow, exact aging they demand, are what make this bourbon special. You can read about their story here.

In 2010 they released Maker’s Mark 46, which was their first new product since they distilled the original Maker’s Mark Bourbon. The son of the founder created the Maker’s Mark 46 barrel select bourbon by adding a combination of seared French Oak staves to their barrel-aged bourbon for an additional 9 weeks (on top of the 5 3/4 to 7 years of aging). The flavor profile of the 46 has a higher level of caramel and vanilla. The success of this process led to the Private Select program, which led us to Kentucky.

In the tasting room, there are five different styles of wood staves which have been added to five different barrels of fully matured Maker’s Mark at cask strength for an additional 9 weeks. After tasting the five flavor profiles, our guys started blending flavors to find the perfect blend that that would be uniquely for M’tucci’s. Maker’s Mark claims that there are more than 1,000 possible combinations.

Chris, Trey and Austin mixed and blended and created four different flavor combinations and they ended up choosing #4 - one was too spicy, the second one didn’t have enough spice and one didn’t have enough full mouth-feel. After creating the combination that they felt was right, they went to the barrel room and uncapped a barrel and removed the top rings. Ten selected seared French oak staves were added and the barrel was reassembled. Then the 53-gallon barrel is filled with cask strength Maker’s Mark, where it will age for another 9 weeks in a cold limestone cave. After the aging is complete, our bourbon will be bottled in unique Private Select bottles. M’tucci’s Private Select Maker’s Mark will be just under 108 proof.

Trey, Chris and Austin each initialed our unique Private Select labels, which are printed on an old 1935 hand cranked printing press, then they signed our barrel, which we will display in our restaurants. 

Look for M’tucci’s Private Select Maker’s Mark Bourbon to arrive in 12 weeks or so, depending on delivery times.

Austin filling the 53 gallon barrel with what will become M’tucci’s Private Select Maker’s Mark Bourbon.

Austin filling the 53 gallon barrel with what will become M’tucci’s Private Select Maker’s Mark Bourbon.

In addition to the Maker’s Mark experience, our three M’tucci’s guys visited the Jim Beam Still House where they saw Jim Beam White Label being made. They sampled  Knob Creek, Basil Hayden, Bookers, and Bakers and visited Angel’s Envy. One day, they took a break from bourbon and went to Copper and Kings, a distillery that specializes in brandy. Their aging program features a selection of brandies aged in a variety of barrels that have held rum, tequila and even port.

While they toured some Maker’s Mark rack houses, they learned about the unique look of the rack houses that stems from the days of prohibition. As the whiskey ages in barrels, the evaporation (the Angel’s Share) would produce a black mold on the exterior of the buildings. This was a telling a sign for federal agents looking for illegal bourbon production during the dark days of prohibition. Now all of the rack houses are painted black.

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When M’tucci’s Private Select arrives, you can look for three things:

M’tucci’s Private Select will become the main bourbon in our Old Fashioned (now Stranahan’s).

We’ll create a Signature Cocktail (maybe two).

We will expand our private select program beyond bourbon.

Chris said that the passion for bourbon in Kentucky permeates every aspect of their lives. Bourbon is as important in the toniest hotel lounge as it is in the dark, basement dive bar. 

“I’m excited to bring our Private Select Bourbon to M’tucci’s and share it with everyone else,” he said. 

Won’t that be a fantastic Christmas present??

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M’tucci’s Private Select Maker’s Mark Bourbon barrel is resting here right now!

M’tucci’s Private Select Maker’s Mark Bourbon barrel is resting here right now!


NEWS FROM M’TUCCI’S

LABOR DAY: All of our restaurants will be open normal hours on Labor Day, so if you’re around, we are too!

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR

Happy hour is back and better than ever. Lucky 7 Happy Hour features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints.

M’tucci’s Moderno

Weekend Specials

Squid Ink Rissotto - Baby Scallops, Calamari, Mushrooms & Marinated Tomatoes

Tomaresca, Chardonnay, Abruzzo, Italy: Balanced acidity, lite fruity aftertaste, slightly dry

Icelandic Cod Buttery to medium texture

Bottega Vinaia, Pinot Grigio, Italy: Delicate floral notes, fruity aromas from pear and peach, a little dry with balanced acidity

Cut of the Day: 24 oz Porterhouse

Sassarogale, Sangiovese, Italy: Notes of wild berries, cherries and a moderate spiciness

Gelato - Stracciatela
Sorbet - Peach Champagne

Lemonade - Peach Ginger

8:30 Friday 8/30: Lani Nash Live in the bar

7:00 Thursday, 9/5: Oscar Butler Live in the bar

M’tucci’s Italian

Weekend Specials

Pan-Seared Seafood- Robalo, Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula with Lemon Beurre Blanc & Capers

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Artichoke Roasted Summer Squash & Red Bell Pepper, White Wine Butter Sauce, Arugula, Shaved Parmesan

Rotisserie - Garam Masala Roasted Duck Legs, Garlic Mashed Potatoes, Grilled Asparagus, Cherry Balsamic Reduction

Cut of the Day - 24 oz T-bone, Croquets Grilled Asparagus, Balsamic Reduction

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M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market continues to offer amazing pastries in our display case every day. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Fresh Mozzarella and Burrata, plus Aged Balsamico for Caprese Salad. All you need is tomatoes.

M’tucci’s Catering

Recently, we catered the New Mexico Make A Wish foundation fundraiser. We provideda full bar and the buffet included Charcuterie Boards, Shrimp Boards, Chianina Meatballs and Arancini. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Mozzarella & Burrata

 As you may have noticed, the grocery stores and the farmers markets are loaded with fresh tomatoes of all sizes, shapes and colors: small Lemon Pears, round Lemon Boys, bright red Super Sweet 100s and pink Brandywines. That’s a good thing for me, since the hot, dry summer has slowed my garden tomato production of those varieties for now. I hope it’s a good thing for you, as well.

I love dressing slices of large tomatoes or a bowl of halved cherry tomatoes with a handful of fresh basil, good extra-virgin olive oil (EVOO) and a small drizzle of an aged balsamic vinegar. Fresh tomatoes like these cry out for Insalata Caprese, the classic Italian pairing of fresh tomatoes, fresh mozzarella and basil.

Insalata Caprese  at M’tucci’s Moderno

Insalata Caprese at M’tucci’s Moderno

Cheese is probably one of the oldest foods and, like many wonderful things to eat, was probably a happy accident. Nearly four thousand years ago the Chinese and people in the Middle East used animal stomachs to transport food. In the case of milk, the rennet in the stomach lining are a natural coagulant. Walk a few days with milk in your natural backpack and, mamma mia!, cheese. During the Middle Ages, the Romans turned cheese making into an art.

The best mozzarella in Italy comes from Puglia in the south, where it is made with water buffalo milk and called mozzarella di bufala. It is called fior di latte if cow’s milk is used. The fresh mozzarella and burrata in Puglia are not considered cheese (formaggio), but are called latticini (dairy product) and are customarily eaten fresh.

Mozzarella and burrata are also known as pasta filata, cheeses that are pulled and stretched and are meant to be consumed within a day of production. That’s why locally made mozzarella will be better than imported mozzarella - it’s all about the freshness.

At M’tucci’s Italian Café & Market, we make our own mozzarella and burrata a couple of times a week, both for menu items at our other restaurants and for retail sale in the Market. Like many things Italian, it’s not a complicated process, but it does rely on technique and quality ingredients. Kai, who is our main casaro (cheese maker), said one of the hardest parts is becoming accustomed to plunging lightly-gloved hands into the hot mixture of water and curds (nearly 190 degrees) and working the cheese to the right consistency. In addition to the importance of technique, the quality of the milk is extremely important.

While mozzarella is a soft, fresh cheese, it has a firm consistency. Burrata is related to mozzarella, but different. Burrata is made by pressing a ball of mozzarella into a flat piece, forming a pocket, then adding a mixture of cream and stracciatella (strips of mozzarella) to the pocket and sealing it. In a sense, it’s a ball of mozzarella with a creamy, cheesy center.

The next time you pick up some mozzarella and burrata from the Market, don’t forget to get a bottle of the 10-year-old Aceto Balsamico. This is a certified Modena IGP (Indicazione Geografica Protetta) vinegar, sweet and slightly syrupy, that will enhance your Insalata Caprese and many other dishes. The IGP designation means it is a genuine food product made in a specific area according to strict guidelines.

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Last night I made two salads by starting with a plate of mixed greens. I marinated some chopped cherry tomatoes with fresh basil, EVOO, sea salt and fresh ground pepper. After 30 minutes I spooned the tomatoes and their juice on top of the lettuce, then cut a ball of burrata over the top of each salad (half for me, half for my wife). A bit of the balsamic vinegar over the top was the finishing touch.

Another popular Southern Italian salad is Insalata di Pomodoro e burrata con pangrattato e basilco or Tomato and Burrata Salad with bread crumbs and Basil. It’s easy to make variations of this with stale or fresh bread for the pangrattato, or just simply add some of M’tucci’s Sourdough bread cut into chunks.


Recipe for 4

3/4 pound of heirloom tomatoes or any ripe, flavorful tomato (cored and cut into 1” chunks)

8-10 cherry tomatoes halved (yellow or red)

M’tucci’s Sourdough (2-3 slices), light toasted or slightly stale, cut into 1” cubes (optional to rub them with a bit of fresh garlic before chopping)

EVOO

1/3 - 1/2 C. Fresh Basil

1 ball of M’tucci’s Burrata

  1. Lightly salt tomatoes and place in a colander to drain about 30 minutes.

  2. If you don’t toast the bread, sauté it in a bit of EVOO for a crispy, olive oil flavor.

  3. Combine tomatoes, chopped basil and bread, then cut the burrata into chunks, taking care to reserve the creamy liquid.

  4. Add the burrata chunks and toss with a bit of EVOO and the creamy liquid. Dress the top with balsamic vinegar, salt & pepper to taste.

  5. Serve immediately

Chef Fred Gallegos’ Caprese Trio at M’tucci’s @ Lava Rock Brewing: burrata, fresh tomato, basil oil & 10-year old balsamic, smoked mozzarella, tomato jam & pesto, and mozzarella, smoke balsamic tomato and fresh basil.

Chef Fred Gallegos’ Caprese Trio at M’tucci’s @ Lava Rock Brewing: burrata, fresh tomato, basil oil & 10-year old balsamic, smoked mozzarella, tomato jam & pesto, and mozzarella, smoke balsamic tomato and fresh basil.


NEWS FROM M’TUCCI’S

LABOR DAY: All of our restaurants will be open normal hours on Labor Day, so if you’re around, we are too!

M’tucci’s @ Lava Rock Brewing Co.

HAPPY HOUR

Happy hour is back and better than ever. Lucky 7 Happy Hour features several menu items for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints.

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Tonight, Friday, August 23: Instant Karma Live on the patio at 7:00.

Food & Beer Pairing

We held our first successful food and beer pairing Wednesday night and we look forward to doing many more. These are a great opportunity for the kitchen to try new items that pair well with the dozen or so Lava Rock beers on tap. Here are a few photos from the evening.

M’tucci’s Italian

Weekend Specials

Cut of the Day - Porterhouse, Salt Water Potatoes, Grilled Asparagus Balsamic Reduction

Pan-Seared Seafood - Ruby Red Trout, Creamy Garlic Mashed Potatoes, Sautéed Arugula, Capers, Lemon Beurre Blanc

Ravioli - Red Wine Porcini Braised Duroc Pork Asiago, Wild Mushrooms Carmelized Onions, Shaved Parmesam, Micro Greens

Braise - Harris Ranch Beef Tips, Five Cheese Tortellini, Roasted Summer Squash, Red Bell Pepper, Haricot Vert, Light Lemon Cream Sauce, Arugula, Shaved Parmesan

AUGUST PRIX FIXE MENU

8/28/19

1st Course- Creamy Smoked Corn Chowder, Green Chile, Smoked House Bacon

2nd Course- Smoked BBQ Game Hen, Watermelon BBQ Sauce, Jalapeño Cornbread, House Slaw

3rd Course- Flourless Chocolate Cake, Coffee Ganache, Orange Coulis, Crispy Semolina

M’tucci’s Moderno

Weekend Specials

Spicy Penne and Salmon $20 - Italian olives, capers, serrano chiles, white wine, marinara

Rufino Rose, Italy, 8/32 - Notes of strawberry and hints of rose petal, white fruits and berries compliment the acidity and bubbles

Yellow Tail Tuna - $23 Buttery soft with a light sear

Michael David, Sauvignon Blanc, California, 9/36 - Refreshing notes of crisp apple, honeysuckle, and orange blossom, bright and slightly acidic.

Cut of the Day: 24 oz NY Strip - $32

Sasserogale, Sangiovese 7/28 - Notes of wild berries, cherries and a moderate spiciness

8:30 Friday: Julian Dossett Live in the bar

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

A M’tucci’s/Lava Rock “Beeramisu”: Lava Rock Coffee Pale Ale Soaked Lady Fingers, Chocolate Caramel Sauce & White Chocolate Mascarpone Cream.

A M’tucci’s/Lava Rock “Beeramisu”: Lava Rock Coffee Pale Ale Soaked Lady Fingers, Chocolate Caramel Sauce & White Chocolate Mascarpone Cream.

M’tucci’s Catering

Recently, we catered the New Mexico Make A Wish foundation fundraiser. The buffet included Charcuterie Boards, Shrimp Boards, Chianina Meatballs and Arancini. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com

catering.007.jpg

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

M'tucci's Profiles - Jeff Spiegel & Katie Gardner

After nearly seven years as a health care consultant in Manhattan, Jeff Spiegel had an epiphany.

“At some point I got a glimpse of myself as a consultant walking down Madison Avenue with my overcoat and my briefcase in hand . . . and I took a start and thought holy s**t, that’s me. It’s not what I had in mind. I turned around and went home and called my brother (his business partner) and said I’m done.”

That epiphany in 1982 put Jeff and Katie Gardner, his wife and partner, on the path that would eventually lead to Albuquerque and to M’tucci’s. A friend suggested they start a restaurant in NYC, because “we like to cook”, (usually a terrible reason for getting into the restaurant business). So, Jeff said sure, sounds like a good idea.

While planning for a year, walking Manhattan to understand the restaurant business, good locations and commercial properties, they met the CEO of a public company that owned restaurants. They talked about doing a project together. While the deal didn’t happen, the CEO became an amazing mentor, guiding them to their initial restaurant space, providing the tools to get started, and even lent them a bookkeeper.

In 1983 they opened Margaritas on the Upper East Side, serving the city’s first Mexican food that wasn’t “garbage.” They held a cooking competition for prospective chefs and hired Christine Keff (who went on to win a James Beard award for her Seattle restaurant, Flying Fish) who had never cooked Mexican food. They both agreed that her food was fabulous.

Katie said they didn’t advertise, but they had the great idea of giving away margaritas for the first three nights and, of course, they were packed. Jeff said every restaurant they have ever opened since has always been packed. More restaurants followed, because as Katie says, “Jeff likes to start things. He likes the whole process of planning.”

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After 23 years of operating 11 restaurants in Manhattan, they decided it was time for a change, so they sold their restaurants and moved back to Albuquerque, Jeff’s hometown, and worked on different projects and jobs until 2013. They said that they didn’t go out to restaurants that much, but when they did, the service was uniformly cold and impersonal. Jeff was working as a consultant on economic development and realized that he could create 60 jobs just by opening a restaurant. That’s economic development!

“We knew exactly what we wanted to do,” Jeff said. As with all of their previous places, at M’tucci’s Italian they surrounded themselves with good people. “We’ve always had good people.”

Dave Herndon, a magazine editor and a former bartender at Margaritas said, “The real secret sauce has always been that they create a hospitable, loose, fun atmosphere where people can be themselves and feel at home. The vibe starts with Jeff and Katie’s fun loving personalities, which informs their staffing—They have highly tuned people instincts. They pick the right people, and the wrong ones get weeded out really fast. Customers are treated as friends and become regulars. Everybody wins.”

During the regular meetings of servers and bartenders, standards of service are discussed at length. The level of professionalism is emphasized repeatedly. Much of the M’tucci’s staff has been with us since the doors opened. Katie said that’s because Jeff believes that employees deserve to earn a living wage and that they and John Haas (Founding Partner/Executive Chef) believe in training and promoting talented staff. Several of our original cooks, servers and bartenders are now in management positions.

“I always prefer having the restaurant built out. Sometimes, it’s in a location that may not have appeared to be favorable. Anywhere I have opened in a location where the previous restaurant failed and ours has always been successful. Thanks to you - our guest.”


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s kitchen is winding up their first month at Lava Rock Brewing Co. The brewers have been busy and have filled up 13 taps with their ales and lagers. Chef Fred has created a menu to complement the beers made by Ram Khalsa. Click here to see the menu, a map of the location, and the hours.

Wednesday, August 21 @ 7:00: Special Six Course Beer (5 oz.) and Food Pairing:

  1. Gila Gose shrimp & Crab Ceviche

2. Shiprock Saison & Honey Balsamic Chicken Wing

3. Petroglyph Wit & Watermelon with Feta, Basil

4. Brown Trout Lager Dunkle & Sausage Orzo Ragu

5. 32 Bravo DIPA & BBQ Meat Balls, Arugula, Apple Mustard

6. Capulin Pale Ale & Chocolate Cherry Tart Hazelnut Cookie Crust


$24 with beer - Reservations recommended - $6 deposit

Tonight, August 16 @ 7:00: Live Music with H28

Visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

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M’tucci’s Italian

Weekend Specials

House Ravioli

Local Roasted Bell Pepper-Three Cheese Ravioli, Spicy House Bacon, Roasted Summer Squash, Caramelized Onion, White Wine Butter Sauce.

The Braise

Porcini Braised Duroc Pork Shank, Creamy Polenta, Sautéed Spinach, Local Porcini, Red Wine Braising Sauce.

Cut of the Day

24oz T-Bone, Salt-Water Smashed Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction.

Pan Seared Fish

Opah, Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce.

Lapostolle Canto de Apalta Red Blend 2012

Glass 8 – Bottle 30

Michael David Freakshow Cabernet 2015

Glass 9 – Bottle 36


Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

AUGUST PRIX FIXE MENU

8/21/19

1st Course- Heirloom Tomato, Smoked Portabella, Aged Balsamic, Creamy House Mozzarella, Toasted Sunflower Seeds 

2nd Course- Chianina Italian Cut Sirloin, Crispy Sea Water Potatoes, Marinated Red Bell Peppers, Colonata Style Butter

3rd Course- Cheesecake Bars, Strawberry Shrub Smetana, Fresh Fruit

8/28/19

1st Course- Creamy Smoked Corn Chowder, Green Chile, Smoked House Bacon

2nd Course- Smoked BBQ Game Hen, Watermelon BBQ Sauce, Jalapeño Cornbread, House Slaw

3rd Course- Flourless Chocolate Cake, Coffee Ganache, Orange Coulis, Crispy Semolina

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Sarah with some of her beautiful baguettes, fresh daily!

Sarah with some of her beautiful baguettes, fresh daily!

M’tucci’s Moderno

Weekend Specials

Shrimp and Lobster Risotto - Wild Mushrooms, Asparagus, Grape tomatoes - $26

Rufino Rose, Italy, Notes of strawberry and hints of rose petal, white fruits and berries compliment the acidity and bubbles $8/32

Yellow Tail - Buttery soft with a lite sear - $23

Michael David, Sauv Blanc, California, Refreshing notes of crisp apple, honeysuckle and orange blossum, bright and slightly acidic. $9/36

Cut of the Day: 24 oz Porterhouse - $34

Tercos, Malbec, Argentine - Earthy, Berries and plum flavors, soft tanins with a long finish $8/32

Lemonade: Ginger Peach--Gelato: Tiramisu-- Sorbetto Peach Champagne

Tonight, August 16 @ 8:30: Amy Cliser Live

M’tucci’s Catering

Here are a few photos from the Make A Wish foundation fundraiser. Give us a call for your next event, wedding reception or party! Click here to see our catering menu. 505.350.0019 or catering@mtuccis.com


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

M'tucci's Pizza

Where did you have your first pizza? ( At home when Dad brought home a Chef Boy-Ar-Dee pizza kit for Sunday dinner. He ruined it with canned mushrooms and anchovies - yechh!)

Where did you have your most memorable pizza? ( Probably a tie between several places in Italy and M’tucci’s @ Lava Rock Brewing last night.)

A $144 billion-a-year business, pizza has been around for centuries and can be found in nearly every country around the world. Around 3 billion pizzas are made every year, 83% of Americans have eaten it in the past month, and there are more than 76,000 pizzerias in the U.S. The word “pizza” could have come from “pita” which were likely the first types of flatbread to be covered with toppings. Pizza’s story begins in Naples, Italy in the 17th century, according to food historians.

A M’tucci’s grating of fresh parmesan when the pizza comes from the oven.

A M’tucci’s grating of fresh parmesan when the pizza comes from the oven.

It was the arrival of tomatoes from the New World that gave Italy the most popular topping for the flat breads that had been prepared in Naples. Historians believe the first pizza was created in 1734 at a small corner shop near the port, where the food was popular with sailors going to sea. The first pizza was the marinara (Italian for sailor) and was topped with crushed tomatoes, olive oil, oregano and garlic. Antica Pizzeria Port’Alba is considered to be the first pizzeria and is still operating at the original port location.

In Naples, pizza was considered food for the poor and was not embraced by royalty until 1889, when Raffaele Esposito from Pizzeria Brandi served Queen Margherita and King Umberto I his famous creation; tomato and mozzarella pizza topped with fresh basil. Bearing the colors of the newly-created Italian flag (red, white and green), the dish became a hit and is still one of the most commonly ordered pizzas in Italy.

While the types, shapes and ingredients of pizzas around the world vary wildly (squid in Japan, green beans in Brazil), the Associazione Verace Pizza Napoletana is the Naples-based, international governing body that sets forth the rules for Pizza Napoletana. They stipulate the ingredients and the size, and that it must be cooked in a wood-fired oven at temperatures between 806-896 degrees F and be finished in 90 seconds or less. There are even guidelines for the thickness of the center and the edges of the crust.

However precise, these rules result in the nearly perfect food with all of the taste groups covered. You have salt from the dough, sweetness from tomatoes, sour from the mozzarella di bufala and some bitterness from the lightly charred crust (the char should look spotty).

There are no certified AVPN pizzerias in New Mexico, and M’tucci’s doesn’t intend to be the first. Still, we embrace the style of Pizza Napoletano, creating pizzas that are true to our philosophy of fresh, great ingredients and hand made.

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Six years ago, when M’tucci’s Italian opened, M’tucci’s Italian Market soon followed with Chefs Shawn Cronin and Cory Gray in charge of breads, pizzas, making mozzarella and curing meat. They had worked together at Farina Pizzeria and had a few ideas about creating the best pizza. According to them, the most important ingredient isn’t what’s on top - it’s the crust. It’s the most difficult ingredient to get right, and it’s the most critical to the flavor, the mouth feel and the integrity of the pizza.

Also, they wanted to create food that was more natural, that was easier to digest, and that would have a distinctive flavor. So, they tossed out the dry yeast and created their own starter for leavening. They also lowered the temperature and extended the time for proofing the period that the dough rises). That sourdough starter, special flour, water and salt is what makes M’tucci’s pizzas unlike any other pizza in the area.

While pizza is normally a simple food, making one is full of potential pitfalls: the dough can be too wet, or it can have too much flour, or it can be kneaded too much. It takes experience and technique to create a sublime pizza. All of our pizza chefs (pizzaiolo) agree on the most challenging part of making a pizza - the stretching of the dough. Some use a technique to stretch flat on the pizza peel and a few like to give it a light toss in the air (frowned upon by AVPN) to achieve an even stretch.

We think our sourdough crust is close to the flavor of Pizza Napoletano, since the crust stands in for the sour flavor you would get from mozzarella di bufala, which is not practical to use so far from its Southern Italy source.

In June, we didn’t have time to travel to Naples, so we had to be content with eating pizza in Tuscany. Still, we marveled at the thin crust, neither soggy nor crispy, and the perfect balance of ingredients.

Like so many things in Italy, they’ve been doing this for centuries and we do everything we can to soak up their culture and bring it to you.

In Bolgheri,Pizza with Salami and the left and, of course, Margherita on the right.

In Bolgheri,Pizza with Salami and the left and, of course, Margherita on the right.


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Moderno

Weekend Specials

Herb Roasted Duck: Served with Creamy Polenta, Grilled Asparagus, Cranberry Gastrique

Planet Oregon, Pinot Noir A little spicy, aromas of cherry, raspberry and smoke


Pan Seared Diver Scallops:
Buttery soft with a lite sear

Mimi Chardonnay, Chateau St. Michelle Notes of apple and pear with a bright acidity, refreshing yet complex


Cut of the Day: 24 oz T-Bone

Liberty School, Cabernet Sauvignon California, Aromas of cherry, crushed rock, cigar box and hickory and tasting blackberry, sage, pepper, smoke and a minerally finish. $10 glass/$40 Bottle

Lemonade: Strawberry Basil --Gelato: Espresso -Sorbetto - Cucumber Lime

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week


8:30, Friday: Lani Nash Live in the Bar

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Order a custom Charcuterie Board for your next event - or lunch!

Order a custom Charcuterie Board for your next event - or lunch!

M’tucci’s Italian

Weekend Specials -

The Braise: Lightly Smoked & Herb Roasted 1/2 Chicken, Garlic Mashed Potatoes, Sauteéd Spinach, Lemon-Caper-Olive Brodo

Ravioli: Pesto & Ricotta Stuffed Ravioli, Summer Squash, Hericot Verts, Roasted Red Bell Pepper, Caramelized Onion, Light Lemon Cream Sauce, Fresh Arugula, Shaved Parmesan

Cut of the Day: 24oz House Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

Pan Seared Fish: Barramundi, Whipped Garlic Potatoes, Sauteéd Arugula, Grilled Italian Artichokes, Lemon-Caper Beurre Blanc.


Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Italy's Super Tuscan Wines

Like many of Italy’s regional food products, Italian wine grapes are specific to their region: Barbera, Dolcetto and Nebbiolo in Piedmont; Valpolicella in Veneto, Nero d’Avola in Sicily, Pinot Grigio in Friuli and Sangiovese in Chianti. I wrote about the wines from Chianti a few months ago and you can read about them here.

On the recent trip to Italy with M’tucci’s chefs, we were based near the town of Bolgheri in the Maremma growing region of Tuscany near the Tyrrhenian Sea. In the 1930s this area was mostly swamp and farmland and was not known for wine grapes until the 1970s, when wines from a small family-owned estate bested some of the best wines from Bordeaux in a blind tasting.

From Winesearcher.com: “in 1978, in an infamous blind tasting arranged by Decanter Magazine, the 1972 vintage of a largely unknown wine called Sassicaia, made at Tenuta San Guido estate of the Marchese Mario Incisa della Rocchetta, beat a number of top Bordeaux wines. Wine had been been made at Tenuta San Guido in a rather rustic fashion for personal consumption for some years previously, and only commercialized from the 1968 vintage, but this early example of a more polished version made by legendary winemaking consultant Giacomo Tachis led to an awakening of interest in the region.”

Vineyards around Castagneto Carducci.

Vineyards around Castagneto Carducci.

Wineries discovered that the chalky, gravelly soil (Sassicaia means stony field) and the proximity to the sea were very similar to Bordeaux. Many of them bought land and started planting Cabernet Sauvignon, Merlot and Cabernet Franc in addition to Sangiovese and Petit Verdot. The most common white wine grape in the area is Vermentino.

As the vintners improved the vineyards and their techniques, the top wines from the area continued to be known as Super Tuscans, distinctly different from a Sangiovese-dominant Chianti. Some of these top wines (with prices to match) are: Sassicaia, Ornellaia (by Antinori) and some of the wines from the Antinori Guado al Tasso estate.

Unlike many of the wine regions in Italy, the vintners in the Bolgheri area aren’t limited by strict laws governing the percentages of a specific grape in their wine and they are free to make wine that expresses “terroir.” The soil rich in minerals, limestone, clay and pebbles, and the warm sunny days with nights cooled by sea breezes all combine to produce wines that are now becoming known as Bolgheri wine instead of Super Tuscan. Probably a good idea, since most of the Super Tuscans start out a $80-$100 a bottle.

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The success of the wines from this area was not lost on the wine estates in other parts of Tuscany, even in Chianti itself. Ruffino produces a Super Tuscan blend called Modus at one of their estates near Florence and Arcanum Il Fauno is a red blend made primarily with Cabernet Franc near Siena. Both of these wines are available at M’tucci’s Italian. Even Antinori’s Santa Cristina (available by glass & bottle) is a blended Tuscan wine that uses Sangiovese, Syrah and Merlot, and comes from their estate near the town of Cortona (of “Under the Tuscan Sun” fame).

In fact, most of the red Tuscan wines at M’tucci’s Italian tend to be more of the Super Tuscan/Bolgheri style than straight Sangiovese Chiantis. Why?

Austin Leard, Beverage Director/Partner explains, “I think all the different levels of Chianti tend to be a little confusing and I prefer offering Italian reds that are more food friendly. The Tuscan blends are more inviting and are a better value for our guests.”

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One of the top wines on our wine list is from Bolgheri, Antinori’s Guado al Tasso “Il Bruciato”, a blend of Cabernet Sauvignon, Merlot and Syrah. It was one of the wines on our 6th Anniversary 7-Course tasting menu and was paired with a Braised Beef Shank. It goes very well with hearty meat or tomato based dishes.

Here are the tasting notes from the Antinori site: “The 2016 Il Bruciato offers an intense ruby red color. On the nose, the aromas of ripe red berry fruit, sweet spices, and a light and fresh minty note are the most prominent sensations. The palate is well structured, persistent, and very pleasurable in its fruity finish and aftertaste.”

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Many of these wines are going to be available as specials in the coming weeks, most of them were from the Antinori estates in different parts of Tuscany. In addition, we often come across special wines which make up our “Captain’s List”, and we pass the savings on to you. Always ask your server what is available during your next visit.


NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Here is what Pastry Chef Lauren did with fresh fruit past week.

Fresh Fruit tarts, Almond Sable Crust with Citrus White Chocolate Mousse

Fresh Fruit tarts, Almond Sable Crust with Citrus White Chocolate Mousse

M’tucci’s Moderno

Weekend Specials

Goat Cheese Spaghettini Wild pink shrimp, sweet and hot peppers, toasted walnuts tossed in a light goat cheese sauce $19

Toscolo Chianti, Toscana Italy: black cherry, clover and a white pepper spice flavors

California Halibut White and flaky yet meaty texture, buttery flavor

Mimi Chardonnay, Chateau St. Michelle: Notes of apple and pear with a bright acidity, refreshing yet complex

Cut of the Day: 24 oz Bone-in NY Strip

Frescobaldi Remole, Super Tuscan, Italy: Notes of raspberry, blackberry, black cherry, aromatic spicy notes of pepper and eucalyptus

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week


8:30, Friday: Cali Shaw Live in the Bar

M’tucci’s Italian

Weekend Specials

The Braise: Braised Chianina Beef, Five Cheese Tortelloni, Sautéed Mushrooms & Shallots, Light Mushroom Cream Sauce

Pan Seared Fish: California Halibut, Garlic Mashed Potatoes, Grilled Italian Artichokes, Sautéed Arugula, Lemon Butter-Caper Sauce

Ravioli: Mushroom & Ricotta Stuffed Ravioli, Ibérico Chorizo, Caramelized Onions, Wild Mushroom Bechamel, Shaved Aged Parmesan, Fresh Arugula

Cut of the Day: 24oz House Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction


Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Prosciutto - the King of Cured Meat

Prosciutto crudo and Prosciutto di Parma aged 2 years

Prosciutto crudo and Prosciutto di Parma aged 2 years

We wish we knew the identity of the first person who figured out that salting meat would not only preserve it, but make it taste good. We want to thank him or her. History says that meat curing has been around since ancient times, probably discovered by the Greeks, who then taught the Romans. During those times, it was a way of making sure that there was something to eat during hard times, and, of course, to preserve food before refrigeration. 

Curing meat is popular throughout the world, however, nobody does it with such care and creativity like the Italians. As with most things Italian, a great final product begins with a carefully raised product and exacting production techniques. Great cured prosciutto begins with pigs raised in the right climate and that are fed a special diet that ensures great flavor. 

Prosciutto is probably the most famous cured meat in the world. The hams from 10-month old pigs are salted and pressed for two months, then rinsed, salted and periodically massaged during the curing process. Many of the pigs in Parma area are fed the whey left from the making of Parmigiano Reggiano cheese. Pigs near the Umbrian city of Norcia range freely and feast on acorns and truffles. The butchers in this area are know as Norcini, which has become synonymous with the designation of  master butcher.

Food Writer Bill Buford writes: “To age a prosciutto is a subtle business. If it's too warm, the aging process never begins. The meat spoils. If it's too dry, the meat is ruined. It needs to be damp but cool. The summer is too hot. In the winter—that's when you make prosciutto.”

Prosciutto di Parma, can only come from farms within a defined area surrounding Parma, Italy. Other well known prosciutti are San Daniele from Friuli-Venezia Giulia region, Prosciutto di Norcia and Speck (which unlike prosciutto is smoked). At M’tucci’s Italian Café & Market we carry Prosciutto di Parma (one aged for 12 months and one aged for 24 months), Prosciutto crudo from Emilia, Speck from Trentino-Alto Aldige, and Jamón Serrano and Jamón Ibérico from Spain.

Many of these products are designated DOP - Denominazione di Origine Protetta - which certifies that the product is authentic, is produced in a specific area, and follows specific rules of production.

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Much of the salami, coppa and prosciutto comes from the northern and central parts of Italy, since cool weather is necessary for good air-cured meat. Also, some of the mountainous areas of Southern Italy also produce DOP cured meats like copocollo in Calabria. Calabria and Basilicata also produce soppressata and capocollo.

Capicola and coppa are both produced from the pork collar muscle (near the shoulder). You often see the words coppa, capicola and capocollo referring to this cut of meat. All terms are correct and are generally used based on the region where it is produced. There are different methods for spicing, salting and curing the cut. We make two different styles at the Market, our Applewood-smoked Spicy Capicola and our air-dried Coppa and you can see the results below.

Capicola (L) and Coppa

Capicola (L) and Coppa

Currently our meat curing program (the only one in New Mexico licensed to sell products retail) has Pancetta (unsmoked Italian bacon), Guanciale (meat from the jowl - indispensable for Pasta all’ Amatriciana- recipe below), Coppa and Capicola. We also cure salmon and make our own pastrami.

You can find the products used in a variety of dishes at all of our restaurants. M’tucci’s Moderno has Spicy Capicola on the Peperoncino Pizza and the Charcuterie Boards B, C, & D have Parma Prosciutto, Spicy Capicola and Speck. At M’tuccii’s Italian, Charcuterie Board A has 2-year Parma Prosciutto and Board C has Spicy Capicola. Our new venture, M’tucci’s @ Lava Rock Brewing Company has Prosciutto on Charcuterie Board A and Spicy Capicola on Board B and the Capicola is on the Smoked Mozzarella Muffaletta Sandwich.

In addition to being able to order any of the aforementioned meats sliced to go, they are available on Charcuterie Boards and Sandwiches at the Market.

Our selection of meat that we don’t cure ourselves includes: Mortadella, Genoa Salami, Soppressata, Finnochiona, Calabrese Salami, Iberico Chorizo and Pepperoni. Some of these are imported and some are produced by one of the oldest Italian Salami houses in the U.S., P.G. Molinari in San Francisco (since 1896).

Pasta all’amatriciana - serves 4

4 oz. M’tucci’s Guanciale

1/2 C. water

1/4 t. red pepper flakes

1 T tomato paste (use the kind in a tube)

1/4 C. red wine

1.5 C canned diced tomatos

1 oz Pecorino Romano (1/2 C fresh grated)

1/2 lb pasta (linguine, spaghetti, fettucine)

  1. Slice guanciale into 1/4-inch-thick strips and then dice. Simmer pork and water in a small skillet over medium heat until water evaporates and guanciale begins to sizzle., lower heat and cook softly for about 5 minutes. You want golden pieces of pork. Remove pork and pour off all fat except for about 1 tablespoon and reserve in a bowl.

  2. Add tomato paste and pepper flakes to skillet and cook stirring constantly then add red wine. Cook less than a minute. Add tomatoes with juices, then add guanciale a cook at a low simmer. Make a paste out of reserved fat and half of pecorino.

  3. Bowl pasta in salted water and save 1/2 C water when pasta is al dente. Drain pasta, return it to pot, add sauce, maybe 1/4 C of cooking water, and Pecorino paste, stir until well coated. Serve immediately with the remaining Pecorino.

Building a BIG Charcuterie Board to go at M’tucci’s Italian Cafe & Market

Building a BIG Charcuterie Board to go at M’tucci’s Italian Cafe & Market


News from M’tucci’s

M’tucci’s 6th Anniversary Week

Only two more nights to celebrate our 6th Anniversary with a 3-Course menu at both M’tucci’s Italian and at M’tucci’s Moderno. Reservations are not required for these dinners. Cost is $30 per person for the 3 courses paired with three wines.

Here is the menu:

First Course:

Olive Brined Shrimp, M’tucci’s Baguette, Olive Tapenade, Dressed Greens

Wine: Fantini Trebbiano

Second Course:

Porcini Ravioli, Mushroom Consommé, Marinated Zucchini, Truffle Pecorino or

Italian Style Sirloin, Colonnata Style Butter Tossed Salt Water Potatoes, Marinated Red Bell Peppers or

Seared Yellowfin Tuna, Potato-Chive Croquettes, Oyster Mushrooms, Salsa Verde

Wine: Sassoregale Sangiovese or Oliver Hill Shiraz or Caymus Conundrum

Third Course:

House Gelatos- Pistaccio and Apricot Gelato, Champagne Biscotti

Wine: Folinari Prosecco

$30 Per Person

No Substitutions

Tax & Gratuity Not Included

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

Saturday 7:00-9:00: The Gershom Brothers Live on the Patio (weather permitting)

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Moderno

In addition to our Anniversary Prix Fix Menu, we have the following Weekend Specials:


Pan Seared Baramundi $26
White and flaky yet meaty texture, buttery flavor
Wine Pairing: Kiona Reisling, Washington, $8/32
~Bright floral notes along with apricot and honey aromas~

Hand Cut Steak of the Day: 24 oz T-Bone $33
Wine Pairing: Molly Dooker "The Scooter" Merlot, South Australia $7/25
~Vibrant red Merlot with rich flavor and a soft touch of oak~

Lemonade: Strawberry Basil

Gelato: Stracciatella or Ultra DarkChocolate

Sorbetto: Peach Champagne

Friday, 8:30-10:30: Adam Hooks Live in the Bar

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards, salads and sandwiches to eat in or take out. Click here to see our new menu.

Just a few treats that have flown out the door in the past week:

M’tucci’s Italian

Weekend Specials

Pan Seared Fish: New Zealand Swordfish, Roasted Italian Artichokes, Sautéed Arugula, Garlic Mashed Potatoes, Lemon Caper Beurre Blanc

Cut Of The Day: 24oz House Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

The Braise: Five Pork Medley, Roasted Garlic Polenta, Spicy Marinara, Sautéed Spinach, Pecorino, Basil

Ravioli: Wild Boar and Ricotta Stuffed Ravioli, Caramelized Onions, Guanciale San Marzano Sauce, Shaved Aged Parmesan, Local Micro Greens

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

Nova-Style: House Cured Nova Style Salmon, Toasted M'tucci's Rye, Italian Capers, Shaved Red Onion, Cream Cheese, Mustard-Dill Sauce

Nova-Style: House Cured Nova Style Salmon, Toasted M'tucci's Rye, Italian Capers, Shaved Red Onion, Cream Cheese, Mustard-Dill Sauce


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia. Look for our pastries in some of the area’s best coffee shops soon.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

M'tucci's Celebrating Six Years in Albuquerque

At the beginning of my association with M’tucci’s, I was impressed by their commitment to quality and by their devotion to Italian food - and absolutely amazed that the chefs had not been to Italy (although the founders Jeff and Katie had traveled and eaten their way through the country before starting the restaurant).  

As a fan of Italy and of Italian food for many years and as an admitted “food and wine snob”, I was thrilled with my involvement with the M’tucci’s culture.

A recent trip to Italy underscored M’tucci’s commitment to creating the best possible Italian food for New Mexico. They sent four chefs (and one lucky photographer) on an eating, drinking and cooking trip through Tuscany. Our guests will be the beneficiaries of this trip for many months to come. However, the 6th Anniversary Dinner tomorrow night, July 20 will be the first opportunity to taste some of their experiences.

The 7-course menu, paired with six wines and one drink, was inspired by different meals or classes during our visit. 

tuscany.198.jpg

Every day in Tuscany was scheduled with meals and visits to farms, food producers and wineries, except on our one Sunday. John Haas (Executive Chef/Partner) suggested we drive a bit north to Livorno to see what this busy port city had to offer in the way of seafood. Our lunch was in an unassuming restaurant near the commercial docks and was one of the few places we chose that hadn’t been recommended to us or arranged for us. 

At Il Porto, we ordered our usual 8-9 plates from the appetizers, first course and second course menu. The seafood crudo plate featured salmon, sea bream and tuna dressed with different sauces. Our Anniversary first course was inspired by the food at Il Porto, as was the finishing drink. Shawn was looking at the amari selection and the server told him not to order an amaro, but to order the drink, Poncé, which often follows every meal in Livorno. Our last dessert course will be paired with M’tucci’s Poncé.

During a workshop at a well-known butcher shop in Chianti, the chefs learned to make several dishes that are served in the shop’s restaurants. We will use one of the local techniques for making the third course Chianina Beef Tartare. One of the courses in our massive 8-course lunch was the inspiration for the 5th course, Bone Marrow Braised Beef Shank Roast (being paired with one of my favorite Italian wines from the Bolgheri area, Antinori Guado al Tasso ‘Il Bruciato’).

The second course drew on two items that we were served for our family-style lunch in Colonnata at Lardarium (also know as the Lard Rock Cafe). The lunch followed a fascinating trip through the marble caves in nearby Carrara that has been the source for the marble for centuries of Italy’s most iconic statues and sculptures (like Michelangelo’s David). The first course was an amazing plate of marinated vegetables, dressed perfectly and lightly. Our third course was loaded with charcuterie; local meat and cheese with Lardo taking the starring role. Lardo, which is made from the strip of fat along the pig’s back, was a traditional food for the miners. Processed for six months with herbs and spices, it has a long shelf life and it provided fuel for the worker’s  12-hour shifts in the marble mines of Carrara.

We know some of these dishes will reappear as specials in the future, or maybe even as permanent menu items. However, don’t miss your chance to celebrate our 6th Anniversary on Saturday night with a very special meal and some very special wine from Tuscany.

Here is the menu, don’t hesitate to make a required reservation, because space is now very limited. $125 pp.

Screen Shot 2019-07-13 at 7.46.29 AM.png

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

The big event this weekend is the Car Show put on by the New Mexico Desert Kings. Last year there were more than 100 low-riders and exotic sports cars. Saturday, July 20 from 11:00 - 1:30. FREE!

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Sausage Pizza and Lava Rock Valles Lager

M’tucci’s Sausage Pizza and Lava Rock Valles Lager

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out. Click here to see our new menu.

Just a few treats that have flown out the door in the past week:

M’tucci’s 6th Anniversary Week

Celebrate with us beginning Saturday with our special 7-Course menu paired with 6 Italian wines and an Italian beverage. Continue the celebration with a week-long 3-Course menu at both M’tucci’s Italian and at M’tucci’s Moderno. Reservations are not required for these dinners which are available from July 22-28. Cost is $30 per person for the 3 courses paired with three wines.

Here is the menu for that week:

First Course:

Olive Brined Shrimp, M’tucci’s Baguette, Olive Tapenade, Dressed Greens

Wine: Fantini Trebbiano

Second Course:

Porcini Ravioli, Mushroom Consommé, Marinated Zucchini, Truffle Pecorino or

Italian Style Sirloin, Colonnata Style Butter Tossed Salt Water Potatoes, Marinated Red Bell Peppers or

Seared Yellowfin Tuna, Potato-Chive Croquettes, Oyster Mushrooms, Salsa Verde

Wine: Sassoregale Sangiovese or Oliver Hill Shiraz or Caymus Conundrum

Third Course:

House Gelatos- Pistaccio and Apricot Gelato, Champagne Biscotti

Wine: Folinari Prosecco

$30 Per Person

No Substitutions

Tax & Gratuity Not Included

M’tucci’s Moderno

Weekend Specials

Pork Piccata $20: Lightly floured and seasoned Pork Loin pan fried topped with a light sauce of tomatoes, capers, feta, lemon and butter , served with Spaghettini and sautéed baby kale.

Frescobaldi Remole Super Tuscan, Italy: Chocolate and jam overtones, gentle palate with a smokey finish, medium tannic levels. $7/28

Pan Seared Baramundi $26: White and flaky yet meaty texture, buttery flavor.

Kiona Reisling, Washington, Bright floral notes along with apricot and honey aromas. $8/32

Hand Cut Steak of the Day: 24 oz T-Bone $33

Molly Dooker "The Scooter" Merlot, South Australia: Vibrant red Merlot with rich flavor and a soft touch of oak. $7/25

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week

New House Infused Hollow Spirits Vodka Mule

New House Infused Hollow Spirits Vodka Mule

M’tucci’s Italian

Weekend Specials

The Braise

Sautéed Harris Ranch Beef, Roasted Summer Squash, Red Bell Pepper, Arugula, Five Cheese Tortelloni, Lemon Cream Sauce

Pan Seared Fish

Fresh Sea Scallops, Garlic Mashed Potatoes, Sautéed Arugula, Roasted Italian Artichokes, Caper-Lemon Beurre Blanc

Ravioli

Braised Harris Ranch Beef & Goat Cheese Stuffed Ravioli, Garlic Roasted Yukon Gold Potatoes, Hericot Verts, Wild Mushroom Cream Sauce

Cut of The Day

24oz Hand Cut T-Bone, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

Our new Mimosa tray: Prosecco with Orange, Grapefruit, and Blood Orange Juice and Lavendar Honeydew Peppercorn Shrub, plus fresh fruit garnish - Get Creative!

Our new Mimosa tray: Prosecco with Orange, Grapefruit, and Blood Orange Juice and Lavendar Honeydew Peppercorn Shrub, plus fresh fruit garnish - Get Creative!


ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia. Look for our pastries in some of the area’s best coffee shops soon.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!

Italy Comes to New Mexico

Four M’tucci’s chefs recently spent a busy week eating, drinking and cooking their way through Tuscany. Why spend thousands of dollars to send four guys, who have more than 70 years of combined professional cooking experience, to Italy? Especially since they are part of the team that has created the best Italian food in New Mexico?

We knew that because of their passion and dedication to being the best, they would bring back new ideas and techniques. At the very least, they would absorb “Italy” and share it with us. That is already evident at M’tucci’s with the new Italian Café & Market, and with the 6th Anniversary Dinner at M’tucci’s Italian on July 20 (menu at the end of this piece).

During a particularly memorable meal in the wine town of Bolgheri in the western, coastal part of Tuscany where we were based, Executive Chef/Partner John Haas exclaimed:

“The food is so incredibly simple in a great way, but the techniques are in their blood. They are in their 3rd or 5th or more generations at these techniques and we are first. I believe our flavors and depth are better in many cases, but there is no substitute for inherently knowing something.”

It doesn’t hurt that nearly all of Italy is one big farm, with a climate that allows for a long growing season and with fertile soils that support a diverse agriculture. Every place we went, the restaurants are blessed with quality ingredients and they truly embrace “farm to table” dining, which they have for generations. They returned committed to using only the best and freshest ingredients.

Menu at Enoteca Tognoni

Menu at Enoteca Tognoni

Overall, the visit didn’t produce startling new techniques or unknown recipes, rather it gave all four chefs the opportunity to experience Italian style, Italian living and Italian passion. All intangible qualities that you can’t get from a book, or from a hot kitchen. You have to feel it, eat it and live it. And, if only for a week, they absorbed it daily.

At the new Italian Café & Market, Shawn brings his experience to the charcuterie program, and to the artisan bread (which was already fantastic). He has inspired the pastry and bread chefs (Lauren, Michelle, Moriah and Sara) to continue their commitment to excellence, creativity and whimsy, which we saw at every cafe in every small town.

Lauren created Fresh Fruit Tarts with Mascarpone Cream. In Italy and at all M’tucci’s it’s all about fresh.

Lauren created Fresh Fruit Tarts with Mascarpone Cream. In Italy and at all M’tucci’s it’s all about fresh.

We have revamped the menu at M’tucci’s Café & Market and changed the hours (8:00am-6:00pm). You’ll see an amazing new display of desserts, pastries, cookies and artisan chocolates. We think we have created a little bit of Italy in Albuquerque.

The new M’tucci’s Italian Café & Market

The new M’tucci’s Italian Café & Market

Much of our inspiration for our upcoming Anniversary Dinner came from several of the meals and cooking experiences in Tuscany. They learned about Lardo in Carrara, where it was the main sustenance for the men working in the marble mines, and where we had it for lunch at a traditional trattoria nearby in Colonnata. Also, we made a version of it during our butcher class In Panzano in Chianti. Lardo is a type of salami which is made by curing strips of pork fatback with spices and rosemary, usually for several months. The wild boar pasta, the truffles, the beef shank, and the Chianina tartare on the anniversary menu were inspired by our trip.

                       July 20, 2019                                                

6th Anniversary Wine Dinner

Please join us for this special evening inspired by our chef’s recent trip to Italy. We are celebrating six years of bringing La Dolce Vita to Albuquerque. Reservations required. $125 pp ($25 deposit required)

1st 

Insalata de Mare- Chilled Lobster, Pink Shrimp, Sea Scallop, White Clam, Fava Bean Puree, Barley Crumble

Pairing – Antinori Guado al Tasso Vermentino 2017

2nd

House Charcuterie- Garlic Salamini, Colonnata Style Butter, M’tucci’s Coppa, “Caprese” Burrata, Preserved Vegetables

Pairing – Antinori Guado al Tasso Sacalabrone Rose 2016

3rd

Chianina Beef Tartare (in the style of Chianti) - Extra Virgin Olive Oil , Regional Spices,  Garlic, M’tucci’s Crostini

Pairing – Antinori Peppoli Chianti Classico 2016

4th

Braised Wild Boar, Hazelnut and Black Truffle Pappardelle, Grana Padano, Pan Jus

Pairing – Marchese Antinori ‘Tignanello Vineyard’ Chianti Classico Reserva 2015

5th

Bone Marrow Braised Beef Shank Roast, Insalata de Mirepoix, Herbs, Pan Jus

Pairing – Antinori Guado al Tasso ‘Il Bruciato’ 2016

6th

Almond Sable Ring, Brandy Soaked Stone Fruit, Black Pepper Meringue

Pairing- Antinori Muffato della Sala 2008

7th

Dark Chocolate Truffle, Limoncello Gelato, Candied Lemon

Pairing- Poncé Alla Livornese

Damian, Cory, Shawn & John with the Chianina near Bibbona, Italy

Damian, Cory, Shawn & John with the Chianina near Bibbona, Italy


NEWS FROM M’TUCCI’S

M’tucci’s Italian Café & Market

The reincarnation of the Market is open and better than ever. Our new hours are 8:00am - 6:00pm. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out. Click here to see our new menu.

Here are just a few photos of what Lauren and Michelle have created for you:

M’tucci’s Italian

Weekend Dinner Specials

-Cut of Day- Porterhouse

-Pan Sear- Ruby Red Trout

-Ravioli- Pesto Ricotta Ravioli Crispy Vodka Braised Duroc Pork, Gray Family Farm Roasted Oyster Mushrooms, Light Lemon Cream Sauce

-Braised- Red Wine Porcini-Braised Harris Ranch Beef Short Ribs Creamy Polenta Sautéed Spinach Red Wine Porcini Sauce

New Brunch Menu - Click here


Eggs Benedict Cotto (vegetarian)

Eggs Benedict Cotto (vegetarian)

ANNIVERSARY DINNERS AT M’TUCCI’S ITALIAN AND M’TUCCI’S MODERNO

3 COURSES/ 3 WINES, JULY 22 - 28

Celebrate 6 Years with Us all Week!

First Course:

Olive Brined Shrimp, M’tucci’s Baguette, Olive Tapenade, Dressed Greens

Second Course:

Porcini Ravioli, Mushroom Consommé, Marinated Zucchini, Truffle Pecorino or

Italian Style Sirloin, Colonnata Style Butter Tossed Salt Water Potatoes, Marinated Red Bell Peppers or

Seared Yellowfin Tuna, Potato-Chive Croquettes, Oyster Mushrooms, Salsa Verde

Third Course:

House Gelatos- Pistachio and Apricot Gelato, Champagne Biscotti

$30 Per Person

No Substitutions

Tax & Gratuity Not Included

M’tucci’s Moderno

WEEKEND SPECIALS

Herb Rubbed Pork Tenderloin Grilled on open flame, served with Creamy Polenta, Sauteéd Haricot Vert and a bright Dijon Lemon Butter Sauce-Maggio

Old Vine Zinfandel Lodi, California: Chocolate and jam overtones, gentle palate with a smokey finish, medium tanic levels. $7/28

Pan-Seared Swordfish - Swordfish is very lean and has a mild flavor profile. A light grayish color and smaller flaky texture .

Tomaresca Chardonnay, Italy: Bright flavors, aromas of exotic fruits, citrus, pineapple notes and a light mineral finish. $7/28

Hand Cut Steak of the Day: 24 oz T-Bone

Molly Dooker "The Scooter" Merlot, South Australia: Vibrant red Merlot with rich flavor and a soft touch of oak~ $7/25

Live Music 8:30-10:30: Cali Shaw


M’tucci’s and Lava Rock Join Forces

Opening July 17: M’tucci’s menu will be available at Lava Rock Brewing beginning next week. Fred Gallegos will be at the helm of the M’tucci’s kitchen (making those great pizzas that you all love), and has created a menu to complement the beers made by Ram Khalsa at the brewery. The menu is below and will be on our site within a few days. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details.

Screen Shot 2019-07-12 at 5.16.54 PM.png

M’tucci’s Catering

We have a new web page and menu for our catering. You can schedule an event at M’tucci’s Italian (best for smaller parties of 12 or less) or in one of two private dining rooms at M’tucci’s Moderno (capacity 75 and 35). We also cater wedding receptions, office meetings or parties, lunch meetings and off-site events for any occasion. A full array of dishes, glasses and staff is available for your event.

Click here to see our full catering menu. For more information, call Ivy at 505-350-0019.


ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the June Photo Contest was Cheryl Valadez, who wins a $50 gift certificate, which is good at any M’tucci’s. The July Photo Contest is heating up, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. Enter early for the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

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Ciao until next Friday!

M'tucci's in Italy: Eating, Drinking and Cooking in Tuscany

Our final day of a very busy week began early with the usual coffee and pastry, then a nearly two hour drive through the mountains of Tuscany, past Volterra, San Gimignano and Castellini in Chianti. We arrived in Panzano in Chianti for a cooking class, tour and lunch at Antica Macelleria Cecchini. This beautiful Tuscan hill town is, of course, surrounded with olive trees and vineyards, but the town’s star is Dario Cecchini, who holds forth behind the counter of his butcher shop. His popularity is a big draw in the small town, and the dining rooms that are adjacent to the butcher shop, are usually filled with an international, as well as local, clientele.

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Like any butcher shop in Tuscany, the star of the show is Chianina beef (which we regularly serve as a carpaccio and which we feature on occasional special steak nights), so we visited Cecchini’s small Chianina herd, once again marveling at their size and beauty. At the processing facility, one of their skilled butchers showed us how to break down an entire leg into sub primals.

Ricardo, the Sous Chef for the past 18 years, worked with us in the kitchen, showing us how to make their “Tuscan Butter”, a seasoned lardo spread, steak tartare, and Brasato al Midollo (a roasted beef shank). The Tuscan Butter and tartare were both taken in large bowls to the front of the shop so Dario could do the seasoning. Then it was show time, with loud rock music playing, and the shop crowded with lunch guests and patrons, Maestro Dario portioned the bisteca fiorentina 2-3 pound steaks. Always cooked rare over hot coals and only seasoned with salt, pepper and olive oil. Our chefs definitely learned a few techniques and came away with some new ideas, but most importantly we were introduced to large Turkish knives for chopping and mincing.

After all of that work, it was time for lunch. The eight course menu, heavy on beef, took a couple of hours, where we had the seats of honor close to the fire, so we could watch (and sweat with) the grill master. To say we were overfed, is an understatement. It was so good, we didn’t want to stop eating the Chianina, which is not heavily marbled, but has a deep, rich flavor. It was so, so good. I passed on the baked potato and cake for dessert! John remarked that we all had “meat sweats” for the next 24 hours.

We all needed a walk (or our stomachs pumped), but we waddled our way to the car for the hour-long drive to the cheese factory northeast of Florence. The cheese production is part of a coop and produce Tuscan Pecorino, fresh bread, butcher their own Chianina, have a vegetable farm, make pasta and gelato. We were thankful for the opportunity to tour the Chianina barn, the cheese production and aging facility and the butcher shop before we had to sit down and taste their cheese. There wasn’t a hungry body among us, but we took one for the team and enjoyed their cheese. Someone, who will remain nameless, even had room for gelato.

It was an overwhelming week, with many great experiences and meals. My calculation, based on most lunches and dinners is that we tasted 117 different plates at 13 different restaurants (it would have been 126/14 but we skipped dinner on the last day). We all were struck by the simplicity of the cooking, which was always about finding the best ingredients, cooking them perfectly and letting them shine.

Executive Chef/Partner John Haas summed up the trip beautifully:

“We made great relationships with great people that we expect to build on with each and every opportunity we have to use them. We grew as chefs, as individuals, and as a team. The 5 of us were left touched by the generosity, passion, and mutual respect we shared with the Italians we spent time with. It’s the start of what will lead to some amazing opportunities.”

We look forward to sharing our Italian experiences with you soon.


NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new.

M’tucci’s Italian

Weekend Dinner Specials

Cut of the Day-Bone-in NY Strip

Pan sear Seafood - Lightly Battered Sand Dabs

The Braise- Vodka Braised Duroc Pork Belly Creamy Polenta, Grilled Asparagus, Local Gray Family Farms Oyster Mushrooms,Vodka Braising Sauce

Ravioli- Braised New Zealand Lamb/Goat Cheese Raviolis, Sautéed Artichokes, Asparagus, Tomato, Light Lemon Cream Sauce

New Brunch Menu Starts tomorrow, July 6

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M’tucci’s Moderno

Weekend Specials

Beef Tortelloni: Diced Tomatoes, Beef Tips and Cheese-filled Tortelloni tossed in a Spicey Alfredo Sauce. Topped with Gorgenzola Blue Cheese and Green Onion. $19

Stephen Vincent Pinot Noir Sonoma County~Great character with cherry and raspberry notes, soft tannins with a touch of oak. 7/28

Starts with Swordfish and switches to Norwegian Cod
Served with Garlic Mashed Potatoes, Sauteéd Organic Arugula, Grilled Artichoke Hearts and a Lemon Butter Caper Sauce. Swordfish and Cod are similar, they are both very lean, mild flavor profile. Swordfish having light grayish color and smaller flakey texture and Cod having vibrant white large flakey texture. $25

Nobilo, Sauvignon Blanc, New Zealand ~ Vibrant & refreshing w/ tropical fruit flavors and a crisp finish~ 8/32

Hand Cut Steak of the Day: 24 oz T-Bone $33
Served with Garlic Mashed Potatoes, Grilled Asparagus and a vibrant Salsa Verde

Molly Dooker "The Scooter" Merlot, South Australia ~Vibrant red Merlot with rich flavor and a soft touch of oak~ 7/25

July Live Music (Thursdays 7:00-9:00 & Fridays 8:30-10:30)

7/5: Matt Kollock

7/11: Sade

7/12: Cali Shaw

7/18: RJ Perez

7/19: Lani Nash

7/25: Oscar Butler

7/26: Nathan Fox

M’tucci’s Italian Market & Pizzeria

Big news here. We are evolving and changing. The last day of the Market & Pizzeria will be Sunday, July 7. We will be closed on Monday, July 8 for our transition to M’tucci’s Cafe & Market. Our new hours will be 8:00am - 6:00pm. We will carry the same great Italian imports, all of our house made breads, and a wide variety of imported, domestic, and house made cheeses and meats. There will be an expanded selection of coffee and pastries. We’ll still have charcuterie boards to eat in or take out. Our pizza will now be available at M’tucci’s Italian and M’tucci’s Moderno.

Stay tuned for more news next week about an exciting new venture for the Cafe & Market.

Here is a sampling of what our pastry chefs have been creating for you:


M’tucci’s Catering

We have a new web page and menu for our catering. You can schedule an event at M’tucci’s Italian (best for smaller parties of 12 or less) or in one of two private dining rooms at M’tucci’s Moderno (capacity 75 and 35). We also cater wedding receptions, office meetings or parties, lunch meetings and off-site events for any occasion. A full array of dishes, glasses and staff is available for your event.

Click here to see our full catering menu. For more information, call Ivy at 505-350-0019.


M’tucci’s on the Radio! Tune in to 94.5FM/AM 770 KKOB Sunday, 7/7 at 7:00 to hear Partner Austin Leard talk about what’s new and the chefs trip to Italy.

M’tucci’s Italian Prix Fixe Menu for July

7/10/19

1st Course- Spinach, Arugula, Foccacia Croutons, Red Onion, Roasted Apple Vinaigrette, Gorgonzola 

2nd Course- Sautéed Pink Shrimp, Spaghetini, Olives, Red Onions, Capers, Red Bell Pepper, Creamy House Mozzarella

3rd Course- Dacquoise-Almond Shortbread, Hazelnut Meringue, Espresso Mousse, Chocolate Ganache

7/17/19

1st Course- Roasted Chicken, Farro Grain, Spinach, Hearty Stock

2nd Course- Stuffed Pork Loin- Spinach, Artichoke, Mushroom, Mozzarella Stuffed Duroc Pork Loin, Garlic Mashed Potatoes, Herbed Butter

3rd Course- Strawberry Torta Strati- Devil’s Food Cake, Strawberry Marshmallow, Champagne Spoom, Meringue Kisses, Strawberry Chips

7/22/19-7/28/19

Join us for our anniversary week! We will be offering a Prix Fixe every day to celebrate 6 years!  Scroll down for details.

7/31/19

1st Course- Calabrese & Nduja Flatbread

2nd Course- Lamb Polpette, Creamy Roasted Garlic Polenta, Tomato-Mint Agrodolce

3rd Course- Truffle Bon Bon Trio- Dark Chocolate & Limoncello, Classic Bon Bon, Amaretto & Almond Rolled Truffle

6th Anniversary Celebration Dinners at M’tucci’s Italian and M’tucci’s Moderno

Saturday, July 20: Celebrate our anniversary with a very special 7 course menu paired with 7 wines. Space is limited. $125 pp, not including tax and gratuity. $25 reservation fee (applied toward dinner) required.

OR

Celebrate 6 Years with Us all Week with a 3 course dinner paired with 3 wines!

July 22-July 28

First Course:

Olive Brined Shrimp, M’tucci’s Baguette, Olive Tapenade, Dressed Greens

Second Course:

Porcini Ravioli, Mushroom Consommé, Marinated Zucchini, Truffle Pecorino or

Italian Style Sirloin, Colonnata Style Butter Tossed Salt Water Potatoes, Marinated Red Bell Peppers or

Seared Yellowfin Tuna, Potato-Chive Croquettes, Oyster Mushrooms, Salsa Verde

Third Course:

House Gelatos- Pistachio and Apricot Gelato, Champagne Biscotti

$30 Per Person

No Substitutions

Tax & Gratuity Not Included


ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the June Photo Contest was Cheryl Valadez, who wins a $50 gift certificate, which is good at any M’tucci’s. The July Photo Contest is heating up, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. Enter early for the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Friday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

Ciao until next Friday!

M'tucci's in Italy, Part 2

When we reported on our traveling chefs last week, they had just finished their farm tour, the marble caves tour and lardo lunch, an artisanal bread workshop, and a truffle hunt followed by a truffle lunch. We were still trying to set up a winery tour, but most of the wineries in the Western part of Tuscany specialize in high-end Bordeaux-style wines that sell for $300 a bottle. Not exactly what we were looking for in Italy.

Olive trees and vineyards around the town of Castagneto Carducci.

Olive trees and vineyards around the town of Castagneto Carducci.

After returning from the truffle lunch, the plan for the evening was to grill the Chianina sirloin and some vegetables, make a charcuterie board of the salami and cheese, and sample the wine we had purchased. I opened a bottle for John while he was working the grill and after the first sip, he said, “What is this. Damn. Yummy.” Or something like that. We checked the label and realized it was a red that Shawn had bought at the Chianina butcher shop and the winery was located just outside of that town about 15 minutes away - and it was less than 10€. After some text messages to the butcher shop, they would try and get in contact with the winemaker. We hope for the next day, Saturday. Needless to say, eating a dinner cooked by four chefs was a real treat - like eating at M’tucci’s!

Ciabatta & olive oil; sausages, cheese, pancetta; Chianina sirloin, grilled eggplant, onion and red bell pepper.

Ciabatta & olive oil; sausages, cheese, pancetta; Chianina sirloin, grilled eggplant, onion and red bell pepper.

We had been on the road early each morning and stopped for coffee and a pastry along the way. Our country villa was among the vineyards and olive groves in the valley and we hadn’t been to the hill town a few kilometers away, so we went there for coffee and shopping, and to soak up the ambiance of a small Italian town on a Saturday morning. It’s here that you experience the rhythm of Italian life, la dolce vita (the sweet life) or dolce far niente (the pleasure of doing nothing). Life slows down and people sit in cafes enjoying their coffee and each other’s company.

The village of Bolgheri is about 10 minutes from Castagneto Carducci and is surrounded by vineyards bearing the names of some of Italy’s most prized and expensive wines known as the Super Tuscans. The vineyards in this region are only a few kilometers from the sea, which cools the land at night, giving the grapes a quality that can be superior to the warmer Chianti region. Cabernet Sauvignon, Cabernet Franc and Merlot are popular here and are probably more common than Chianti’s ubiquitous Sangiovese grape. The Super Tuscans - Sassicaia, Ornellaia, Solaia and Tignanello, to name a few - are found in the shops and on the wine lists of simple osterias and pizzerias, in addition to the upscale restaurants in town. However, you don’t have to spend your entire paycheck to get a good wine, with many local wines on the shelves beginning at 8€.

A walk around the compact streets of the town quickly emphasize that wine and tourism is the local business. The pizza was pretty darn good, too.

We got a message that the winemaker, Massimo, could meet with us. He is located just a few miles from Bolgheri in Bibbona, so he has the same land and the same weather as the Super Tuscans, but not the same prices. We arrived a little early, before the translator, so we communicated with my basic Italian and his basic English. Not a lot of English is spoken in this area, since it is much less traveled by Americans than the Chianti region or the area around Siena. Once the translator arrived, our mission was made more clear and the wine tasting moved into high gear. We like what we tasted, especially his award-winning Merlot, which surprised all of us.

After the tasting he took us to his vineyards to walk among the Sangiovese and Cabernet Sauvignon vines that were full of young clusters of grapes. He spoke about how he cares for and eventually prunes the clusters to enhance the concentration of flavors. We may not have caught all the words, but his passion and enthusiasm were obvious. With luck, we may see his wines in M’tucci’s in the future.

With no appointments on Sunday, we took advantage of our proximity to the Mediterranean Sea and tried out seafood in the busy, commercial/cruise ship port of Livorno for lunch and then dinner in a more tranquil, upscale village called St. Vincent. Both featured seafood crudo (sushi Italian-style) featuring salmon, tuna and sea bream. We discovered some new flavors and interesting preparations.

I know you are thinking, “those guys are so lucky, eating and drinking all day long.” That’s partially true, but each meal was the opportunity to taste another chefs techniques and flavor combinations, and every meal involved a lot of discussion about what we were tasting and how it could apply to what we do at all three M’tucci’s locations. It was work - but, it was enjoyable work.

NEXT FRIDAY: A master class with a world-famous Tuscan Macellaio (butcher) followed by an unforgettable 8-course lunch with more beef than one should safely eat and a visit to a Tuscan cheese caseificio (producer and seller).


NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new.

M’tucci’s Sponsors the Urban Land Institute Program at the Albuquerque Museum, featuring renowned Urban Planner and Artist, Theaster Gates.

M’tucci’s Italian

Weekend Dinner Specials

Ravioli: Braised Lamb & Goat Cheese Stuffed Ravioli, Asparagus, Tart Cherries, Arugula, Rosemary Goat Cheese Sauce

The Braise: Sautéed Harris Ranch Beef, Gray Family Farms Oyster Mushrooms, San Marzano Tomato Ragu, Five Cheese Tortelloni

Pan Seared Fish: New Zealand Swordfish, Garlic Mashed Potatoes, Sautéed Arugula, Roasted Italian Artichokes, Lemon-Caper Beurre Blanc

Cut Of The Day: 24oz House Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

M’tucci’s Moderno

Weekend Specials

Chicken Marsala- $20
Two Pan-Seared Chicken Breasts served with Garlic Mashed Potatoes and
Sautéed Garlic Haricot Vert in a Marsala Wine Sauce with Mushrooms,
Sage and Garlic.
Wine pairing- Stephen Vincent Pinot Noir 7/28 Sonoma County

California Halibut- $26
Prized for its fine texture and delicate flavor with large flakes.
Served with Garlic Mashed Potatoes, Marinated Artichokes, Sautéed
Arugula with Lemon Butter Sauce and Capers.
Wine pairing- Nobilo Sauvignon Blanc, New Zealand 8/32

Hand Cut Steak of the Day: 24oz Bone-in NY Strip $33
Served with Garlic Mashed Potatoes, Asparagus and a traditional
Italian Salsa Verde.
Wine pairing- Molly Dooker "The Scooter" Merlot, South Australia 7/25

M’tucci’s Italian Market & Pizzeria

Every Thursday - Sunday: M’tucci’s pizzas, sandwiches, and charcuterie boards are available La Cumbre Westside. Look for the M’tucci’s server and we’ll bring the food to you!

New and special pastries in the deli case every week. You must try the new Sourdough Croissants!

ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the May Photo Contest was Melissa Garcia. The June Photo Contest is a hot contest right now, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. When you enter early you have the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

Dinners for July will be posted in this space in the next few days

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Friday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

Ciao until next Friday!

M'tucci's in Tuscany

In my first six months of working with M’tucci’s I have been impressed by two things:

1) The partners commitment to quality and to creating the best Italian cuisine possible

2) Their belief that as good as we are, there are always ways to make it better

That’s why I am with four of M’tucci’s chefs in Tuscany, who are visiting bakers, butchers, vintners, farmers, truffle hunters and , yes of course, restaurants. They are here to observe techniques and traditions that have existed for centuries and to take part in some of the timeless work that is part of the culture of Italian cuisine.

Vineyards and Olive Groves at the edge of the Mediterranean Sea from Castagna Carducci in Western Tuscany.

Vineyards and Olive Groves at the edge of the Mediterranean Sea from Castagna Carducci in Western Tuscany.

Many of our visits are taking place in a lesser traveled area of Tuscany called Bolgheri. We only have one day in Chianti south of Florence. Our Italian purveyor is tied to this part of Tuscany and made most of these visits possible. The Bolgheri area is near the Tyrrhenian Sea, in an area renowned for their Super Tuscan wines (Sassicaia, Tignanello, Ornellaia, etc) which are wines that are made with the traditional grapes of Bordeaux (Cabernet, Merlot, Cabernet Franc and Petit Verdot). While the wines are significantly different from a Chianti made from Sangiovese, the produce and landscape in this area are all very similar to the rest of the region..

After three full days of baking, truffle hunting, farm visits and eating, the chefs have been struck by the Italian commitment to tradition (with sensible innovation), to using quality ingredients, and to making the best product possible. At the Chianina farm (which also produces pork, olive oil and wine), Alessandro, talked passionately about the importance of what he feeds his cows and how its equally important that their lives are not stressed as they make their final journey to becoming beef. One of the guys commented that they had never met a man with so much mental discipline.

Alessandro with his Chianina cows on his farm near Bibbona.

Alessandro with his Chianina cows on his farm near Bibbona.

At the bakery in Carrara, Francesco, who is in the process of modernizing his father’s recipes, has gained enough notoriety that he regularly holds workshops in Asia to teach technique. John, Cory, Shawn and Damian made ciabatta and focaccia and had long conversations with him about flour, leavening and the mysteries of great bread.

Focaccia pizza at L’Antico Molino Pandolfo in Carrara.

Focaccia pizza at L’Antico Molino Pandolfo in Carrara.

Ciabatta

Ciabatta

We were told at the beginning of the truffle walk that hunting truffles is like fishing - sometimes you have a lot of luck and sometimes you have none. The only skill involved is having an understanding of where truffles grow and, most importantly, having a well-trained dog with a refined sense of smell. Andrea brought Giotto, a 3-year-old mixed breed (easier to train) who found five black summer truffles within about 90 minutes. Since he is young, once he started digging, Andrea had to hold him back so he wouldn’t damage the precious tuber. Once the truffle was uncovered, Giotto was more interested in getting his treat than eating the truffle.

When we returned to Savino Tartufo, which makes a dizzying selection of truffle products, we were treated to a lunch that demonstrated what a fresh truffle can do to a dish, even the less expensive summer black truffle. The three-course meal showed how they could add complexity and depth to a simple spread for bruschetta or pasta. A truffle-infused Amaro? Oh yeah.

One of our best meals was served family style in a very small town near the marble caves of Carrara (the chunk of marble for Michelangelo’s David came from here). Hand carved marble boxes are used to cure Lardo, which is pork back fat. The fat is layered with rosemary, salt, clove, cinnamon and pepper in the box, which has a marble lid weighing it down, and aged for a minimum of six months. The flavor, along with the rest of the charcuterie on our plate was sublime. I think Cory said the flavors made his eyes tear up.

Boar salami, coppa, lardo, cured beef, pancetta, cured pork loin and Tuscan pecorino.

Boar salami, coppa, lardo, cured beef, pancetta, cured pork loin and Tuscan pecorino.

In the days ahead, we’ll visit a cheese producer, a vineyard, a salami maker and one of Italy’s (if not the world’s) most famous butchers, Dario Cecchini, in Chianti.

We look forward to bringing you another report from Italy next Friday and to returning to New Mexico to wow your taste buds with our experiences.

Damian, Cory, Shawn and John in Tuscany with our friends, the Chianina.

Damian, Cory, Shawn and John in Tuscany with our friends, the Chianina.


NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new.

M’tucci’s Italian

Weekend Dinner Specials

The Braise: Lightly Smoked and Herb Roasted 1/2 Chicken, Garlic Mashed Potatoes, Sauteed Hericot Verts, Tart Cherry Gastrique

Ravioli: Three Cheese-Red Chile Stuffed Ravioli, Sliced Italian Sausage, Local Italian Mushrooms, Caramelized Onions, Savory Lemon Brodo, Basil Micro Greens

Pan Seared Fish: Icelandic Cod, Garlic Mashed Potaotes, Sauteed Arugula, Roasted Italian Artichokes, Caper Beurre Blanc

Cut of the Day: 24oz Hand Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

M’tucci’s Moderno

Weekend Specials

Smoked and Herb Rubbed Half Chicken
Served with Garlic Mashed Potatoes, Asparagus, and a Cranberry Gastrique
Recommended Wine Pairing:
Molly Dooker "The Scooter" Merlot, South Austrailia 7/25
~Vibrant red Merlot with rich flavor and a soft touch of oak~

Icelandic Cod $25
Lean, mild flavor profile with large flakes and a tender-firm texture.
Served with Garlic Mashed Potatoes, Grilled Asparagus, Sautéed
Arugula, Lemon Caper Butter Sauce
Recommended Wine Pairing:
Nobilo, Sauvignon Blanc, New Zealand 8/32
~Vibrant & refreshing w/ tropical fruit flavors and a crisp finish~

Hand Cut Steak of the Day: 24 oz Bone-in NY Stip $33
Recommended Wine Pairing:
Sassoregale, Sangiovese, Maremma Toscana, Italy 8/32
~ Full & firm flavor with an elegant finish, ideal with red meats~

M’tucci’s Italian Market & Pizzeria

Every Thursday - Sunday: M’tucci’s pizzas, sandwiches, and charcuterie boards are available La Cumbre Westside. Look for the M’tucci’s server and we’ll bring the food to you!

New and special pastries in the deli case every week. Come in today!

ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the May Photo Contest was Melissa Garcia. The June Photo Contest is underway, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. When you enter early you have the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

6/26/19

1st Course- Shredded Kale, Granny Smith Apples, Local Feta, Dried Tart Cherries, Pomegranate Vinaigrette

2nd Course- Pesto & Ricotta Filled Ravioli, Shallots, Artichokes, Light Lemon Cream Sauce

3rd Course- Lemon Tart-House Graham Cracker Crust, Lemon Curd, Chantilly Whipped Cream, Candied Lemon

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Friday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

Ciao until next Friday!


Decisions, Decisions. The selection in Enoteca Tognoni in the Bolgheri district of Tuscany is daunting.

Decisions, Decisions. The selection in Enoteca Tognoni in the Bolgheri district of Tuscany is daunting.

Italian Cuisine - Most Popular in the World?

Italian food is probably the most talked-about, written-about and happily consumed food in the world (start with pizza - 75,000 pizzerias in the U.S. selling $40 billion worth of pizzas every year). Yet, Italian food in Campania is totally different from Italian food in Piemonte. Like Mexico or France, Italy is a country with a wide variety of regional cuisines. Although Naples and Venice are both coastal cities and feature seafood on their tables, dinner at a seafood restaurant in Naples would be unrecognizable to a Venetian. Florence and Bologna are only 60 miles apart, yet the food of Emilia-Romagna and Tuscany are significantly different. However, there are common threads that are found in every region: quality ingredients and la dolce vita (the sweet life).

When author Matt Goulding was pitching a book about Italians and Italian food to the late Anthony Bourdain, (who as a young chef worked as Executive Chef in one of M’tucci’s founder’s Jeff Spiegel’s NYC restaurants) he said: “Nobody takes food more seriously than Italians. I have seen family feuds break out over pasta shapes and grape varietals. . . . More than anywhere else in the world, food carries the full weight of Italy’s heritage: the pains and joys of its history, the depth of its ingenuity. Politicians are corrupt, democracy is fragile, borders are porous, but la cucina italiana is eternal.”

Gouldings book, “PASTA, PANE, VINO: Deep Travels Through Italy’s Food Culture” was published by Bourdain’s company in 2018 and is a treasure. A must read for anyone interested in Italy and Italian food.

A small market in Tuscany

A small market in Tuscany

As with any regional specialty, Italys has been shaped to a large extent by what is available locally. In the north, where rice is grown and there are flat plains for grazing cows, risotto and butter are more popular than pasta and olive oil. In the central mountains of Tuscany and Umbria, olives grow on hillsides more easily than dairy cows can graze, so Tuscans and Umbrians cook with plentiful, local olive oil more than they do with butter. Just south of the Alps, Liguria has a moderate climate because of the Mediterranean Sea, and there you’ll find the most flavorful Genovese basil for making pesto. In the South where water buffalo graze, the real mozzarella di bufala and burrata (referred to by locals as latticini not cheese/formaggio) have a distinct flavor because of the milks balance of fat and acidity - perfect for making pasta filata (stretched or pulled cheese).

Display at a restaurant in Sorrento

Display at a restaurant in Sorrento

At all M’tucci’s locations we embrace the two common components in regional Italian cooking: quality ingredients and la dolce vita. We use recipes from several regions and add our personal touch to create some of our dishes such as: Milanese Burrata (normally a plain breaded cutlet of veal or chicken, we add Spicy Marinara and M’tucci’s burrata), or our Osso Bucco (usually made with a veal shank, but we use pork), or Pesto Ravioli (we add roasted artichokes and grape tomatoes).

Pesto Ravioli - only at M’tucci’s Moderno

Pesto Ravioli - only at M’tucci’s Moderno

Other recipes are classic preparations, for example: Cacio e Pepe (a staple in Rome, but rarely on a menu in the north) and our Melanzana all Parmigiana (Eggplant Parmesan is a southern dish, but popular throughout the country). Our pizza is definitely true to the Neopolitan style with a thin crust which is made with a sourdough starter and cooked in a very hot oven.

Charcuterie Boards are popular throughout Italy as antipasti, with products from all over the country available in any region. You would certainly find prosciutto (from Emilia Romagna) in Rome, or burrata (Puglia) in Tuscany. While every region produces special meats and cheeses, most all of them are popular throughout the country, primarily because they travel well.

M’tucci’s Italian Charcuterie Board C: Capicola, Sweet Onion & Tomato Agrodolce, Smoked House Mozzarella, House Made Bread and Taralli.

M’tucci’s Italian Charcuterie Board C: Capicola, Sweet Onion & Tomato Agrodolce, Smoked House Mozzarella, House Made Bread and Taralli.

How have we brought Italy to New Mexico? Some of our chefs have trained under Italian chefs, all of M’tucci’s chefs are voracious readers and, most importantly, they are students of Italian techniques and cooking. The only thing they haven’t done is travel, eat, and work in Italy. That is going to change on Monday when three of our Chef/Partners and one of our Sous Chefs will spend an intensive week in Italy visiting a Chianina ranch, a panificio (artisan bakery), salumerias/macellarias (think meat products) and a variety of farms and local producers.

Follow us on Facebook and instagram to keep up with their Italian experiences. We promise to share what they learn and to bring M’tucci’s la dolce vita to a whole new level!

Tune in next week for a brief report from Tuscany.

Ciao!


NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new.

M’tucci’s Italian

Weekend Dinner Specials

Ravioli- Blue Crab and Wild Mushroom Ravioli, Pink Shrimp, Asparagus,  Porcini Cream Sauce. $25

Pan Seared- Scallops, Garlic Mashed Potatoes,  Grilled Artichokes, Sautéed Arugula $29

Cut of the Day-  24 oz Porterhouse $35

Braised- Rosemary & Milk Braised Lamb Shank, Garlic Mashed Potatoes, Sautéed Spinach 

Wines-

Oliver Hill McLaren Vale Shiraz $ 9/36

Capture Sonoma County Sauvignon blanc $8/32

Father’s Day Specials (all day)

Lobster Ravioli

Chianina Ribeye

Lamb Shanks

Pan Seared Scallops

M’tucci’s Moderno

Weekend Specials

Pasta with Linguica $18
Red Onion, Sun Dried Tomato, Light Tomato Sauce, Arugula, Pecorino.
Recommended Wine Pairing:
Landmark Pinot Noir, California  $8/34


Scallops $29
Tender, Buttery, Sweet Diver Scallops.  Garlic Mashed Potatoes, Grilled Asparagus, Sautéed Arugula, Lemon Caper Butter Sauce
Recommended Wine Pairing:
The Palm Rosé, France $7/30


Hand Cut Steak of the Day:
24 oz Bone-in NY Strip $31
Recommended Wine Pairing: 
Sassoregale Sangiovese, Maremma Toscana, Italy $8/32

Friday: 8:30 - Leah Leyva Live

M’tucci’s Italian Market & Pizzeria

Every Thursday - Sunday: M’tucci’s pizzas, sandwiches, and charcuterie boards are available La Cumbre Westside. Look for the M’tucci’s server and we’ll bring the food to you!

New and special pastries in the deli case every week. Come in today!

Weekend Brunch - Happy Father’s Day

If you aren’t bringing Dad in for Father’s Day, at least buy a M’tucci’s Gift Certificate for him, good at all three locations.

Come in for brunch for some of your favorite Brunch items done M’tucci’s Italian-style. You’ll love our take on Eggs Benedict, or Italian Sausage Hash or even a Carbonara Risotto. Of course, our Mimosas are made with fresh-squeezed Orange Juice. We will have a new and expanded Brunch Menu for you by the end of the month.

Eggs Benedict Cotto - Poached Eggs, Grilled Italian Ham, House Hollandaise Sauce, Crispy Parmesan Crusted Eggplant, Breakfast Potatoes

Eggs Benedict Cotto - Poached Eggs, Grilled Italian Ham, House Hollandaise Sauce, Crispy Parmesan Crusted Eggplant, Breakfast Potatoes

M’tucci’s Italian and M’tucci’s Moderno both open at 11:00 and M’tucci’s Italian Market & Pizzeria is open at 10:00 with coffee, pastries and biscotti.

ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the May Photo Contest was Melissa Garcia. The June Photo Contest is underway, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. When you enter early you have the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, Raisin Rosemary and Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

6/19/19

1st Course- Grilled Watermelon Caprese, M’tucci’s Mozzarella, Basil Oil

2nd Course- Crispy Bone-In Chicken, House BBQ Sauce, Garlic Mashed Potatoes, House Slaw

3rd Course- Smoked Peach Cobbler, Salted Caramel Gelato

6/26/19

1st Course- Shredded Kale, Granny Smith Apples, Local Feta, Dried Tart Cherries, Pomegranate Vinaigrette

2nd Course- Pesto & Ricotta Filled Ravioli, Shallots, Artichokes, Light Lemon Cream Sauce

3rd Course- Lemon Tart-House Graham Cracker Crust, Lemon Curd, Chantilly Whipped Cream, Candied Lemon

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

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Ciao until next Friday!


Water fountain in Rome.

Water fountain in Rome.

Pane

Stocking the shelves each morning with Sourdough.

Stocking the shelves each morning with Sourdough.

Until I started my association with M’tucci’s I held a dim view of Italian bread. In most American Italian restaurants the free bread that arrives at the table usually has no character, and more importantly, no flavor. After living in France and falling in love with baguettes and batards, I was disappointed to discover the bread in the restaurants of Italy is often tasteless. I was always happy to see the bread basket include a good bread stick made with olive oil or tasty focaccia.

Chef/Partner Shawn Cronin made it his mission to not make mediocre, tasteless bread when he and Chef/Partner Cory opened M’tucci’s Italian Market & Pizzeria. Working with a starter that was very old, it became the basis for our sourdough, ciabatta and baguettes. Shawn created the starters for the whole wheat, rye and focaccia. A “starter” (lievito madre in Italian) is made by mixing flour and warm water and letting them stand and ferment for a period of time. This is what we use in all of our breads as our leavening agent. No additional yeast is ever added. As the starters permeate the atmosphere where it is used, the spores in the air continue to add character and flavor to bread. After three years, the Market is a rich bread-making environment.

Our flour is sourced from mills that specialize in unbleached wheat flour. While we use local water, it goes through a filtration system first. We only use sea salt in our bread. Our pizza dough is made using sourdough starter and flour especially ground for pizza dough. Our focaccia is raisin rosemary, except for the focaccia for the Italian Roast Pork Sandwich at M’tucci’s Italian which has green chile.

Sara checking the progress on a loaf of ciabatta.

Sara checking the progress on a loaf of ciabatta.

Of course, all of our bread is made fresh daily and is available in M’tucci’s Italian Market & Pizzeria. All three locations only use M’tucci’s bread on our Charcuterie boards, Appetizers, Sandwiches and Cicchetti. The breads are also delivered fresh twice a week to Silver Street Market and they are served on the Charcuterie Boards at Bosque Brewing.


NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new (Moderno link coming soon).

M’tucci’s Italian

Weekend Specials

Ravioli:

Pesto & Ricotta Filled Ravioli, Roasted Summer Squash-Red Bell Pepper, Artichokes, Light Lemon Cream Sauce   

Roasted Meat: 

Lightly Smoked Duroc Pork Loin, Fennel-Garlic-Herb Crust, Chive & Potato Croquettes, Grilled Asparagus, Dijon Beurre Blanc

The Braise:

Wild Mushroom Stuffed Soft Shell Blue Crab, Crispy Saltwater Potatoes, House Made Turkey Sausage, Sweet Corn Puree

Pan Seared Fish:

Alaskan Halibut Cheeks, Roasted Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce   

Cut of The Day:

24oz Bone-In NY Strip, Crispy Sea Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction