Mortadella ain't Baloney
/If memories of childhood baloney (bologna) sandwiches have kept you from eating Mortadella, I want to convince you that you have been missing something special. I had too many bologna/ketchup/white bread sandwiches in my childhood and mortadella looked too much like bologna. Don’t let the similarities in appearance fool you. Mortadella tastes nothing like American bologna. Yesterday I tasted imported mortadella for the first time. I admit, in the past I opted for prosciutto or salami and said “no thanks” to mortadella. Those days are over - another childhood phobia conquered!
Mortadella originated in Bologna in Emilia Romagna sometime in the 1300s. It is certified as a IGP product (Indicazione Geografica Tipica), which means that it is made under specific guidelines set by the Italian government. It is made from ground or hashed pork and must be consist of 15% cubes of pork fat. Modern and Sicilian versions contain pistachios and it is usually spiced with myrtle, pepper and garlic. IGP designation includes mortadella produced in several regions of Italy, including Piedmont, Veneto, Lombardy and Tuscany.
The sausage was originally made in a large mortar, cooked, then stuffed into a large casing. Mortadella is popular worldwide, with a version in Spain that includes olives, versions in the Middle East that use chicken and the bland cousin (bologna) in the U.S. and Canada that omits the cubes of fat.
In Bologna, it is one of the meats used in traditional Ragù alla Bolognese and in a local sandwich called Piadine Romagnole, which is a flatbread stuffed with mortadella, cheeses, arugula and then grilled. In Rome, Pizza Bianca con Mortazza, isn’t pizza at all, but a popular street food that uses plain pizza dough which is baked, cut into pieces like a pita, then stuffed with mortadella.
At M’tucci’s Bar Roma, we make a Piadina e Mortazza by lightly grilling slices of mortadella, and adding soft brie, sun-dried tomatoes, basil, a drizzle of a balsamic reduction and stuffed into our House Made flatbread. At lunch we have an Italian Cold Cuts sandwich with Prosciutto, Calabrese Salami and Mortadella. Recently, at Chef Shawn’s insistence, I had the sandwich on focaccia, with fresh mozzarella and thinly sliced mounds of mortadella. It was incredible. Rich, silky pork flavors that practically melt in your mouth. Ask for it the next time you come to lunch.
At M’tucci’s Twenty-Five it is one of the choices for a Salami Charcuterie Board. As always, it is sliced very thin, like prosciutto.
Give it a try. Just don’t call it bologna or baloney!
M’tucci’s Valentine’s Weekend Begins 2/10
Valentine’s Day Menus
Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace
Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries
M’tucci’s Italian
Cold-Smoked Ocean Trout Tartare (Braised Golden Beets, Toasted Pistachios, Sias Farms Baby Beet Greens, Strawberry Mignonette
24 oz Hand-Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction
Veal Porterhouse, Creamed Leek Potato Au Gratin, Grilled Broccolini, Blackberry Shrub Balsamic Reduction
Pan Seared - Skate Wing, Creamy Garlic Mash Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Beurre Blanc
M’tucci’s Moderno
6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes
Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise
Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder
24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini
Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce
M’tucci’s Twenty-Five
Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce
Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction
Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix
Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto
Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread
M’tucci’s Bar Roma
Prix Fixe Menu
We will have a Prix Fixe menu for couples beginning Thursday 2/9 through 2/14 in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, one of the three entrees, and a shared dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine (Rosso, Sangiovese, Bianco or Sparkling).
Appetizers (Choose one)
Pesce Fresco: California Halibut, Extra Virgin Olive Oil, Micro Greens, Citrus Reduction, Passion Fruit Pearls.
Charcuterie: 2 Year-old Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread.
Insalata d’Arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs.
Entrees (Choose one)
Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmesan, Micro greens.
Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma.
Melanzane Ragù: Cold Smoked and Roasted Eggplant Ragù, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino.
Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.
February 4 Fundraiser
We’ll serve Chef Cory’s Green Chile Stew with Sackett farms pork
Explora Science of Wine
M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:
Weekend Specials
M’tucci’s Italian
Ravioli - Fennel Orange Zest/Ricotta filled Ravioli, Sautéed Pink Shrimp, Sun Dried Tomatoes, Calabrian Chiles, Roasted Butternut Squash Cream Sauce, Pecorino & Micro Greens $27
Double Bone Herbed Elk Chops: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39
Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $37
Braise - Red Wine Braised Sackett Farm Pork Shanks: Horseradish/Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon Chimichuri $29
Weekend Cocktail -
Bee My Honey - Maker’s Mark, Fresh Lemon Juice, Honey Simple Syrup, Orange Bitters
M’tucci’s Moderno
New Permanent Menu Items added this Weekend
Coming Soon!
Weekend Cocktail
Island Time - Lychee Infused Hendrick’s Gin, Falernum, Fresh Lemon Juice, Angostura Bitters, Simple Syrup, Rosewater
M’tucci’s Twenty-Five
14 oz. NY Strip - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $36
Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $37
Pecorino Brodo Braised Sackett Farms Pork Shank - Mascarpone Creamy Polenta, Roasted Cannelloni Beans, Prosciutto, Pancetta and Italian Herb Sauce $25
Weekend Cocktail
Barbados - Bumbu Rum, Meletti Amaro, Chocolate Bitters
M’tucci’s Bar Roma
Tri Color Ravioli - Spinach & Five Cheese Filling, Lamb, Pancetta, Red Onions, Sautéed Mushrooms, Pecorino Brodo $25
Pan-Seared Bronzino - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37
Weekend Cocktail
False Spring - Absolute Grapefruit vodka, Drambuie, Fresh Lemon Juice & Grapefruit Juice, Herbed Simple Syrup
Live Music for February
M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm
2/5 Gilbert Uribe
2/8 Nathan Fox
2/12 RJ Perez
2/15 Shane Wallin
2/19 Lani Nash
2/22 Eryn Bent
2/26 Shane Wallin
M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30
2/3 Gilbert Uribe
2/9 Alex Maryol
2/10 Lani Nash
2/16 RJ Perez
2/17 Matt Jones
2/23 Shane Wallin
2/24 Justin Nuñez
M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30
2/3 RJ Perez
2/9 Shane Wallin
2/10 Justin Nuñez
2/16 Matt Jones
2/17 Eryn Bent
2/23 Alex Maryol
2/24 Javier Ortega
Thanks for reading. See you next Friday. Ciao!
