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Mattarello Bakery's Italian Treats

Cannolis at Mattarello Bakery.
Cannolis at Mattarello Bakery.
Photos by Jacquelynn D. Powers

Forget about all of the fancy Italian restaurants on South

Beach with their monster-sized Kobe beef meatballs and overpriced wine. At

Mattarello Bakery, a hole-in-the wall on Washington Avenue, the focaccia is

baked on-site fresh daily, the pasta is toothsome and tasty and the pastries

are sinfully delicious. Mattarello Bakery mimics a typical neighborhood Italian

trattoria with zero pretention. It's the real deal; evidenced by the

Italian-speaking clientele, espresso so strong it will grow hair on your chest

and regional Tuscan specialties like porchetta (slow-roasted pork shoulder) and

cacciucco (seafood stew).

Opened in June 2008 by friends Antonio Martucci and Max Guerri, this

hidden spot serves breakfast, lunch and dinner seven days a week. Mornings are

all about steaming cups of cappuccino and espresso (they brew San Giorgio

coffee from Italy), flaky pastries and eggs. In the afternoon, diners at the tiny

16-seat eatery clamor for focaccia sandwiches (everything from mortadella and

mozzarella to salami and brie), pizza, panzanella salad and cannolis. There are also

roasted yellow and red peppers bathed in garlic and olive oil, penne with

shrimp in a vodka sauce, eggplant parm and baked meatballs.

Pizza is baked homemade every day.
Pizza is baked homemade every day.

While the charming Martucci handles the front of house operations, the

kitchen is the domain of Guerri, who hails from Florence and has worked at

Escopazzo, Mezzaluna and as a private chef. In his rustic kitchen, Guerri cranks

out Tuscan specialties several days a week. On Sundays, there is porchetta,

which is pork shoulder marinated in rosemary, garlic and sage and slow-cooked

for six hours. Cacciucco, a typical seafood stew, is prepared on Fridays with

mussels, clams, calamari, conch and scallops in a hearty tomato broth.

Mattarello's owners Max Guerri and Antonio Martucci.
Mattarello's owners Max Guerri and Antonio Martucci.

The centerpiece of the kitchen is a beast of an oven, circa

the 1950s, which looks like more of a museum piece than anything else. This is

where the focaccia, pastries and pizza are baked daily. For those with a sweet

tooth, the piece de resistance is Guerri's homemade millefoglie, which is a

Napoleon-like cake with layers of pastry cream and chocolate chunks. There are

also powdered donuts filled with cream or chocolate to dunk in your cappuccino.

Outdoor seating is coming in April, and they also deliver locally. For the

quality of the food, the prices are wallet-friendly with pastas for $7, pizza

$4 a slice and the porchetta for $10. There's also a Monday night Happy Hour

from 7 to 10 with affordable food and drink specials. Buon Apettito!

Homemade focaccia
Homemade focaccia
Roasted yellow and red peppers.
Roasted yellow and red peppers.

Mattarello Bakery
1450 Washington Ave, Miami Beach
305-532-9010


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