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

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.

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

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

---

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)

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.

---

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

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.

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.

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 San Vincenzo. 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.

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.

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.

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.

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.

---

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.