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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.
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
Wine Features:
2018 Casa Rodeña Viogner
8 Glass / 32 Bottle
2012 Northstar Red Blend
15 Glass / 65 Bottle
M’tucci’s Moderno
Weekend Specials
Spaghettini Shrimp Diablo $19
Spaghettini Pasta with Pink Shrimp, Capers, White Wine, Caramelized Onions, Celery, Spicy Marinara
Recommended wine pairing:
Stephen Vincent Pinot Noir $7/$28
Pan Seared Mahi Mahi
A lean fish with mild and sweet flavor with a moderately firm texture and large moist flakes.
Recommended wine pairing:
Chateau Ste. Michelle "Mimi" Chardonnay $9/$36
Hand Cut Steak of the Day: 24oz T-bone $33
Recommended wine pairing:
Liberty School Cabernet $10/$40
Tonight 8:30pm - Eryn Bent Live
M’tucci’s Italian Market & Pizzeria
May 29: Beer Week Tap Takeover with Steel Bender Brewyard - We’ll feature SkullBucket IPA, ETTu Brut IPA, Berliner Wiesse and the Kolsch. Albuquerque Beer Week Pouring until they are gone!
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 and you might find Rocky Road Sandwich Cookies: House made Marshmallow Fluff between two Brown Butter Pecan Chocolate Chip Cookies.
Weekend Brunch
Don’t forget to come in for brunch, with some of your favorites 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 should have a new and expanded Brunch Menu for you by the end of the month.
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
6/12/19
1st Course- Corn & Yellow Pepper Gazpacho, Cucumber, Red Onion, Fresh Yellow Tomato
2nd Course- Bistecca Spiedini, Seasonal Marinated Vegetables, Crispy Salt Water Potatoes, Romesco Sauce
3rd Course- Double Chocolate Chip Brownie, Meringue Marshmallow, House Made Graham Cracker
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.
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Ciao until next Friday!
Waiting for the boss in Florence.
