Tuscany
/Few places in Italy are more popular than the region of Tuscany. The cities of Siena, Florence, Lucca, Pisa and, of course, the Chianti wine growing area are what many people think of when they think of Italy. The menus at all M’tucci’s restaurants are inspired primarily by the cooking of Tuscany. The wide array of produce and meat from small farmers and the availability of wild foods make for legendary products: wheat, vegetables, pork, Chianina beef, olive oil, pecorino cheese, wine, mushrooms, wild boar, and seafood from the Tyrrhenian Sea.
Tuscan vineyard near Pontessieve
Ponte Vecchio over the Arno River in Florence.
Chianti Vineyards
The first-time visitor to Italy could spend most of their time in Florence and Chianti, but that would mean that you would miss so much of this large region with small hill towns, coastal wineries, and hidden treasures. I have visited Tuscany several times, traveling by train and rental car. Many of the region’s small towns (and even Siena) are not reachable by train. To visit them you rely on buses (not fun on mountain roads!) or rent a car. Renting a car means driving and parking in Florence which can be a major pain. If you decide to rent a car, you should stay in nearby towns. Try the small hotels of Fiesole, which is on a hill above Florence and features great views of the city. Frequent buses deliver you to the center of the city in about 10 minutes.
A few years ago, four of us rented an apartment at I Veroni, an agriturismo outside of Pontessieve, which is less than 30 minutes east of Florence by train. The old farmhouses were converted into apartments and are surrounded by vineyards and olive trees, has a swimming pool for the warm August weather and featured great views over the valley. Agriturismos range from working farms to converted farms/vineyards and you can find these properties online at: https://www.agriturismo.it/en/
From our base in Pontessieve, we were able to park for free at the train station and arrive in Central Florence in less than 30 minutes. Day trips to the Chianti region were easy, with most towns only an hour away. Don’t miss Castellina in Chianti or celebrity Chef/Butcher Dario Cecchini in Panzano (reservations a must). One day we did a loop that included Siena, San Gimignano and Montalcino which was a total of four hours. The town of Montalcino is a classic hill town, surrounded by the famous Brunello vineyards. It is one of my favorite hill towns for eating, enjoying the scenery and the great wine. You might save a few dollars if you ship a case home!
While Florence can be trying with the large crowds of tourists around the Duomo and the Uffizi, the central market is incredible and not to be missed. Also, I had one of my best meals anywhere in Italy at Buca Mario near Piazza Republica in Florence.
Two other areas in Tuscany that shouldn’t be missed are Lucca, which is arguably the best olive oil region in Italy, and Bolgheri, where the M’tucci’s Chefs visited in June. We’ve already written a lot about the coastal region in La Gazzeta. If you missed some of the pieces about this area, click here and click here.
Consider a trip to the northwest corner in the mountains (about 90 minutes from Florence) to Carrara, home to the world famous marble caves. The marble from these mountains has been mined for centuries, providing marble for Michelangelo’s David (in the Uffizi Gallery in Florence) and for Siena’s Duomo (photo above). We toured the caves in June before a massive lunch featuring Colonnata lardo, which was the inspiration for M’tucci’s Colonnata Butter, now on Charcuterie Board C at M’tucci’s Italian.
Both M’tucci’s Moderno and M’tucci’s Italian have added seasonal dishes to the menus, in large part inspired by our June trip to Italy.
Here are just a few of the new items. Come try them soon!
Bread is very important in this region, but as we discovered, not very flavorful. One baker explained that Tuscans omit the salt, since the bread is used as a vehicle for cured meats and assertive cheeses. During the 12th century when the cities in the region were becoming powerful and wealthy, they evolved into city-states. Legend says that Pisa controlled the salt trade from the sea and refused to sell it to the Florentines. So, the Florentines quit adding salt to their bread.
Beans are ubiquitous on the Tuscan table, so much so, that Tuscans are called mangiafagioli (bean eaters). Fava, borlotti (cranberry) and cannellini beans are among the most popular.
As the weather cools, why not make one of Tuscany’s favorite dishes, pasta e fagioli (pasta and bean soup)? I have adapted a recipe from the late, great Marcella Hazan. You can pick up fresh aged parmigiano-reggiano at the Market.
PASTA E FAGIOLI
Marcella recommends cranberry beans, which may be hard to find. Red kidney beans make a great substitute. She also suggests that arborio rice can be used in place of the pasta.
Sauté 1/2 C chopped onion in 1/4 C extra virgin olive oil until pale gold, then add 3 T chopped carrots (some recipes also add celery, but I don’t like the flavor)
Add some pork (ham bone or another lean cut of pork) and cook for about 10 minutes.
Add 2/3 C canned chopped Italian tomatoes & juice (or Muir Glen brand) and cook for another 10 minutes
Add 3 C of beans (drained) stir and cook for 5 minutes then add 3 C of good beef broth bringing the pot to a gentle boil. I save all of my rinds from fresh parmesan and add several to the pot at this time and simmer. After 10 minutes scoop out about 1/3 - 1/2 C of beans and mash them or use a food mill and return them to the pot. Add salt and fresh pepper to taste.
Make sure there is enough liquid to cook the pasta and bring to a gentle boil adding 1/2 lb. of small tubular macaroni. Stop cooking when pasta is firm to the bite.
Swirl a tablespoon of butter and grated fresh parmesan and let the soup rest for 10 minutes before serving.
NEWS FROM M’TUCCI’S
NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.
M’tucci’s @ Lava Rock Brewing Co.
Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!
Home Delivery now available through Door Dash
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 - 32 Bravo DIPA (8% ABV and 100 IBU) will be available this weekend. Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).
We’re getting serious about Live Music at Lava Rock, beginning tonight, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.
November Live Music:
Tonight: Lani Nash
11/2: The Gershom Brothers
11/7: RJ Perez
11/8: Dos Pendejos
11/14: Cliser, Cook and Jones
11/15: Cali Shaw
11/21: Oscar Butler
11/22: Rebecca Arscott
11/29: Dos Pendejos
M’tucci’s Moderno
Thanks to all our fans who voted our Servers the Best of Rio Rancho.
Weekend Specials
Pan Seared Swordfish $26: Firm, very lean fish with a clean earthy flavor
Whitehaven Sauvignon Blanc 10/40: A full flavored, medium-bodied wine, with an abundance of vibrand currant and gooseberry flavors, that linger on the dry, clean finish.
Cut of the Day: Hand-Cut NY Strip $32:
Tercos Malbec 9/36: Fruity, aromatic characteristics of blackberry and ripe cherry. Has great volume/depth with a long finish, soft tannins
NEW FALL MENU ITEMS - With the weather turning cold we added seasonal items to our menu! Visit us this weekend so you are the first to try it out!
Live Music
Tonight: Melissa Rios @ 8:30
11/7: Kirk Mathews @ 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- Arctic Char, Garlic Mashed Potatoes, Grilled Artichoke, Lemon Caper Sauce, Sautéed Arugula
Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Sautéed Artichoke, Haricot Vert, Shallots, Capers, Light Lemon Cream Sauce
Braised -Harris Ranch Beef Tips, Five Cheese Tortellini
Caramelized Onion, Local Gray Farm Oyster Mushrooms, Porcini Cream Sauce
November Prix Fixe Menu
11/6/19
1st Course- Herbed Goat Cheese Bruschetta, Sautéed Mushrooms, Friarelli
2nd Course- Grilled Beef Tenderloin Medallions, Butternut Squash Puree
3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Apple Pie, Salted Caramel Gelato
11/13/19
1st Course- Crispy Brie, Strawberry Shrub Jam, Dressed Greens
2nd Course- House Sausage, Roasted White Italian Beans, Orecchiette, Pecorino, Braised Greens
3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pecan Pie, Honey-Bourbon Whipped Cream
11/20/19
1st Course- Parsnip Bisque, Pecan-Crispy Prosciutto-Fresh Herb Gremolata
2nd Course- Pan Seared Duroc Pork Cutlet, Crispy Salt Water Potatoes, Fresh Tomato-Caper Butter Sauce
3rd Course- Pear-Cranberry Crisp, House Made Honey-Thyme Gelato
11/27/19
1st Course- Chef’s Choice Charcuterie Board
2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts
3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds
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.
Order your Holiday Pies now. Choose from Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16). Order deadline is November 21. Pies must be picked up on November 25 or 27 at any of the three M’tucci’s locations. Deposit required at time of order.
Pretty AND Tasty fresh pies.
M’tucci’s Catering
Book your holiday parties now. We offer off-site catering from dinner parties to wedding receptions. Reserve space for your holiday party at M’tucci’s Moderno’s private dining rooms. M’tucci’s Italian Café & Market is available for evening events in December.
GUEST BARTENDERS
Partner Austin Leard and M’tucci’s Modero Bartender Tyler will be guest bartenders at Hollow Spirits Distillery Monday Night from 6:00 - 9:00pm (1324 1st St NW). Stop by and taste the M’tucci’s touch with Hollow Spirits fine spirits! We can also provide bartending and beverage service for your event.
Contact Ivy for your next event, large or small. We can handle it!
Click here to see our catering menu. 505.350.0019 or [email protected]
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 January 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!
