Chianina beef, probably the oldest cattle breed in the world and certainly the largest, is now at all three M’tucci’s locations.

“We are fortunate to be New Mexico’s sole provider of this amazing locally raised & pure blooded Italian Chianina Beef. All of the iconic meatballs we serve will now be made with this truly special product. You will also see numerous other Chianina products work their way into our restaurants in coming months. Having the opportunity to serve what’s widely considered “Italian Wagyu” was an obvious choice. We are committed to providing the most authentic Italian experience and products possible. We feel this is another giant step in that direction," said Executive Chef John Haas.

Meatballs al Forno at m’tucci’s Italian: 4 House made meatballs with roasted marinara, fresh mozzarella, market baguette and roasted garlic.

M’tucci’s Italian Market & Pizzeria Meatball appetizer: meatballs with tomato agridulce, sautéed spinach, feta, apple chutney and toasted bread.

Chianina beef is famous for it’s flavor and nutritional values, and is the largest and tallest breed in the world. Bulls often stand 6 feet tall at the shoulder and can weigh more than 4,000 pounds.. Originating in the Valdichiana in Central Italy, they are most prominent in Tuscany, Umbria and Lazio. Called vitellone (big veal) because of their rapid growth, the meat is lean like veal, but red like beef. The famous thick-cut (2”) porterhouse steaks in Tuscany, bistecca all fiorentina, only use Chianina beef.

When asked to describe how the flavor of the meatballs have changed since the Chianina has replaced the Wagyu, Chef Shawn Cronin from M’tucci’s Italian Market & Pizzeria said, “It has a much richer flavor - much richer.”

We hope you will come in soon and see for yourself.

NEWS OF THE WEEK

We have just tapped a very special release ale at M’tuccis Italian and M’tucci’s Moderno, Upslope Brewing’s Sazerac Style Rye Ale and it is fantastic! In a world of interesting and creative craft beers, Upslope has created something very special. This ale pays homage to the classic New Orleans cocktail, featuring bold and delicate flavor in one glass. Upslope partnered with Leopold Bros. Distillery, aging the ale for nine months in Absinthe and Rye Whiskey barrels. Prominent notes of licorice and fennel fill your mouth on the front end, with sweet notes on the finish provided by orange blossom honey. This big, bold ale has an ABV of 10.8, so we limit the pour to 10 oz. Try one on your next visit!

M’TUCCI’S MONTHLY PHOTO CONTEST

We’ve got a few front runners for the April Photo Contest. Don’t forget to share your photos from M’tucci’s on your Facebook page or your Instagram feed and tag them #lovemtuccis. The best photo will be chosen from the three photos with the most likes on April 30. The winner will receive a $50 gift Certificate and have their photo featured on La Gazzetta di M’tucci’s. PHOTOGRAPHER’S TIP: Learn how to edit your photos on your phone, at least for exposure. We have had a few entries that could have been strong contenders, but they are simply too dark. Always edit your photos!

M’TUCCI’S ITALIAN PRIX FIXE WEDNESDAY

Partner/General Manager Chris said that our April menus are being created with the thought that the most popular items could become permanent items on the next menu. So, come on in and tell us what you think. The remaining menus for April and May 1 are just below:

April Prix Fixe Menu

4/10/19

1st Course- Local Butter Leaf, Honey Orange Vinaigrette, Shaved Fennel

2nd Course- Ibérico Chorizo, Carnaroli Rice, Saffron Dijon

3rd Course- Blueberry Crostata, Salted Caramel Gelato

4/17/19

1st Course- Market Capicola, Tomato-Onion Relish, Smoked House Mozzarella, Toasted Baguette

2nd Course- Grilled Lamb Chop, Sautéed Summer Vegetables, Creamy Garlic Polenta, Rosemary-Mint Gastrique

3rd Course- Chocolate Banana Layered Panna Cotta, Peanut Praline, Candied Bacon

4/24/19

1st Course- Spinach-Arugula Mix, Market Focaccia, Gorgonzola, Candied Pecans, Granny Smith Apple, Dried French Cherries, Gorgonzola Dressing

2nd Course- Dry Aged Harris Ranch Hanger Steak, Creamy Risotto, Light Tomato-Onion Agridulce, Crispy Shallots-Scallions

3rd Course- Cantaloupe Black Pepper Granita, Sesame Brittle

5/1/19

1st Course- Chianina Beef Carpaccio, Shaved Parmesan, Arugula, Aioli, Capers

2nd Course- Chicken Confit Piccata, Garlic Mashed Potatoes

3rd Course- BlackBerry Ricotta Cake, Citrus Whip, Almond Crumble

M’TUCCI’S MODERNO PATIO

The days are getting warmer and the large door in the lounge is being opened on a regular basis. Come in and enjoy the warm afternoons and the sunsets on the Sandias. Happy Hour is all night in the bar on Mondays and Shrub drinks are half price on Tuesdays.

M’tucci’s YouTube Channel

You can now see videos demonstrating how some of our drinks are made and watch the process for some of our house made products, such as mozzarella. Click here and become a subscriber.

EASTER SUNDAY

Make reservations now for Easter Sunday at M’tucci’s Moderno and M’tucci’s Italian. We will have a few specials in addition to our regular weekend brunch menu. Watch this Blog for the specials.

ONLINE ORDERING AVAILABLE AT M’TUCCI’S ITALIAN

You can now place your take out order online from our website. Click here for the menu page and Click the red Online Order button. Call us as you are arriving, park in the Take-Out Parking Space by the front door and we’ll bring your order to you. Curbside service!! For now, this is only available at Italian.

COMING UP

April 11, 7:00pm: Melissa Rios Live at M’tucci’s Moderno

April 12, 8:30pm: Ad Lib Live at M’tucci’s Moderno

May 31, 6:00pm - 9:00pm: Beer Week - Beer & Food pairing with Dialogue Brewing and M’tucci’s Italian Market & Pizzeria. Four courses and four beers for $40. Tickets available at the Dialogue Taproom.

LAST WEEK

Flight of the Four Seasons - Servers and Bartenders Stephanie and Liz created four Tea-Infused Cocktails and Chef Damian paired them with four courses that were a big hit at M’tucci’s Italian on Sunday, April 7. Stay tuned to this space for more special dinners and pairings. What kind of dinner would you like to see? Wine Dinner? Craft Beer Dinner?