June 28, 2019

M'tucci's in Italy, Part 2

June 28, 2019/ Michael Lewis

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.

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Ciao until next Friday!

June 21, 2019

M'tucci's in Tuscany

June 21, 2019/ Michael Lewis

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.

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

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

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

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.

June 14, 2019

Italian Cuisine - Most Popular in the World?

June 14, 2019/ Michael Lewis

Italian food is probably the most talked-about, written-about and happily consumed food in the world (start with pizza - 75,000 pizzerias in the U.S. selling $40 billion worth of pizzas every year). Yet, Italian food in Campania is totally different from Italian food in Piemonte. Like Mexico or France, Italy is a country with a wide variety of regional cuisines. Although Naples and Venice are both coastal cities and feature seafood on their tables, dinner at a seafood restaurant in Naples would be unrecognizable to a Venetian. Florence and Bologna are only 60 miles apart, yet the food of Emilia-Romagna and Tuscany are significantly different. However, there are common threads that are found in every region: quality ingredients and la dolce vita (the sweet life).

When author Matt Goulding was pitching a book about Italians and Italian food to the late Anthony Bourdain, (who as a young chef worked as Executive Chef in one of M’tucci’s founder’s Jeff Spiegel’s NYC restaurants) he said: “Nobody takes food more seriously than Italians. I have seen family feuds break out over pasta shapes and grape varietals. . . . More than anywhere else in the world, food carries the full weight of Italy’s heritage: the pains and joys of its history, the depth of its ingenuity. Politicians are corrupt, democracy is fragile, borders are porous, but la cucina italiana is eternal.”

Gouldings book, “PASTA, PANE, VINO: Deep Travels Through Italy’s Food Culture” was published by Bourdain’s company in 2018 and is a treasure. A must read for anyone interested in Italy and Italian food.

As with any regional specialty, Italys has been shaped to a large extent by what is available locally. In the north, where rice is grown and there are flat plains for grazing cows, risotto and butter are more popular than pasta and olive oil. In the central mountains of Tuscany and Umbria, olives grow on hillsides more easily than dairy cows can graze, so Tuscans and Umbrians cook with plentiful, local olive oil more than they do with butter. Just south of the Alps, Liguria has a moderate climate because of the Mediterranean Sea, and there you’ll find the most flavorful Genovese basil for making pesto. In the South where water buffalo graze, the real mozzarella di bufala and burrata (referred to by locals as latticini not cheese/formaggio) have a distinct flavor because of the milks balance of fat and acidity - perfect for making pasta filata (stretched or pulled cheese).

At all M’tucci’s locations we embrace the two common components in regional Italian cooking: quality ingredients and la dolce vita. We use recipes from several regions and add our personal touch to create some of our dishes such as: Milanese Burrata (normally a plain breaded cutlet of veal or chicken, we add Spicy Marinara and M’tucci’s burrata), or our Osso Bucco (usually made with a veal shank, but we use pork), or Pesto Ravioli (we add roasted artichokes and grape tomatoes).

Pesto Ravioli - only at M’tucci’s Moderno

Other recipes are classic preparations, for example: Cacio e Pepe (a staple in Rome, but rarely on a menu in the north) and our Melanzana all Parmigiana (Eggplant Parmesan is a southern dish, but popular throughout the country). Our pizza is definitely true to the Neopolitan style with a thin crust which is made with a sourdough starter and cooked in a very hot oven.

Charcuterie Boards are popular throughout Italy as antipasti, with products from all over the country available in any region. You would certainly find prosciutto (from Emilia Romagna) in Rome, or burrata (Puglia) in Tuscany. While every region produces special meats and cheeses, most all of them are popular throughout the country, primarily because they travel well.

M’tucci’s Italian Charcuterie Board C: Capicola, Sweet Onion & Tomato Agrodolce, Smoked House Mozzarella, House Made Bread and Taralli.

How have we brought Italy to New Mexico? Some of our chefs have trained under Italian chefs, all of M’tucci’s chefs are voracious readers and, most importantly, they are students of Italian techniques and cooking. The only thing they haven’t done is travel, eat, and work in Italy. That is going to change on Monday when three of our Chef/Partners and one of our Sous Chefs will spend an intensive week in Italy visiting a Chianina ranch, a panificio (artisan bakery), salumerias/macellarias (think meat products) and a variety of farms and local producers.

Follow us on Facebook and instagram to keep up with their Italian experiences. We promise to share what they learn and to bring M’tucci’s la dolce vita to a whole new level!

Tune in next week for a brief report from Tuscany.

Ciao!

Simple Decanting in Castellini in Chianti

Olive Oil and Balsamico

Ragu di Cinghiale (wild boar)

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

Ravioli- Blue Crab and Wild Mushroom Ravioli, Pink Shrimp, Asparagus, Porcini Cream Sauce. $25

Pan Seared- Scallops, Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula $29

Cut of the Day- 24 oz Porterhouse $35

Braised- Rosemary & Milk Braised Lamb Shank, Garlic Mashed Potatoes, Sautéed Spinach

Wines-

Oliver Hill McLaren Vale Shiraz $ 9/36

Capture Sonoma County Sauvignon blanc $8/32

Father’s Day Specials (all day)

Lobster Ravioli

Chianina Ribeye

Lamb Shanks

Pan Seared Scallops

M’tucci’s Moderno

Weekend Specials

Pasta with Linguica $18
Red Onion, Sun Dried Tomato, Light Tomato Sauce, Arugula, Pecorino.
Recommended Wine Pairing:
Landmark Pinot Noir, California $8/34

Scallops $29
Tender, Buttery, Sweet Diver Scallops. Garlic Mashed Potatoes, Grilled Asparagus, Sautéed Arugula, Lemon Caper Butter Sauce
Recommended Wine Pairing:
The Palm Rosé, France $7/30

Hand Cut Steak of the Day:
24 oz Bone-in NY Strip $31
Recommended Wine Pairing:
Sassoregale Sangiovese, Maremma Toscana, Italy $8/32

Friday: 8:30 - Leah Leyva Live

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!

Weekend Brunch - Happy Father’s Day

If you aren’t bringing Dad in for Father’s Day, at least buy a M’tucci’s Gift Certificate for him, good at all three locations.

Come in for brunch for some of your favorite Brunch items 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 will have a new and expanded Brunch Menu for you by the end of the month.

Eggs Benedict Cotto - Poached Eggs, Grilled Italian Ham, House Hollandaise Sauce, Crispy Parmesan Crusted Eggplant, Breakfast Potatoes

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

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

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

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!

June 07, 2019

Pane

June 07, 2019/ Michael Lewis

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.

Rye

Sourdough

Whole Wheat

Baguette

Focaccia after Kneading

Focaccia

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

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

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

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!

May 31, 2019

Cicchetti (small bites)

May 31, 2019/ Michael Lewis

Most everyone who considers themselves a fan of good food, is aware of Spanish tapas. Tapas bars and small plates, along with a small glass of wine are found throughout Spain. Cicchetti are Italy’s version of tapas, but are found primarily in the small wine bars (bàcari) in Venice. From my experience (and my research), I’ve never seen them in Rome, Florence or Southern Italy.

Cicchetti are always fresh and made with local products. With Venice surrounded by water, they are usually seafood based, but meats and vegetables are also popular. Bàcari are usually small, with no tables, can be open before lunch and stay open late. Locals stop in for a quick bite and an ombra (small glass of wine which means shade) before lunch, after work or during the time we would consider happy hour! Going out for cicchetti is very much part of the social life of Venice.

Some of the cicchetti you might find in Venice inlcude: seppioline alla griglia (grilled baby squid), polpette (fried meatballs) or grilled polenta topped with different seafood. The wine you order at a bàcari will be local (from the Veneto) and usually from a keg of a large container on tap. It’s not intended to be fancy, rather a refreshing couple of sips to wash down your food. The name of the glass of wine, ombra, is said to have come from the days when wine merchants would unload their casks of wine to sell in St. Marks Square. During the day they would move their wine to keep it in the shade of the church tower to keep it cool.

We serve cicchetti at all three M’tucci’s locations. Of course, we have put our New Mexico/local twist on them, and the servings are a bit larger than you would find in Venice. Most bàcari are a five-minute walk or less from each other and encourage hopping from bar to bar for a small bite, so the concept is a little different here.

Some of our small bites at M’tucci’s Italian Market & Pizzeria are: fresh house made Mozzarella, tomato jam and ciabbata; house cured salmon, cucumber, lemon aioli and caperberry; or a prosciutto slider with mozzarella and tomato. They are $3 each, but during Monday happy hour (3:30-5:30) they are two for $5.

M’tucci’s Moderno and M’tucci’s Italian have different cicchetti menus with a few similarities. At M’tucci’s Moderno you can choose from beef carpaccio, truffle chips, Chianina meatballs or baked goat cheese. Some of the cicchetti at M’tucci’s Italian has truffle fries, wood roasted goat cheese bruschetta caprese on flatbread. Both locations have fried artichokes and a pizzeta margherita. All of the plates are available all day, but only in the bar and cost $5. We are planning some changes our cicchetti menu to offer small bites in addition to small plates.

NEWS FROM M’TUCCI’S

M’tucci’s Italian

Weekend Specials

Ravioli: Three Cheese & Red Chile, Artichokes, Asparagus, Tomato, White Lemon Cream Sauce

Seafood: Pan-Seared Mahi Mahi, Garlic Mashed Potatoes, Sautéed Arugula, Roasted Italian Artichokes in a Lemon Caper Beurre Blanc Sauce

Braise: Slow Braised Whole Local Oxtail, Roasted Yellow Squash, Caramelized Fennel in an Onion Braising Sauce

M’tucci’s Moderno

Tonight 8:30pm - Eryn Bent Live

Weekend Specials

Seafood: Pan-Seared Swordfish

Pork Picatta

Hand-Cut 24 oz. Porterhouse

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!

Weekend Brunch

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 will be announced tomorrow. The June Photo Contest begins tomorrow, 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.

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

Details of our three course dinners paired with three wines will be published on Facebook and Instagram every Wednesday. 3 course + 3 wines for $25 per person, tax and gratuity not included.

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

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!

May 24, 2019

Italian Cheese

May 24, 2019/ Michael Lewis

Cheese is an ancient food, possibly originating in Egypt and brought back to Italy by visitors (soldiers?) around 6,000 years ago. The center for cheese making was Rome, with many artisans experimenting with cheese made from sheep, goats and cows. The Roman artisans were credited with developing the techniques for aging and preserving cheese. While there are many cheeses made throughout Italy with familiar names like provolone, mozzarella, fontina, asiago and gorgonzola, today we focus on the three aged hard cheeses that are most important to our dishes at all three M’tucci’s locations: Grana Padano, Pecorino Romano and Parmigiano-Reggiano.

Grana Padano, Pecorino Romano and Parmigiana - Reggiano

These cheeses are only similar in the sense that they are made of only milk and rennet, and aged for a minimum amount of time: Parmigiano for 18 months (we buy only 24-month old parm), Grana for nine months and Pecorino for at least five months. Each is made in a different region of Italy and has a different flavor profile.

Grana Padano - is similar to Parmigiano in flavor and is made from cow’s milk in the Po River Valley of northeastern Italy. All of the pastas and pizzas at M’tucci’s Italian Market & Pizzeria are made with Grana. “We like it because it has a bright, nutty flavor, akin to the best parmesan, but it also has little salt crystals that impart awesome bursts of flavor onto any dish,” said Chef/Partner Shawn Cronin. It is not quite as salty as Parmigiano and it is usually cheaper. I normally buy Grana for grating over pasta or making pesto.

Parmigiano-Reggiano - this cheese comes from partly-skimmed milk from pasture grazed cows in the Emilia Romagna region surrounding Bologna, Parma and Pisa. It is aged a minimum of 18 months in the form of a wheel which usually weighs around 80 pounds. We serve Parmagiano-Reggiano on our charcuterie boards at all three locations. I like to use a vegetable peeler to shave curls of it on my salads. When the wedge is finished, I keep the rinds in the freezer in a baggie and add them to minestrone or pasta e fagioli soup while it cooks. As a grated cheese over pasta, it usually pairs better with butter-based sauces. One notable exception is the use of it in pesto sauce, which is made with olive oil

Pecorino Romano - pecora means sheep in Italian and, when aged, this sheep’s milk cheese is distinctive. It has a bright, tangy, salty flavor that the late cookbook author, Marcella Hazan, says is perfect for stronger flavored pasta sauces containing broccoli, rapini, or those that are made with olive oil. Although it originated in the area around Rome, Pecorinos are also made in Tuscany and Sardinia and can be found as a young cheese, as well as one aged for grating.

People who are lactose intolerant can digest sheep’s milk cheeses, since the lactose is set free in the whey.

I like the flavor of it and always combine some of it with Parmigiano when I make pesto. Our chef’s at M’tucci’s Italian and M’tucci’s Moderno use it grated or in ribbons on our pastas and pizzas.

Grana Padano, Pecorino Romano and Parmigiano-Reggiano.

Always look for the imprint of the cheese’s name on the rind. If there is no imprint, it’s not authentic. Usually, it’s best to buy as much as you think you will use in 2-3 weeks. Never grate an aged cheese ahead of time (they can dry out and lose their flavor). They are best stored wrapped in wax paper, then wrapped with foil or placed in a baggie in the refrigerator.

We sell all three cheeses at M’tucci’s Italian Market & Pizzeria.

NEWS FROM M’TUCCI’S

M’tucci’s Italian

Weekend Specials

Ravioli:

Lobster-Crab-Shrimp Ravioli, Lobster Cream Sauce, Pink Patagonian Shrimp, Local Micro Greens, Shaved Parmesan

The Braise:

Harris Ranch Beef, Wild Mushroom, Local Spring Onion, Heirloom Tomato, Porcini Cream Sauce, Fussilloni Pasta

Pan Seared Fish:

Ruby Red Trout, Roasted Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce

Cut of The Day:

24 oz Porter House, Roasted Garlic Mashed Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

Dolce:

Strawberry Cream Cake, Brown Sugar Crumble, Strawberry Jam, White Carmel

Wine Features:

2017 Joel Gott Sauvignon Blanc

2016 Murphy Goode Pinto Noir

7 Glass / 25 Bottle

Our new Summer Menu is online now. We have added a few new dishes and updated some of your favorites to reflect the fresh produce now available. You can view it online by clicking here.

Father’s Day, June 16 - Treat Dad to Brunch or an evening meal. Make reservations now.

M’tucci’s Moderno

Weekend Specials

Pork Tenderlion $21

The Pork equivalent of a beef tenderloin, it is a long, tender cut of Duroc Pork. Comes with Creamy Mascarpone Polenta, Grilled Asparagus, and a Dijon Lemon Butter Sauce.

Recommended Wine Pairing:

Frescobaldi 'Remole' Super Tuscan, Italy $7/$28

California Halibut $26

This lean, white-fleshed fish has a delicate flavor and flakes easily.

Recommended Wine Pairing:

Tomaresca Chardonnay, Abruzzo, Italy $7/$28

Hand Cut Steak:

24 oz NY Strip $31

Recommended Wine Pairing:

Bonanza Cabernet Sauvignon, California $9/$40

Friday, 8:30: Cali Shaw Live!

Our new Summer menu is coming soon.

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 Weisse and the Kolsch. Albuquerque Beer Week

May 29, 6:00 - 8:00: La Cumbre Westside Beer Pairing. Four Cicchettis (small bites) paired with 4 4oz beers for $20. No reservations or tickets, but there will be a limited supply. Watch our Instagram and Facebook page for the bites and beers.

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 bring the food to you!

ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

Only week week left in the May Photo Contest, so enter soon and enter often. 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.

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

SERVICE INDUSTRY NIGHT & DISCOUNTS

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

Details of our three course dinners paired with three wines will be published on Facebook and Instagram every Wednesday. 3 course + 3 wines for $25 per person, tax and gratuity not included.

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

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!

Summer market in the Campo di’ Fiori in Rome.

May 17, 2019

Chianti - The Classic Wine of Italy

May 17, 2019/ Michael Lewis

Dating back to the 13th Century, wines produced in Chianti are probably the most recognized Italian wine. With apologies to lovers of wines from other areas in Italy such as Friuli, Piedmont, Abruzzo, Veneto, Umbria and Sicily, Chianti and, more importantly, Chianti Classico are classically Italian.

While some of us of a certain age were first introduced to Chianti in a straw basket, those days and that wine are best forgotten for it was a thin, insipid wine. After WWII, many vintners had fled to the U.S., and the area suffered from a lack of talent and bad wine management (seeking higher yields instead of quality yields) for a couple of decades.

Quality returned to the area with an enforcement of higher standards and techniques. A Chianti’s grapes have to be grown in a defined part of Tuscany, primarily around Florence and Siena, and include 70% Sangiovese grapes. That Chianti receives a DOC classification on the label (Denominazione di Origine Controllata). Chianti Classico is the higher level of classification and must be made with 80% Sangiovese, and requires a minimum of 24 months of maturation, most of that in oak barrels. Classico receives the DOCG classification on the label (Denominazione di Origine Controllata e Garantita). The bottles are also recognizable by the black rooster on a pink label (gallo nero) on the bottle neck.

Some of the top producers in the area, notably Angelo Gaja (who originally had vineyards in the Piedmont making Barolo and Barbaresco) and Piero Antinori, resolved to make wines of distinction and rebelled against the rigid Chianti standards of 70-80% Sangiovese and created what became known as Super Tuscans. These wines blended Sangiovese with Cabernet and/or Merlot according to the wine maker’s tastes and were not eligible for the Chianti designation. However, their quality caught on with wine writers and critics, and soon became wildly popular with wine lovers - at least those who could afford the prices these special wines commanded. Antinori created Tignanello, the most well-known and one of the most expensive. I shared a bottle with friends in Italy a few years ago and it was sublime (I’ll leave the snooty wine adjectives to wine writers).

Sangiovese grapes ripening in the late August sun near Florence.

Another favorite Chianti wine that is not called Chianti are the wines of Montalcino, a small hilltop town southwest of Florence. Here Brunello di Montalcino and Rosso di Montalcino are made exclusively from a varietal of Sangiovese grapes called Sangiovese Grosso. The Brunellos are very popular, age-worthy and usually begin at around $50 a bottle. The Rossos are made for enjoying now at less than half the price. This is one of the most picturesque towns in Italy and well worth a visit for lunch or an extended stay. If you are a fan of Brunello, there are merchants in town that will help you select and package a case for shipment back to the U.S.

Let’s get back to Chiantis and other wines from Tuscany, since not all of us are in the habit of drinking $50-80 bottles of wine nightly. There are many producers making good quality Chiantis and we feature several bottles on our menus at all three of our locations. Antinori’s Santa Cristina Toscana is a wonderful food wine, blended from four grapes including Sangiovese (so, while it is grown in Chianti, it isn’t called Chianti). M’tucci’s Italian also features Toscolo Chianti Classico and Antinori Peppoli Chianti Classico and Melini Chianti. M’tucci’s Moderno has both of the aforementioned Chianti classicos. M’tucci’s Italian Market & Pizzeria offers a Rufina Renso Masi Chianti DOCG (the highest classification for the region).

For my taste buds, the vast majority of European wines are made for food - not for sipping as a cocktail, and Chianti is not an exception. I think most of them are too tannic for quaffing, but are perfect for pasta, steaks and hearty stews. Do the experiment yourself. Open a Chianti Classico and drink a glass with no food. Now drink the second glass with Pasta Bolognese or even a plate of prosciutto and taste the difference.

NEWS OF THE WEEK

M’tucci’s Italian

Weekend Specials: Pan-Seared Icelandic Cod, Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce
Cut of the Day: 24 oz Bone-in Porterhouse, Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction

House Ravioli-Braised Harris Ranch Beef/Ricotta Ravioli, Caramelized Onion, San Marzano Tomato Ragu

Braised special: Pink Patagonia Shrimp, Spicy Goat Cheese Tomato Sauce, House Rotatelli Pasta, Sautéed Spinach, Toasted Hazelnuts

Father’s Day, June 16 - Treat Dad to Brunch or an evening meal. Make reservations now.

Subscribe to La Gazzeta to receive notice of our new summer menu - coming soon!

M’tucci’s Moderno

Osso Bucco Pomodoro $17
Tender Braised Duroc Osso Bucco, Roasted Red Peppers, Caramelized Onions, Italian Olives, Spicy Red Wine Marinara, Rigatoni Pasta, Shaved Parmesan, and Basil
Recommended Wine Pairing:
Toscolo Chianti, Italy $7/$28

Icelandic Cod $26
It has a lean, mild flavor profile with large flakes and a tender-firm texture.
Recommended Wine Pairing:
Tomaresca Chardonnay, Abruzzo, Italy $7/$28

Hand Cut Steak of the Day:
24 oz T-Bone $33
Recommended Wine Pairing:
Bonanza Cabernet Sauvignon, California $9/$40

Tonight (May 17) 8:30: Lanie Nash Live in the Bar

Thursday (May 23) 6:00: Melissa Rios Live in the Bar

M’tucci’s Italian Market & Pizzeria

May 23- June 2: Beer Week Tap Takeover with Steel Bender Brewyard - We’ll feature SkullBucket IPA, ETTu Brut IPA, Berliner Weisse and the Kolsch. Albuquerque Beer Week

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

Every Thursday - Sunday: Order M’tucci’s pizzas, sandwiches and boards while visiting La Cumbre Westside. The patio is the place to be (although you might want to dine inside this weekend!).

ONGOING

M’tucci’s Monthly Photo Contest

Our April winner was Megan McNutt, who receives a $50 gift certificate to any M’tucci’s location. The May contest is underway, so enter soon and enter often. 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.

M’TUCCI’S AROUND TOWN

Did you know you can find our market items 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

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

New specials for the month of May will be published in this space next Tuesday or Wednesday. You can also find them on Facebook and Instagram every Wednesday.

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

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.

May 09, 2019

Ravioli, Queen of Stuffed Pasta

May 09, 2019/ Michael Lewis

One of our favorite pasta dishes (and one of our guests) is ravioli, those light, fluffy pillows stuffed with a varying combinations of herbs, greens, meat, seafood and cheese. Traditionally in Italy, they are square. If you see them semi-circular, they would be called mezzelune (half-moons). Many other types of Italian pasta contain fillings, such as tortelloni and tortelli, however they are usually smaller and more difficult to make by hand.

Ravioli appears in writings as early as the 14th century and they were reportedly served at a papal conclave in Rome in 1549. The favored stuffings vary by region, for example ricotta cheese and spinach are popular in Rome. Many ravioli dishes come with a tomato or cream based sauce, however they were traditionally served en brodo, in a broth, which was how we served our Chianina Ravioli during our special Chianina Weekend. Beef from an ancient breed of cattle paired with the old way of saucing ravioli just seemed right.

Everyone who had it loved it. This is what you missed: Roasted Chianina Beef-Fresh Mozzarella Ravioli, Roasted Wild Mushrooms, Fennel, Sweet Onion, Grana Padana Brodo

Because we make all of our own ravioli, it’s usually a weekend special at M’tucci’s Italian and at M’tucci’s Moderno, however look for each location to add ravioli as a regular menu item in the near future. Some of the past favorite fillings have been; Wild Mushroom and Ricotta, Red Chile Three Cheese, Roasted Fennel and Duroc Pork with Goat Cheese and Butternut Squash and Mascarpone with a Browned Butter Sage Sauce.

For Mother’s Day, we are giving Mom what she wants and that is our most requested ravioli: Lobster and Cream Cheese with a Shrimp and Lobster Cream Sauce. If you haven’t made your reservations, do so now.

Here is a video of our ravioli process. As you can see there are a few tools that allow us to hand-make our ravioli. Can you imagine how long it would take to make 1,200 totally by hand?

Lobster & Cream Cheese Ravioli with a Shrimp and Lobster Cream Sauce, micro greens and parmesan

NEWS OF THE WEEK

M’tucci’s Italian

Tonight, 6:00-8:00: Violist Michelle Zetterhom will play dinner music.

Weekend Specials are Pan-Seared Scallops, Braised Harris Ranch Beef, Sautéed Wild Mushrooms, Shallots in a Red Chile Cream Sauce.

Mother’s Day, May 12 - We are nearly full for the day and evening, so why not bring Mom on Saturday night if you can’t get the reservation you want on Sunday? Or better yet, honor your Mother with a M’tucci’s Gift Certificate. Both M’tucci’s Italian and Moderno will open for brunch at 10:00am and offer a couple of specials and a surprise for all Mothers.

M’tucci’s Moderno - Specials for the weekend are Pan-Seared Bay Scallops and Lobster Ravioli (a Rio Rancho favorite).

Mother’s Day, May 12: Brunch starts at 10:00am, so make your reservations now!

Tonight (May 9) 7:00: Stanlie Kee Live in the Bar

Friday, May 3, 8:30: Delphia Live in the Bar

M’tucci’s Italian Market & Pizzeria

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

May 23- June 2: Beer Week Tap Takeover with Steel Bender Brewyard - We’ll feature SkullBucket IPA, ETTu Brut IPA, Berliner Weisse and the Kolsch. Albuquerque Beer Week

Every Thursday - Sunday: Order M’tucci’s pizzas, sandwiches and boards while visiting La Cumbre Westside. The patio is the place to be (although you might want to dine inside this weekend!).

ONGOING

M’tucci’s Monthly Photo Contest

M’TUCCI’S AROUND TOWN

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

Tony stocking the shelves at Silver Street Market in downtown ABQ.

SERVICE INDUSTRY NIGHT & DISCOUNTS

M’TUCCI’S WEDNESDAY PRIX FIXE DINNERS

New specials for the month of May will be published in this space next Tuesday or Wednesday. You can also find them on Facebook and Instagram every Wednesday.

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

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Thursday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

It’s a nice time of year to be in Venice! But, if you can’t go to Venice - come to M’tucci’s!

May 02, 2019

Cocktails with an Italian Twist

May 02, 2019/ Michael Lewis

If you are a fan of fine food, craft beers and excellent wines, you are likely a fan of craft cocktails. Why do we use the term “craft” cocktails. Why not simply say cocktails? At M’tucci’s Italian and M’tucci’s Moderno, we use the word craft cocktails, because we have elevated the ingredients, the techniques and the attention to detail that makes our cocktails special.

The Boulevardier, made with Knob Creek Rye Whiskey, Campari and Cinzano 1757 Sweet Vermouth.

Craft means using the best ingredients: fresh juices, house made syrups and high quality liquor. The craft cocktail relies on the sum of the best ingredients. A margarita made with a “margarita mix” is a sad version of one made with fresh lime juice.

Technique includes proper measurements to achieve balance - you’ll notice our most experienced bartenders using a shot glass most of the time. Should a drink be shaken or stirred? Both are done to create the perfect cocktail by diluting the drink with ice/water. There is the correct amount of time to shake or stir a drink to achieve that perfect dilution. Whether you are making a martini or a manhattan, make three drinks and stir three different lengths of time (5, 10 or 15 seconds) and taste the difference. Apologies to Ian Fleming and James Bond, but we would never shake a martini.

Attention to details refers to proper technique, but it also refers to the proper garnish or the proper glass and how both affect the flavor and aroma of the cocktail. Do you express a lemon twist over glass and discard it, or rub it around the rim and discard it, or do you two both and then slip it into the drink? All garnish methods will affect the first sip, where you expect to sit back and say, Ahhhhh.

All of our bartenders are trained that all of the above are important, and they bring that training, skill and passion for the perfect cocktail to work every day. Some of them love to make infusions for our drinks and several of them have created a cocktail now on our drinks menu.

As warmer weather and summer approach, we start thinking about lighter drinks and the Italians have those drinks perfected. Using a blend of herbaceous aperitivi, Prosecco and vermouths, Italian culture (and M’tucci’s Restaurants) embrace cocktails created for before-meal drinking, which will stimulate your taste buds with low-alcohol combinations.

APERITIVI

One of our favorite bittersweet Italian bottles is Aperol, a light (11% Alcohol by Volume ABV) apertivo which can be used in many variations, but is most popularly used in an Aperol Spritz, equal parts Aperol, Prosecco and seltzer of Club Soda, garnished with a slice of orange.

The other favorite is Campari, slightly higher in alcohol than Aperol (24% ABV), but about the same as most light Amari, it’s another style of bitter Italian alcohol. Campari can simply be a highball with seltzer and a piece of lemon. It’s definitely the star of the Negroni, the Boulevardier and the Americano. Next time you come to M’tucci’s Italian, ask Trey to make a Negroni Sbagliato for you. Watch him smile and you can thank me later.

Want to learn more about making cocktails at home, how to stock a basic home bar, and more? Stay tuned to this space and our Social Media feeds for an announcement about our Cocktails Classes - Coming Soon!

Aperol Spritz is made with Aperol and Ruffino Prosecco and seltzer water.

Negroni made with Bulldog Gin, Campari and Cinzano 1757 Sweet Vermouth garnished with an orange slice.

RECIPES

Aperol Spritz

2 oz Aperol, 2-3 oz Prosecco or dry Sparkling Wine, 2 oz cold Seltzer

Pour Aperol into a wineglass, add ice, then add sparkling wine and seltzer and stir gently. Garnish with orange slice (or try a grapefruit slice for a different flavor)

Negroni

1 oz. Gin, 1 oz Sweet Italian Vermouth, 1 oz. Campari

Stir ingredients in a cocktail shaker, strain into an Old-Fashioned glass, add ice and orange slice

M’tucci’s Family Gallery

Joe Romero, bartender extraordinaire at M’tucci’s Italian. Omar Rosas. Chef de Cuisine at M’tucci’s Moderno. Justin Sandoval, Sous Chef at M’tucci’s Italian Market & Pizzeria.

NEWS OF THE WEEK

M’tucci’s Italian - Our weekend specials will feature a Pan-Seared New Zealand Swordfish and Grilled New Zealand Lamb Chops with Creamy Polenta and Summer Vegetables.

Mother’s Day, May 12 - We are nearly full for the day and evening, so why not bring Mom on Saturday night if you can’t get the reservation you want on Sunday. Or better yet, honor your Mother with a M’tucci’s Gift Certificate. Both M’tucci’s Italian and Moderno will open for brunch at 10:00am and offer a couple of specials and a surprise for Mothers.

M’tucci’s Moderno - Specials for the weekend are Pan-Seared Bay Scallops and Lobster Ravioli (a Rio Rancho favorite).

Mother’s Day, May 12: Brunch starts at 10:00am, so make your reservations now!

Tonight (May 2) 7:00: Oscar Butler Live in the Bar

Friday, May 3, 8:30: Leah Leyva Live in the Bar

M’tucci’s Italian Market & Pizzeria

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

May 23- June 2: Beer Week Tap Takeover with Steel Bender Brewyard - We’ll feature SkullBucket IPA, ETTu Brut IPA, Berliner Weiss and the Kolsch. Albuquerque Beer Week

Every Thursday - Sunday: Order M’tucci’s pizzas, sandwiches and boards while visiting La Cumbre Westside. The patio is the place to be!

ONGOING

M’tucci’s Monthly Photo Contest

Our April winner was Megan McNutt, shown sipping an Espresso Martini at M’tucci’s Italian. She shared the photo on her Instagram feed and had 68 likes. She receives a $50 gift certificate to any M’tucci’s location. The May contest is underway, so enter soon and enter often. 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.

SERVICE INDUSTRY NIGHT & DISCOUNTS

M’TUCCI’S WEDNESDAY PRIX FIXE DINNERS

New specials for the month of May will be published in this space next Tuesday or Wednesday. You can also find them on Facebook and Instagram every Wednesday.

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

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Thursday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

April 25, 2019

Chianina Dinner Weekend at M'tucci's Italian

April 25, 2019/ Michael Lewis

It’s finally here! Chianina Beef, the Ultiimate Italian Beef Experience is only available in New Mexico at M’tucci’s Italian. If you have been to Tuscany and had bistecca alla fiorentina, then you know what we mean. If you haven’t, we would like to introduce you to this full-blooded Italian and, now, local beef.

The Chianina (pronounced kee-a-nee-na) breed is probably the oldest breed of cattle in the world, with evidence of them on Roman coins and as statues as early as 80 AD. They are certainly the largest breed, with bulls standing as tall as 6’ at the shoulders and tipping the scales at 3,000 + pounds (a large Angus is usually 2,000). These snowy-white cattle are noted for their enormous muscle mass and their meat is prized for its flavor and nutritional qualities (the meat is high in omega-3 fatty acids).

Executive Chef/Partner John Haas and Partner/General Manager Chris O’Sickey at M’tucci’s Italian discuss finer qualities of the Rib Eye before it is trimmed and portioned.

We at M’tucci’s strive to provide the most authentic Italian experience possible and there is nothing more authentically Italian than Chianina Beef.

Because the Chianina takes almost two years to mature (compared to Angus) and because of their relatively small numbers in the U.S., the cost of bringing the Chianina to the table is higher. However, we think the flavor is worth it. As you can see, the marbling on these Rib Eyes is unlike anything we have ever seen!

Fresh hand cut Chianina Rib Eye steak - only at M’tucci’s Italian.

Beginning tonight, we’ll offer the following specials with Chianina Beef:

Chianina Beef Carpaccio, Lemon Aioli, Capers, Shaved Parmesan, Fresh Arugula $10

12 oz. Hand-Cut Chianina Ribeye, Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction $75

Roasted Chianina Beef-Fresh Mozzarella Ravioli, Roasted Wild Mushrooms, Fennel, Sweet Onion, Grana Padana Brodo $25

Slow Braised House Cured Chianina Beef Brisket, Roasted Calabrian Pepper Rubbed Red Potatoes, Grilled Asparagus, Roasted Apple Mustard $31

The brisket is prepped before slow roasting.

8 oz. Chianina Italian Sirloin, Roasted Root Vegetables, Sautéed Spinach, Mojo Picon $27

We will take advance reservations for the Rib Eye. Call 505-503-7327 to reserve yours.

April 22, 2019

Tomatoes

April 22, 2019/ Michael Lewis

Can you even consider Italian food without the tomato? We love them fresh on pizzas and in sauces tossed with pasta. While we wait anxiously for fresh tomato season and the arrival of home grown or farmer’s market tomatoes (I’m growing Super Sweet 100s, Brandywine, Yellow Pear and Yellow Girl), we can always find quality canned tomatoes for our sauces. Italians should thank us, since it was the Genovese explorer, Cristobal Colon, who brought tomato seeds from the New World back to Europe from his second voyage across the Atlantic. The earliest tomatoes were probably golden, since the Italian word for them, pomodoro, when broken into pomo d’ oro means golden apple.

The most famous (and reportedly the most widely copied or falsely labeled) is the San Marzano. A type of plum tomato that is perfect for baking and for sauces, it is grown on the slopes of Mt. Vesuvius near Naples.

Look for the brands in the photos above. M’tucci’s Italian Market & Pizzeria carries La Bella San Marzano. True San Marzano tomatoes are only canned whole or in two halves. They make the best sauces since they have a lot of pulp, fewer seeds and water.

NEWS OF THE WEEK

Beginning this week, the blog publication date will move to Thursday to allow us to bring you up to date on the weekend fish, meat and ravioli specials. We’re planning some special Chianina Beef items for this weekend and will tell you all about them on Thursday. Let’s just say that the only place in New Mexico where you can get an authentic Italian Chianina Steak with be at M’tucci’s.

MONDAY SPECIALS

M’tucci’s Italian Market & Pizzeria - 2 Cicchetis (small bites) for $5

M’tucci’s Italian - Half Price Shrubs & $5 Charcuterie Boards

M’tucci’s Moderno - All Night Happy Hour (3:00 - Close)

TUESDAY SPECIALS

M’tucci’s Italian Market & Pizzeria - $7 Wine Flights

M’tucci’s Italian - Half Price Bottles of House Wine - $12

M’tucci’s Moderno - Half Price Shrubs

The patio is open at M’tucci’s Moderno, perfect for Happy Hour, Sunsets and Moonrise.

M’tucci’s Family Gallery

Amanda Romero, Manager at M’tucci’s Moderno. Fred Gallegos, Manager at M’tucci’s Italian Market & Pizzeria, Chris O’Sickey, Partner/General Manager at M’tucci’s Italian.

Fred Gallegos, Manager at Market & Pizzeria

Chris O'Sickey, General Manager/Partner at Italian

COMING UP THIS WEEK

M’tucci’s Italian - Prix Fixe Wednesday - Three courses paired with three wines for $25 per person.

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

M’tucci’s Moderno

Thursday - 7:00: Stanlie Kee Live in the Bar

Friday - 8:30: Julian Dossett Live in the Bar

M’Tucci’s Italian Market & Pizzeria

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

MOTHER’S DAY

Sunday, May 12. We’ll open for brunch at 10:00am and announce a few specials soon.

DON’T MISS

M’tucci’s YouTube Channel features videos of craft cocktails, mozzarella being made by hand and some behind the scenes kitchen work.

MONTLY PHOTO CONTEST: Share your photos from M’tucci’s on your Facebook page or on your Instagram feed, use the hashtag #lovemtuccis and you are in the running to win a $50 gift certificate. The winner will be chosen from the three photos with the most likes. The winner will be notified on May 1 and we start all over again. Don’t forget to edit your photos on your phone before posting. Quality counts!!

ONLINE ORDERING & CATERING

Takeout, delivery and catering is easily ordered from our website. Simply go to the page for the restaurant you want and place your order.

VISITING ITALY?

Don’t hesitate to ask a question about travel in Italy. I’ve been to several regions and cities and would love to help with travel and dining advice.

NEXT BLOG

The next post will be Thursday, April 25 and every Thursday that follows. Subscribe in the box on the left at the bottom of the page to receive an email when a blog is posted.

April 15, 2019

Pasta

April 15, 2019/ Michael Lewis

Other than pizza, no dish is more connected to Italian cuisine than pasta. While it is unbelievably simple -semolina wheat and water - the process, the techniques and machinery used to make it, mean the difference between sublime and dull.

You can see the rough texture of a well-made dried pasta, extruded using bronze dies.

The best pasta is made from hard durum wheat, which is milled to become semolina. The quality and purity of the water is important. However, the die used to extrude, or shape, the pasta through the machine is critical. Only bronze die have slightly rough openings that create a pasta with a rough surface texture, which is essential for allowing the sauce to cling to and become one with the pasta. Pasta from a traditional Pastificio (pasta factory) will air dry their pasta instead of quick drying it in ovens.

At M’tucci’s we make some of our pasta shapes (campanelle, pappardelle and ravioli) and import other shapes from an Italian Pastificio (Spaghettini, Penne, Orzo, Fettucini and Tortelloni). All of our house made pastas use two kinds of semolina from durum wheat, one a fine grind and one a course grind. Our Italian pasta machine is fitted with a bronze die for each shape.

One of our favorite shapes is the Campanelle, trumpet-shaped pasta that is perfect for holding sauces, like Shrimp Campanelle with a lobster cream sauce.

We make our Pappardelle with egg, which is the traditional way that it is made in Emilia Romagna (Pappardelle all Uovo). Egg pastas have a slightly silkier texture and are perfect for butter or cream sauces, such as our Pappardelle all Crema di Porcini. We partially air dry the pasta for use in the restaurants and for sale at M’tucci’s Italian Market & Pizzeria.

House Made Pappardelle alla Uovo — House Made *Pappardelle alla Uovo*

Here are a few basic guidelines for making excellent pasta at home:

Use a large, lightweight pot which will bring the water to a boil more quickly.
Use a lot of water, at least 3 quarts, so the pasta won’t be gummy
At least 1.5 tablespoons of salt for every pound of pasta
Never add olive oil to the water except maybe 1 tablespoon when cooking homemade stuffed pasta to prevent it from breaking apart
Drain immediately when cooked al dente
Have the sauce ready to toss with the pasta immediately. It’s important to toss the pasta with your sauce, so it is coated with the sauce and the flavors are allowed to blend. Don’t dump the sauce on top, like my mother used to do. You’ll be happy with the results.

Buy the best pasta that you can afford. Sprouts and Whole Foods both carry very good organic pastas that have been fabricated at artisan Pastificios. DeCecco is another good brand. Look at the pasta closely before buying. Does it look like the pasta at the top of the page?

Fresh Sourdough, made with our 100 year-old starter is ready each morning.

NEWS OF THE WEEK

Don’t miss the opportunity to taste a truly unique beer from Upslope, the Sazerac Style Rye Ale. For a limited time it’s on tap at M’tucci’s Italian and M’tucci’s Moderno. This is a limited release and won’t last long.

M’TUCCI’S MONTHLY PHOTO CONTEST

Post a photo on your Instagram Feed or your Facebook page, use the hashtag, lovemtuccis, and you’ll be entered in the monthly photo contest. The winner receives a $50 Gift Certificate. Don’t forget, quality counts, so edit your photos for proper light and exposure.

APRIL PRIX FIXE MENU - M’tucci’s Italian

3 Courses paired with three wines (announced the day of serving). $25 pp

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

GET TO KNOW US

M’tucci’s Italian Market & Pizzeria - Lauren has been a pastry chef for several years. She is responsible for the creative cookies and pastries that you’ll find in the deli counter.

M’tucci’s Moderno - Michelle is our lead Pastry Chef, creating the house made desserts for M’tucci’s Italian and M’tucci’s Moderno.

M’tucci’s Italian - Taña is one of the servers and bartenders at Italian and has been with us for many years.

COMING UP

April 21, EASTER SUNDAY - Don’t forget to make reservations for Easter at M’tucci’s Italian and M’tucci’s Moderno. We’ll be serving our regular brunch menu from 11:00 - 3:00. We’ll announce a few specials later in the week.

Thursday, April 18 - Marble Brewing Westside - Charcuterie Pairing with Marble ales and new dishes by Chef Shawn from M’tucci’s Italian Market & Pizzeria. 6:00 - 8:00. A board and 3 7 oz. pours for $20. Tickets at Marble

April 18 - 7:00. Alex Maryol Live at M’tucci’s Moderno

April 19 - 8:30. Keith Sanchez 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.

Thanks for taking your time to visit. You may subscribe to receive an email when the Blog Posts are published each week. Ciao!

Next Week: Tomatoes

April 08, 2019

Chianina Arrives at M'tucci's

April 08, 2019/ Michael Lewis

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?

Please subscribe below to receive an email when each new issue of La Gazzeta is published.

NEXT WEEK: Pasta

Ciao!

April 01, 2019

Salt: Sale (Italian), Sel (French), Sal (Spanish), Salz (German)

April 01, 2019/ Michael Lewis

There is no kitchen ingredient more important than salt. It brings out a food’s natural flavors, it enhances a dish after cooking, we cure meat with it, preserve vegetables with it and use it with cocktails. The only rock that we eat, our bodies require it, civilizations have fought wars over it, and great cities were located near it’s source (Salzburg, Austria).

For many years, salt was a valuable trading commodity, even used as currency in some locations. In 1999, I followed the Tuareg people of Niger for three weeks across the Sahara desert while working on a book for National Geographic. They used a camel caravan to transport the salt that is harvested from evaporation pools in the Western Sahara desert. They would buy it in November, store it in their village, then take it to parts of Nigeria to trade in the Spring.

All of our chefs agree about its importance, some prefer to use only sea salt and a few like the ease of using Kosher Salt. Kosher salt was originally used in the production of meat in Kosher kitchens and is a course salt, easy to sprinkle with your hands. One brand that you are likely to find in any good kitchen is Diamond Crystal. Chef Cory advises caution when using Kosher salt, because it is easy to over use it. And, once something is too salty, you have to start over. Table salt is rarely used in our kitchens, since it tends to have a stronger salt flavor and is easy to overuse. Sea salt also has the added flavor profiles of other minerals depending on where the evaporation ponds are located.

PASTA OR VEGETABLE WATER: Chef Shawn suggests using sea salt in pasta water. How salty should it be? It should taste like the ocean and the only way to determine if you have added enough is to taste the water carefully (don’t burn your tongue!!). Marcella Hazan recommended a minimum of three quarts of water and 1.5 tablespoons of salt per pound of dried pasta, more if the sauce is mild and not salty.

If you would like to know more about the origins and uses of salt (making mummies in ancient Egypt), I highly recommend the book, “Salt: A World History” by Mark Kurlansky.

NEXT WEEK: PASTA TIPS

EVENTS COMING UP

M’TUCCI’S ITALIAN

April Prix Fixe Menu will be posted on Instagram and Facebook page Wednesday morning. Three courses paired with three wines for $25 per person.

April 7, 4:00 - Flight of the Four Seasons: Four-Course dinner paired with tea-infused cocktails at M’tucci’s Italian. Space is limited, reservations required - $55 per person (service not included). Please call 505-503-7327 for reservations.

Here is a video of the making of the first cocktail on the list, the Spring Fling.

M’TUCCI’S MODERNO

March 28, 7:00 - Oscar Butler live in our lounge

March 29, 8:30 - Lani Nash live in our lounge

M’TUCCI’S ITALIAN MARKET & PIZZERIA

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

ONGOING

Monthly Photo Contest - Win a $50 Gift Certificate!

Post a photo from M’tucci’s on your Facebook page or on your Instagram feed and use the hashtag #lovemtuccis. On the last day of the month, we’ll pick the best photo from the three photos with the most engagements (likes, shares and comments) and the winner will receive a $50 M’tucci’s gift certificate. Each month’s winner will be entered in the annual contest for the Grand Prize (tbd). Photos are being posted now for the April contest which ends on the last day of the month. Winners announced on May 2.

Pastry Specials at M’tucci’s Italian Market & Pizzeria

Our pastry chefs, Kelly, Lauren and Moriah create fresh goodies daily. You can almost always find baguettes, ciabatta, sourdough and rye bread; Lemon Ricotta cookies, Dulce de Leche Pecan Sandies, and brioche donuts - HoneyMaple Bacon or Lemon Meringue topped with toasted Almonds. Specials might include cream puffs, savory empanadas, fruit tarts or Lemon Bars with Citrus Chocolate Mousse.

Also, check out Facebook or Instagram on Thursdays for the Thursday Night Prix Fixe Menu.

Now online is the M’tucci’s You Tube Channel. See highlights of our three locations, watch the kitchen in action, and watch our talented pros make cocktails that they have created. Watch it here.

For daily specials, Follow us on Facebook, Twitter and Instagram. Click on the icons at the bottom of the page. To receive an email when each new Newsletter is published, you can subscribe at the bottom left of the page.

Buon Appetito!!

March 25, 2019

Craft & Time

March 25, 2019/ Michael Lewis

We hear the word Craft a lot these days: Craft beer, craft brewing, craft cocktails. Craft is defined as “a skill or technique”.

At M’tucci’s, we take the word “craft” seriously, whether it concerns our food or our beverages. However, there is another very important element that must be paired with the word “craft” and that is “time.” Because good food and cocktails not only take skill to prepare, they require time to prepare properly. While the “Slow Food” movement doesn’t seem to be mentioned much anymore (perhaps because it’s become normal instead of different), we still embrace the concept and make it part of our daily routine.

We take a lot of pride in our house made products, including pasta, mozzarella and burrata. We are the only restaurant in New Mexico that is allowed to sell our house cured pork and beef to the public. We buy only Heritage Duroc pork for our pancetta, coppacola and bacon. Our pastrami is cured for three weeks before it is ready for slow roasting. The Duroc Pork Collar at the Market is braised for 14 hours.

Pancetta curing for two weeks at the Market & Pizzeria

A few years ago our managing partner in charge of our beverage program, Austin Leard, revived an old 17th century tradition of Shrubs. Shrubs are a sharp, tangy infusion of fruit, vinegar and sugar. They can be traced back to American colonial days, though regions across the globe, from the Middle East to Asia, have offered their own unique interpretations. The American version of the shrub dates back to 17th century England where vinegar was used as an alternative to citrus juices to preserve berries and other fruits.

At M’tuccis, we have revived this lost method and built an amazing beverage program around it. Since 2014, we have experimented with many different combinations of fresh fruit, local herbs, and various vinegars. Needless to say, we have created many winning combinations. With more than 50 flavors in the last 3 years, we continue to push the envelope with many more to come. The process for making our Shrub flavors takes two weeks.

Since July 2017, M’tuccis restaurants will be bottling our four core flavors: Strawberry Basil, Blueberry Raspberry, Pineapple Rosemary, and Blackberry. They are for sale at all our locations and are used in our carefully crafted cocktails. Two popular Shrubs are: Smoked Peach Shrub (Knob Creek Bourbon, Smoked Peach Shrub, Fresh Lemon Juice and Club Soda) and the Strawberry Basil Schrub (Effen Cucumber Vodka, Strawberry Basil Shrub, Fresh Lime Juice and Club Soda).

Shrubs for sale at Moderno and at the Market & Pizzeria

We encourage everyone at M’tucci’s to bring their creativity to work. One of our servers, Liz, and Chef Damian have created a special Four-Course dinner paired with four tea-infused cocktails. This event is called “Flight of the Four Seasons” and is scheduled for 4:00, Sunday April 7. Reservations are required and the event is $55 per person.

Also, our new Spring cocktail menu is here and ready for you to discover new beverages. One of the additions are several new cocktails created by our servers and bartenders. Try the White Lavender by Taña or the Sophisticated Sunrise by Joe.

EVENTS COMING UP

M’TUCCI’S ITALIAN

April 7, 4:00 - Flight of the Four Seasons: Four-Course dinner paired with tea-infused cocktails at M’Tucci’s Italian. Space is limited, reservations required - $55 per person (service not included).

M’TUCCI’S MODERNO

March 28, 7:00 - Stanlie Kee live in our lounge

March 29, 8:30 - Lani Nash live in our lounge

M’TUCCI’S ITALIAN MARKET & PIZZERIA

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

ONGOING

Monthly Photo Contest

Pastry Specials at M’tucci’s Italian Market & Pizzeria

Lemon Bars with Citrus White Chocolate Mousse and Blueberries

Thanks for reading and spending some time with us. We look forward to having you as our guest at our three locations.

NEXT WEEK: More news, specials, and some Italian/M’tucci’s cooking techniques.

March 18, 2019

Welcome to M'tucci's News

March 18, 2019/ Michael Lewis

Welcome to the first edition of La Gazetta di M’tucci’s, where you’ll see weekly news of life at M’tucci’s including promotions, specials, recipes, cooking techniques - basically all things M’tucci’s and Italian.

While we try to stay in touch with our Facebook, Instagram and Twitter accounts, we’ll have a new post here every Monday. We hope you check in with us weekly to read about what’s going on at M’tucci’s Italian and M’tucci’s Italian Market & Pizzeria in Albuquerque, and M’tucci’s Moderno in Rio Rancho.

The famous Brunello vineyards surrounding the town of Montalcino in Tuscany.

PROMOTIONS OLD & NEW

Loyalty Program

If you haven’t signed up for our loyalty program, you can do so by clicking on the link on the Home Page. You will receive 25 points with each visit and you may redeem your points for freebies. When you earn 2,000 points, we meet you at a location of your choice, drive you to one of the three M’tucci’s locations in the M’tucci’s bus and send you inside with a $300 gift certificate. Then we’ll return you to your location when you’re ready. The program only works with smart phones.

Service Industry Card

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.

Lunch Discount

Show the Home page of our website to your server (with the lunch discount text) and receive 10% off of your lunch check at all three locations.

Monthly Photo Contest

Post a photo from M’tucci’s on your Facebook page or on your Instagram feed and use the hashtag #lovemtuccis. On the last day of the month, we’ll pick the best photo from the three photos with the most engagements (likes, shares and comments) and the winner will receive a $50 M’tucci’s gift certificate. Each month’s winner will be entered in the annual contest for the Grand Prize (tbd). The April contest starts today and will end on the last day of that month.

Coming Up

April 7: Flight of Four Seasons @ M’tucci’s Italian

Conceived and designed by Liz (server at Italian) and Chef Damian Lucero, this event will be built around four tea-infused cocktails paired with a special dish for each cocktail. It begins at 4:00pm and reservations are required.

April 21: Easter Sunday Brunch

We’ll create a few specials in addition to our normal weekend brunch and lunch items. Reservations highly recommended.

About Me

I’m, Michael Lewis, the relatively new Marketing Coordinator for M’tucci’s Restaurants, the guy mostly responsible for the photography on the website and on Instagram and Facebook. I’ve been a professional photographer and journalist for more than 35 years, working for magazines and National Geographic. My wife, Jennifer, and I moved to Albuquerque last summer after living in Cozumel, Mexico for eight years.

I’ve had a lifelong love affair with restaurants in general and Italy in particular. It all started when I was a line cook in an Italian restaurant in Denver when I was in my 20s. Then I discovered the diversity of regional Italian cooking, which led to discovering the brilliant Marcella Hazan. If you have only one cookbook in your kitchen, it should be her “Essentials of Classic Italian Cooking”.

I have worked and visited all 50 states, and nearly 50 countries, but I have been to Italy 6 times. Some of my favorite spots are small towns, especially in the wine country of Tuscany and Umbria. I’ve been to Liguria and Venice in the north, Florence, Siena, Montalcino, Rome, Sorrento and the Amalfi Coast. I’m looking forward to visiting Basilicata, Puglia, Sardinia and Sicily.

At M’tucci’s our chefs draw their menu items from all regions of Italy, often staying true to the classic preparations, but using local or house-made ingredients when possible. Our style is more Trattoria than haute cuisine. Our mission is to make Italian comfort food with a creative touch.

Finally, we embrace La Dolce Vita (in Italian “The Sweet Life”) and look forward to having you as our guest. We strive daily to excel with our food, our creative cocktails and our commitment to service. Our best advertising for the past five years has been our guests, both from word of mouth and with reviews on Yelp, Google, TripAdvisor and Facebook. We appreciate it when you spread the word about us with a 5-Star Review. However, if it should happen that we don’t meet our high standards or your expectations, please tell us about it. In fact, we think you should voice your complaints to the manager of any restaurant that you visit, and that it’s simply good manners and common courtesy to never slam someone on social media.

We look forward to hearing your comments, menu suggestions, our blog post suggestions. See you soon! ML

La Gazzetta di M'tucci's

Click Here to See an Index of

Past Issues of La Gazzetta

M’tucci’s Italian

M’tucci’s Moderno

M’tucci’s Italian Market & Pizzeria

M’tucci’s Italian

M’tucci’s Moderno

M’tucci’s Italian Market & Pizzeria

Simple Decanting in Castellini in Chianti

Olive Oil and Balsamico

Ragu di Cinghiale (wild boar)

M’tucci’s Italian

M’tucci’s Moderno

Rye

Sourdough

Whole Wheat

Baguette

Focaccia after Kneading

Focaccia

EVENTS COMING UP

ONGOING

M'tucci's Restaurants

Click Here to Read Past Issues of La Gazzetta

At M’tucci’s we believe in community. We are proud supporters of: UNM Athletics, Mandy’s Farm, CNM, Rio Rancho High School, The Grief Center of New Mexico, Saranam, Valencia Shelter Services & Albuquerque Police Department