Travel in Puglia, Pt. 1

Our recent visit to Italy was almost entirely in the Puglia region. We slipped into Basilicata for a day trip and stopped in Rome for one night before taking the train to Puglia. I’ll break our visit into three parts: the inland hill towns, the coastal areas and the Gargano Peninsula and the olive harvest.

One of the hallmarks of inland Puglia are the trulli houses, which are concentrated in and around the towns of Alberobello, Locorotondo and Martina Franca. Rather than deal with the crowds in each town, we rented a trulli house in the countryside between Locorotondo and Martina Franca. As with most of the trip, we were deep in the heart of olive and wine country.

Trullis, are the bee-hive shaped stone houses that date back centuries. The stones are stacked without mortar, reportedly so they could be quickly disassembled when the tax man was coming to assess the taxes for the feudal lord or king. By removing the roof, the houses were considered incomplete, and as such, were not subject to taxes.

Neighbor's Garden

Artichokes!

There was no shortage of charcuterie at the local supermarket: coppa, prosciutto, salami and mortadella and local cheese: burrata, mozzarella, caciocavollo and ricotta salata (an aged, dry ricotta). Bitter greens and fava beans are very popular. We had a private dinner at a chef’s house, where he served the four of us a purée of fava beans with sautéed chicory, caramelized onions and roasted sweet peppers called cornettos. He said that his mother made this several times a week when he was growing up. Deeply satisfying Puglian comfort food.

Burrata and Coppa

Fava Bean Purée

The day trip from our trulli house to Alberobello to see more trulli houses was an easy 15 minutes. The old historic center was full of the conical houses and the pedestrian-only streets were a nice way to spend a morning.

A stop in Locorotondo for lunch at a restaurant perched on the edge of the hilltown’s cliff, gave us a view of vineyards and olive groves leading to Martina Franca.

The ancient town of Matera, with cliff-side cave houses was in shambles 20-30 years ago. The hill town slowly started coming back, and then hit star status when it was featured in the opening chase scene in the James Bond movie, “No Time to Die.” We stopped by Matera on the way to our next destination, Gallipoli.

Matera is very hilly and was busy with tourists, even in mid-October. The historic part is pedestrian only, except for small tuk-tuks that are allowed to navigate the narrow and hilly streets. If you do decide to spend a night or two here, be prepared to do the “bag drag” up and down hilly, stone streets to find your hotel.

Editor’s note on Rome: If you are thinking of a visit in the near future, think again. In mid-October, all of the major fountains in Piazza Navona were closed, encircled by large fences, and the Trevi Fountain had no water. The fountains and many of the major historical sites are undergoing renovation and cleaning for the Catholic Church’s 2025 Jubilee Celebration. You might consider skipping Rome altogether in 2025, since you are likely to be greeted with crowds and higher prices. I have been to Rome in July, August, September and October. I have never seen the streets so crowded.

Next: Coastal towns of Gallipoli, Monopoli & Polignano a Mare

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Thanksgiving Pies - Order Now!

Lavazza Mocha Black Bottom Pie - $19

We are bringing this back from last year with a twist. Black bottom pies consist of a chocolate layer on the bottom topped with a chantilly cream. This year we are infusing the chocolate with Lavazza coffee.

Old Forester Bourbon Pecan Pie - $21

We aren't saying that a Brown Sugar Old Fashioned with Old Forester is the perfect pairing for an after-Thanksgiving dinner treat with this classic pecan pie, but, I mean, for scientific purposes it may be worth trying.

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

We are super excited to launch this. It is our classic cheesecake with a pumpkin swirl. They are slow cooked in a water bath to get the best texture.

Note that the crust is gluten-free graham cracker and will be cut into portions for your convenience.

This Weekend, get a slice of the Pumpkin Swirl Cheesecake for only $6, while supplies last.

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

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Weekend Specials

M’tucci’s Italian

Artichoke Ravioli - Pancetta, Artichokes, Sun-Dried Tomatoes, Arugula, Herbed White Wine Sauce, Lemon Oil, Pecorino, Cracked Black Pepper $27

24 oz. Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Grouper - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Cioppino - Mussels, Clams, Shrimp, Bay Scallops, Seafood/Tomato Brodo, Lemon Zest, M’tucci’s Bread $29

Weekend Cocktail

The Driver - Hennesey Cognac, Meletti Amaro, Fresh Lemon Juice

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $32

Beef Tips Raviolini - Beef Tips with Cajun Seasoning, Rosa Sauce, Green Onions, Gorgonzola Cheese $23

Weekend Cocktail

Apple Autumn Toddy - Apple Brandy, Fresh Lemon Juice, Cinnamon Simple Syrup, Hot Water

M’tucci’s Twenty-Five

Oven Roasted Cornish Game Hen - Roasted Hen, Grilled Asparagus, Garlic Mashed Potatoes, Lemon/Pecorino Brodo $27

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $29

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Still Summer Somewhere - Hornitos Blanco Tequila, Ancho Reyes, Liquid Alchemist Prickly Pear, Fresh Lime Juice, Simple Syrup

M’tucci’s Bar Roma

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Calabrian Glazed Sackett Farms Pork Belly - Roasted Carrots, Parsnip Purée, Amaro Vinaigrette, Spring Mix and Pickled Onions $23

Weekend Cocktail

What’s Happen’n Manhattan - Creator’s Cut Bourbon, Amarretto, 1757 Vermouth, Orange Bitters, Angostura Bitters

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday     

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Thanksgiving Pies

For the past few weeks Chef Brianna and the Pastry Palace team have been hard at work developing a new pie recipe for Thanksgiving, Vanilla Pumpkin Swirl Cheesecake with Pumpkin Seed Brittle. It is it a cake or a pie? - read on. In addition, they will hand make Old Forester Bourbon Pecan Pies and Lavazza Mocha Black Bottom Pies for your Thanksgiving dinner.

To answer the question, cheesecake originated in ancient Greece, then was refined by the Romans after one of their early conquests of Greece. During the 18th Century, Cheesecake evolved when more eggs and less yeast was used in the recipe. The American version was created around 1872 when William Lawrence was trying to duplicate the French cheese neufchâtel, and created what know today as cream cheese. The soft, unripened cheese is one of the most common ingredients in today’s cheesecake. Some argue that the cheesecake should be called a tart because of the use of eggs, others refer to it as a custard pie because it has a separate crust, a soft filling and little or no flour.

In Italy, it is known as crostata di ricotta and is made with ricotta cheese and eggs, sometimes with the addition of chocolate chips. Other similar Italian desserts are like cassata Siciliana and pastiera Napoletana.

Vanilla Pumpkin swirl cheesecake with chantilly cream and pumpkin seed brittle

“Pie season is always a fun time for us! It gives us a chance to go outside our comfort zone and into comfort food. Brianna and her team go all out in creating familiar flavors but with better quality ingredients than I was accustomed to while growing up,” said Company Chef Shawn Cronin. 

“Last year Brianna said to me ‘try this pie (Black Bottom Pie) and tell me what you think’. After one bite, I pre-ordered three for Thanksgiving. It has a rich cookie crust, a layer of French dark chocolate, the airy whipped cream and the little crunch of chocolate pearls. It's another reason that Brianna is one of the best in the state. She is never complacent and will never be happy with something short of perfection,” he said.

This year’s pies with comments from Chef Shawn:

Lavazza Mocha Black Bottom Pie - $19

“We are bringing this back from last year with a twist. Black bottom pies consist of a chocolate layer on the bottom topped with a chantilly cream. This year we are infusing the chocolate with Lavazza coffee.”

Old Forester Bourbon Pecan Pie - $21

“We aren't saying that a Brown Sugar Old Fashioned with Old Forester is the perfect pairing for an after-Thanksgiving dinner treat with this classic pecan pie, but, I mean, for scientific purposes it may be worth trying.”

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

”We are super excited to launch this. It is our classic cheesecake with a pumpkin swirl. Slow cooked in a water bath to get the best texture.”

Note that the crust is gluten-free graham cracker and will be cut into portions for your convenience.

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

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New M’tucci’s Private Label Wine

Available Monday, November 4

M’tucci’s 2022 Teroldego from California’s Lodi Valley is the newest wine in the M’tucci’s lineup. It joins our current offerings of Rosso, 2022 Bianco, 2019 Giuseppe’s Tribute Cabernet Sauvignon and our Sparkling.

Teroldego is an ancient grape from the Alto-Adige region of Italy, which is in the far north of the country, tucked up against the Dolomite mountains.

The 100% varietal was bottled by Sheehan Winery and they offered these tasting notes: This wine has a deep dark color with aromas of blackberry jam and smokey french vanilla. Deep flavors of black currant, blackberries and blueberries with notes of smoke and vanilla (from the french oak barrels) coming through on the finish.

I tasted the Teroldego with our resident sommelier, Liv Jordy, and she offered her impression of our newest M’tucci’s Private Label wine: the higher acid and smooth tannins work cohesively to create a well-structured, fuller bodied wine. It is is packed with fresh and jammy fruits. The Teroldego will pair well with rich dishes, such as smoked and cured meats or cream-based dishes as it’s able to cut through some of the richness with its fresh fruit characteristics.

We both think it is simply delicious.

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The Grief Center Fundraiser

All day Monday, 11/18 at M’tucci’s Twenty-Five

10% of all Sales donated to The Grief Center

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Weekend Specials

M’tucci’s Italian

Pesto & Ricotta Ravioli - M’tucci’s Bacon, Chestnut Mushrooms, Tomatoes, Artichokes, Pesto Cream Sauce, Pecorino, Basil $25

24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Red Wine Porcini Sackett Farms Pork Shank - Garlic Mashed Potatoes, Sautéed Green Beans $25

Weekend Cocktail

The Nutty Nightmare- Pyrat Rum, Yogurt Frangelico, Fresh Lemon Juice, Pistachio Simple Syrup, Cream, Walnut Bitters

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Corvina - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

10 oz Sackett Farms Pork Chop - Salt Water Potatoes,, Sautéed Broccolini, Balsamic Red Onion $25

Weekend Cocktail

The Monster Smash - Russells Rye, Pomegranate Liqueur, Basil Simple Syrup, Muddled Pomegranate, Lime and Lemon

M’tucci’s Twenty-Five

Italian Herbed Chicken and Tomato Caprese Linguine - Grilled Herbed Chicken with Creamy Tomato and Alfredo Linguine, Marinated Garlic Tomatoes, Fresh Mozzarella, Basil, Black Pepper, Balsamic Reduction $23

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $37

Weekend Cocktail

Fall Back - Licor 43, Angostura Amaro, Chai, Espresso, Cream

M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $29

Duck Confit - M’tucci’s Bacon, Roasted Beets and Acorn Squash Medley, Local Honey & Rosemary Vinaigrette $23

Weekend Cocktail

Witches Brew - Absolut Peach, Creme de Cassis, Fresh Lemon Juice, Pink Rabbit, Edible Glitter and Gummy Eyeballs

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Live Music for November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

11/3 Gilbert Uribe 

11/6 Shane Wallin 

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

11/1 Matt Jones

11/7 Jacob Chavez

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

11/1 Michael Rascon 

11/7 Mya Gutierrez 

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Sommelier

I’m Olivia Jordy, the current bar manager at M’tucci’s Twenty-Five. I’m a first level sommelier, certified through the Court of Master Sommeliers (CMS), and pursuing my second level of certification. There are four levels of certification for a sommelier through CMS, the highest is a Master Sommelier, with only 279 Master Somms since the program was established in 1969.

What does it mean to be a sommelier? Furthermore, what does it mean to be a young, female sommelier? Sommelier is a French word meaning a wine steward, often referred to as a wine expert or wine professional. I like to joke that I professionally drink wine, and I’ll be the first to admit that I am nowhere near an expert. But to me, one of the most beautiful things about studying wine is that it is a lifelong journey, and occasionally that can feel overwhelming. Once you feel comfortable with a certain wine growing region or wine grape varietal, there are thousands more to memorize and blind taste. One of my favorite quotes is, “if you’re the smartest person in the room, you’re in the wrong room”. Discovering my passion for wine has given me direction and opportunity to constantly continue learning. But it would be unrealistic to say studying wine is always easy and rewarding. It can be thought of as a very glamorous job and sommeliers carry the reputation of snobby or pretentious; but the reality is, it’s incredibly hard work. There are always more details to memorize.

Italy alone has close to 2,000 native grape varieties. Within the region of Bordeaux, France, there are 57 appellations (designated wine-growing regions), each with different laws and soil compositions. The reputation of the snobby sommelier exists because it is an exclusive designation. There are only 279 Master Sommeliers in the world, and every first level somm dreams of being the 280th.

Vineyard in Tsucany

Working as a sommelier in a restaurant means translating all of the learned details into approachable information. This entails understanding cohesive wine and food pairings, coordinating and creating menus that are tailored to the cuisine and clientele, and educating both the staff and guests. M’tucci’s is the first place I’ve worked where I was able to create and teach a staff wine education curriculum. Through this, I’ve learned that the reward of sharing my knowledge with others and seeing them learning in return has been the highlight of my wine career so far. The world of wine shouldn’t be so scary or exclusive. It should be vast and inviting.

There is seemingly a new wave of people in the wine world, including young, female sommeliers, that are actively trying to debunk the ‘snobby sommelier’ reputation. I hope that I can contribute to this community of new sommeliers by creating education programs and sharing my experiences. I also hope that I always find myself in rooms surrounded by people smarter than me, teaching me or learning from me.

Editor’s note: The next sommelier level for Liv requires a day-long test, including a blind tasting of 2 of 8 possible white wines and 2 of 12 possible red varietals, list the characteristics, identify the grape, and, if possible, the origins of the wine. In addition there is a 45 question written test.

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Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Crispy Prosciutto, Sage Cream Sauce, Chestnut Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, $25

24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Milk Braised Lamb Shoulder - Creamy Risotto, Mint Gastrique, Peas, Carrots, Red Onions $25

Weekend Cocktail

Ooo, A Pisco Candy - Caravedo Pisco, Muddled Blackberries, Lime Juice, Simple Syrup, Soda Water

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Icelandic Cod - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Crispy Chicken & Risotto - Risotto with Carrots, Mushrooms, Celery, Creamy Sauce $23

Weekend Cocktail

Falling SlowNLow, The Old Fashioned Way - Slow N Low Coffee Whiskey, Kahlua Blonde, Espresso, Chocolate Bitters, Simple Syrup, Soft Top Float

M’tucci’s Twenty-Five

Wild Mushroom Ravioli - Mushroom Ravioli, Creamy Porcini Sauce, Toasted Pistachio Gremolata, Calabrian Roasted Mushrooms, Roasted Corn, Peppers, Pecorino $22

Pan-Seared Swordfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Cask Tale - Campari Cask Tales Rum, PiggyBack Bourbon, Meletti, 1757 Vermouth, Soda Water

M’tucci’s Bar Roma

Pan-Seared Black Cod "Sable" - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $39

Housemade Chianina Beef & Prosciutto Sausage Links - Lentil Hummus, Beech Mushrooms, Fresh Herb Brodo $27

Weekend Cocktail

C’old Fashioned - Espresso Infused Rye Bourbon, Remy Martin Cognac Fine Champagne, Grand Marnier Liqueur, Orange Bitters, Aztec Chocolate Bitters, Simple Syrup

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Live Music for October, November & December

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/27 Eryn Bent 

10/30 Myles Chavez

11/3 Gilbert Uribe 

11/6 Shane Wallin 

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

10/25 Robb Janov 

10/31 Halloween no Music

11/1 Matt Jones

11/7 Jacob Chavez

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/25 Myles Chavez 

10/31 Halloween No music

11/1 Michael Rascon 

11/7 Mya Gutierrez 

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

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Thanks for reading. See you next Friday. Ciao!

Feasting in Madrid (not NM)

A two-day stop in Madrid enroute to Puglia, was filled with great food and was too short of a visit. So many great things to eat, all in the spirit of M’tucci’s. Local, made with care and exceptional skill.

Stay in the historic center and walk everywhere. Start at La Casa del Abuelo, know for their Gambas al Ajillo (garlic shrimp). The vermouth on tap was exceptional, as were the Calamari Andalucia, patatas bravas, croquettes with Iberico Jamon & Manchego and local bread. The waiter was so impressed with all of the food that we ordered, he brought us a plate of morcilla (blood sausage on the house).

Later in the day we went to Mercado San Miguel, not really a market, but an amazing food hall. Choose from Iberico ham, sausages, fresh oysters, burrata sliders, an olive bar, wines, beers, vermouth. I recommend starting at La Hora del Vermut. I particularly liked the vermouth from Rioja, La Cuesta. The fresh oysters were from Brittany and were probably the best I’ve ever had. My wife, who doesn’t normally eat raw oysters, thought they were exceptional. It was so good, we returned on our second night for more oysters and a spin through the olive bar. It’s crowded, so be prepared to hover near someone who appears to be finished and snag their seats as soon as they move.

An experienced traveler might be tempted to think that the oldest restaurant in the world, Botín, is a mere tourist trap. Forget that notion and make reservations. Based on Chef Shawn’s recommendations, we did. They are famous for their roasted meats. The suckling pig is fantastic, but the suckling lamb in life-changing. Don’t miss the house made sangria (which is nothing like the sweet crap you think of when your hear the word). We had lunch there and took a nice long walk after.

I’m embarrased that we have lived in Albuquerque for more than six years and have never attended the flamenco festival. We went to the Tablao 1911 and it was sensational. I’ve always loved the music, especially the guitarist Paco de Lucia. However, I was never a huge fan of the dancing - until now. The entire performance was sensational.

Two days was not enough, we’ll be back. Off to Italy!

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Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - Beef Tips, Calabrian Peppers, Mushrooms, Red Onions, Gorgonzola Thyme Cream Sauce, Micro Greens $25

14 oz. New York Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Baquetta - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Herb Braised Flank - Black Truffle Creamy Polenta, Sautéed Green Beans, Parsley $27

Weekend Cocktail

Bumbu Bliss - Bumbu Rum, Mango Shrub, Orgeat Syrup, Lemon Juice

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Arctic Char - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Beef Tips Raviolini - Beef tips in Cajun Seasoning, Grape Tomatoes, Rosa Sauce, Gorgonzola Cheese, Green Onions over Five Cheese Raviolini $23

Weekend Cocktail

Witches Heart - Butterfly Pea Flower Infused Botanist Gin, St. Germain Elderflower Liqueur, Muddled Blackberries, Lemon Juice, Simple Syrup

M’tucci’s Twenty-Five

Veal Parmesan - 2 Breaded Veal, Marinara, Burrata, Spaghettini, Alfredo Sauce, Asparagus, Garlic Butter, Pecorino, Basil $23

Pan-Seared Barramundi - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

14 oz. Ribeye - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Boston Tea Party - Earl Grey Infused Seagrams Gin, Bittermens Boston Bitters, Egg White, Honey Simple, Lemon Juice

M’tucci’s Bar Roma

Pan-Seared Swordfish - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $33

Wagyu Beef & Goat Cheese Ravioli - Bianco Braised Wagyu Beef Ragu, Cremini Mushrooms, Caramelized Onions, Italian White Beans with Pecorino & Fresh Herbs $27

Weekend Cocktail

Larry Beez - Citadelle Gin, Basil Leaves, Black Cherry Syrup, Simple Syrup, Lemon Juice

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Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday           

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

M'tucci's - Barrels of Fun

The daily mantra at M’tucci’s is “do your best”. We put that philosophy to work by creating service training programs for servers and bartenders, as well as wine and spirits education programs for servers and bartenders.

We have always believed that we can do it better, so we created our own shrubs soon after we opened in 2013 and added M’tucci’s Private Label Wines to our menus during the pandemic in 2021.

In August of 2019, before the opening of M’tucci’s Twenty-Five, we were able to become part of Maker’s Mark Bourbon’s barrel program. COO/Partner Chris O’Sickey, VP/Partner Austin Leard and Trey Godwin (a former manager/bartender) traveled to Kentucky and took part in a unique barrel program at Maker’s Mark. At Maker’s Mark, samples are drawn from barrels made from different wood staves (seared French oak, American oak, etc) and the tasters created their own blend, using combinations of wood which are inserted into the barrels and aged for an additional six months. But, not all barrel programs are the same.

You may ask, what is a barrel program?

Distillers of spirits, most notably whiskey and tequila, rely on wooden barrels to age and finish their products. Many states and countries have legal requirements of aging before a spirit may be called bourbon or añejo tequila. The most common barrels are made of American oak and are built to hold 50 gallons.

All wood is not the same, so after a period of time, the master distiller will taste barrel samples to decide which barrels will be used for blending for the final bottling. Their goal is that every bottle of Maker’s Mark or El Tesoro Reposado, should taste the same year-to-year. At times, one barrel stands out with a special flavor profile and the master distiller may decide that the flavor profile isn’t right for the blend, but it would make a incredible “single barrel” spirit.

That is why we now see many “barrel select” or “single barrel” bourbons available. Distillers are very particular about creating a single barrel flavor profile for a restaurant, because if it doesn’t sell, the distiller is stuck with a lot of product. Committing to a single barrel means you commit to approximately 230 bottles.

M’tucci’s is fortunate to have had success with M’tucci’s Private Select Maker’s Mark since we only had two restaurants at the time. We took the leap of faith in 2019, partly based on the fact that the Old Fashioned cocktail is our most popular cocktail and the belief that you, our guests, would love an Old Fashioned made with a barrel select bourbon. We were right, and we are now selling bottles from our 13th barrel of M’tucci’s Maker’s Mark Private Select Bourbon.

Barrel Samples at Maker's Mark

Chris pouring samples

Picking Custom Staves

Now, with four locations, we are in a good position to take part in select barrel programs for bourbon and tequila, offering our guests something special that they can’t find elsewhere.

The barrel program continues to grow. In August, John and Austin visited Jalisco, Mexico and spent time at the Patrón distillery. After a few days of tasting, they selected a “young” añejo for the new M’tucci’s Patrón Añejo made from 100% Weber Blue Agave. It will be arriving in the next couple of months.

In September at Angel’s Envy, John & Austin were able to taste several barrel samples and chose three flavor profiles. Angel’s Envy then sent the samples to Albuquerque so all of the partners could taste and choose one flavor profile. All locations are serving M’tucci’s Angel’s Envy Single Barrel now.

Whiskey aficionados know that Blanton’s Gold Edition Bourbon is a highly coveted bottle. Allocations are such that last year all four M’tucci’s only received 10 bottles. This year, we have become part of their barrel program and will have a half barrel or around 120 bottles. We’ll be sure to let you know when we have it in house.

For our current Cocktail Spotlight, Barrel Select bottles of M’tucci’s Private Select Maker’s Mark, Russel’s Reserve and Angel’s Envy are used for a unique Old Fashioned.

Available at all locations for the next few months

At Teddy Roe’s

From Arcy Law, Operating Managing Partner at Teddy Roe’s: “When we decided to have a private label of whiskey with our name on it, we knew we wanted something special, that also has a household presence. Woodford Reserve has been a staple on many bars around the world for its incredible richness, bold flavors, and yet a smooth finish. At a tasting last year, we tasted 3 bourbons, and 3 rye whiskies, all of which were incredible, but one in particular really stood out.” 

“We are the first bar with a personally selected Woodford Reserve Rye Barrel in the state of New Mexico. Today, we are reaching the bottom of our 3rd barrel, with the fourth being bottled over winter, and we want to thank the Master Distiller Elizabeth McCall for making such a beautiful whiskey.”

Arcy’s Tasting notes: 

At first glance you will see that the whiskey has a beautiful caramel color, and on the nose there is a rush of honey, almonds, cherries, orange peel, hints of clove, peppermints, and as expected, rich vanilla bean. On the Palate I taste candied orange, cinnamon, clove, and nutmeg, then it moves to shortbread cookies, almonds, cooked honey, and apricots. The finish is smooth and long lasting making this is truly a very well made spirit. 

Next month we have a small group going to Tennessee, where we will choose a single barrel of Jack Daniels Tennessee Whiskey. This will be our second hand picked barrels for Teddy Roe's, with many more to come. We look forward to sharing them with you.

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Addy Nicole Wins!

Congrats to M’tucci’s Addy Nicole. Last week, we told you about our two bartenders in the Finals of the 505 Food Fights. They didn’t know what ingredients they would have to use to create a cocktail until the time of the competition. They were given Ford’s Gin and pomegranates for the first cocktail and Cuervo Blanco Tequila and peperoncini for the second.

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Weekend Specials

M’tucci’s Italian

Pesto/Ricotta Filled Ravioli - Roasted Chicken, Chestnut Msuhrooms, Jalapeños, Sun-Dried Tomatoes, Pesto Cream Sauce, Crispy Prosciutto $25

8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

NM Red Chile Braised Sackett Farms Pork Shoulder - Salt Water Potatoes, Caramelized Onions, Spinach $25

Weekend Cocktail

Cocco Affair - Almond Rum, Lime Cordial, Liquid Alchemist Coconut, Basil Oil

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Pan-Seared Salmon - Grilled Polenta, Cabbage Apple Slaw, Pesto Cream Sauce $25

Weekend Cocktail

Berry Island Spritz - Altar Vodka, Bulldog Gin, Bacardi Pineapple, Citronge Orange Liqueur, Fresh Lemon Juice, Blueberry Simple Syrup, Orange Bitters, Sprite

M’tucci’s Twenty-Five

Chicken and Shrimp Scampi - Pan-Seared Chicken, Garlic Shrimp, Marinated Tomatoes, White Wine, Lemon Butter, Pecorino, House Made Linguine $25

Pan-Seared Tuna - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Green Flame - Rolling Still Green Chile-Infused Vodka, Ancho Reyes Verde Liqueur, Fresh Lime Juice, Simple Syrup

M’tucci’s Bar Roma

Pan-Seared Ono - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce

Herb Roasted Cornish Game hen - Roasted Beets, Orange Frisée and Pomegranate Vinaigrette $27

Weekend Cocktail

In The Mangroves - Prichard’s Rum, Mango Cardamom Shrub, Fresh Lemon Juice, Simple Syrup, Club Soda Splash

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Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday          

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Bartenders in the Finals

For the past few years, the 505 Food Fights has raised thousands of dollars for local charities, while providing local chefs and bartenders a chance to show their creative skills. After several months of competition, the finals will be held at Sobremesa at 6:00 on Monday, October 7.

The M’tucci’s family is pretty excited to have two of their bartenders in the 3-person finals, Ashley (Addy Nicole) and Jake. Ashely has been with M’tucci’s since she was 16 and Jake recently joined our management team.

Addy Nicole - “My name is Ashley, but I commonly go by Addy. I've been working with M'tucci's for the past 11 years, almost since they opened. I started when I was 16, working as a hostess and server and became a bartender when I turned 21.

Since then, I've grown to love bartending & mixology very much. I was very fortunate to learn from some of the best. Trey & Joe, former bartenders at M’tucci’s Italian, were just a few who mentored me. They cultivated the passion that I now have for mixology. I also learned quite a bit from Arcy, who is now a partner at Teddy Roe’s, during his time at Italian.

My favorite bar is Death & Co. This bar has published a series of books that also helped cultivate my love for bartending. When I first started out, close friends gave me these books and they taught me a lot in my journey.

Though I can create some pretty tasty cocktails, when it comes to what I drink, I tend to keep it simple. My personal go-to drink is usually a beer (specifically IPA - La Cumbre’s Elevated and Ex Novo’s Mass Ascension) or a good dirty martini.”

Jake Robertson - Born and raised in Grand Junction, Colorado, Jake Robertson has dedicated over half of his life to the Food & Beverage industry. He began his journey at 16 as a Server’s Assistant, where his interest in the bar scene quickly grew. Jake often stayed late to assist bartenders, earning extra money and gaining valuable experience.

At 18, he moved to Austin, Texas, to pursue a career in music. As a touring musician, he explored diverse demographics across the country, experiencing a variety of cocktails and dishes. After a few years in the music industry, Jake returned to his true passion: the Food & Beverage industry.

Jake has opened numerous restaurants, designing their programs and menus in Colorado, Utah, and New Mexico. He also offers “Bar & Restaurant Rescues,” helping smaller businesses succeed. His expertise has earned him features on John Taffer’s Bar Rescue podcast and multiple awards, including “Top 5 Best Craft Cocktails,” “Best Old Fashioned,” and “Best New Restaurant” of 2022 and 2023, as well as “Top 5 Best Bartender” in 2023 by Albuquerque the Magazine in their “Best of the City” issue.

His passion for the Food & Beverage industry is unwavering, and he is excited to join the M’tucci’s family. After moving to New Mexico, he met his fiancée and best friend, Jennifer Rose, while working in the industry. Together, they enjoy attending concerts, comedy shows, traveling, and watching movies or TV shows. Jake loves playing music with his band, golfing, sports, and spending time with friends, family, and his two dogs, Samson and Delilah.

Addy Nicole at Hollow Spirits working with Pumpkin Vodka and Caramel for her semi-Final win in September

M’tucci’s Vice-President and architect of M’tucci’s Cocktail Program, Austin Leard commented about Addy Nicole’s and Jake’s strengths as bartenders:

“Ashley has absorbed the intricate details of craft bar culture over the years at M'tucci's and possesses a natural creative ability.

Jake has a natural ability to understand what a guest is looking for and able to make a proper recommendation for just about any palate.”

The entrance fee for the finals is $20 per person, which goes to Monday night’s charity, The Phoenix Affect.

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Weekend Specials

M’tucci’s Italian

Crab/Ricotta Filled Ravioli - Lobster, Heirloom Tomatoes Medley, Capers, Spinach, Lemon Cream Sauce, Saffron Bread Crumbs $29

24 oz. Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Bronzino - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $36

Porcini Braised Flank Steak - Black Truffle Gnocchi, Lion Mane Mushrooms, Caramelized Onions, Kale $27

Weekend Cocktail

Blackberry Barrell - M’tucci’s Barrell Bourbon, Peach Torani, Fresh Lemon Juice, Muddled Blackberries

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Corvina - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Herb Roasted Chicken - Mashed Potatoes, Sautéed Mushrooms, Red Onions, Capers, Red Wine Marinara Sauce $25

Weekend Cocktail

Blueberry Gin Sour - Bulldog Gin, Fresh Lemon Juice, Blueberry Simple Syrup, Egg White

M’tucci’s Twenty-Five

Red Wine Braised Lamb Lollipops - Polenta, Citrus Dressed Arugula, Hummus $39

Pan-Seared Ono - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

The Big Apple - George Dickel Bourbon 8 yr., Cinnamon Simple Syrup, Fresh Lemon Juice, Egg White, Apple Bitters, Malbec Red Wine float

M’tucci’s Bar Roma

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $27

Guance di Maiale - Milk-Braised Pork Cheeks, Acorn Squash, Farro Risotto, Cacio Cream Sauce $27

Weekend Cocktail

In The Mangroves - Prichard’s Rum, Mango Cardamom Shrub, Fresh Lemon Juice, Simple Syrup, Club Soda Splash

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Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday         

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

La Gazzetta - Favorites

First, we should apologize for the terrible search function we were using to find past editions of this newsletter, which we started in March 2019. We are slaves to technology. Sometimes it improves our lives and sometimes it can be sooooo frustrating. However, we are happy to announce that you can now search past issues by topic. Click on this link to check out a subject that might interest you.

We have made it easy for you to read some of the earlier La Gazzetta newsletters that were Jeff’s favorites or those that received a lot of comments. Some cover Italian cooking, some cover Italian wines and some cover Italian travel.

My sources for information when writing La Gazzetta:

Being there

Good books

Here are some topics with brief descriptions and the links to the original essays. Enjoy!

Prosecco - tasting and travel in the Prosecco region of Italy: https://www.mtuccis.com/lagazzetta/2023/12/14/time-for-prosecco

Venice - eating and traveling in Venice: https://www.mtuccis.com/lagazzetta/2023/10/19/venice-la-serrenissima

Roman Pasta - the four “kings” of Roman pasta dishes: https://www.mtuccis.com/lagazzetta/2023/8/9/roman-pasta

Italy - Off the Beaten Path - visiting small towns in Italy: https://www.mtuccis.com/lagazzetta/2022/11/11/italy-off-the-beaten-path

Italian Amaro - we’re determined to make you love amari as much as we do: https://www.mtuccis.com/lagazzetta/2021/8/23/italian-amaro

Trattorias - just what is a trattoria?: https://www.mtuccis.com/lagazzetta/2021/4/15/italian-trattorias

Fall - Tuffle Hunting and Wine Harvest: https://www.mtuccis.com/lagazzetta/2020/10/22/fall-in-italy-truffles-amp-wine

Italian Seafood - https://www.mtuccis.com/lagazzetta/2020/3/6/italian-seafood

Bolognese Sauce - https://www.mtuccis.com/lagazzetta/2019/11/15/bolognese

Salt - a deep dive into the importance of salt in our lives and how it helped shape history: https://www.mtuccis.com/lagazzetta/2019/4/1/salt-or-sale-in-italy

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Weekend Specials

M’tucci’s Italian

Lobster/Mascarpone Filled Ravioli - Lobster Mushrooms, Sautéed Shrimp, Roasted Leeks, Tomato Cream Sauce, Fried Capers, Micro Greens $31

8 oz. Picaña - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Artic Char - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Octopus Confit - Guanciale White Bean Salad, Pickled Fennel Slaw, Moja Rojo Sauce $27

Weekend Cocktail

Royal-Tea Party - Sip Smith Orange Gin, Montenegro Amaro, Cardamon Mango Shrub, Black Tea Simple Syrup, Fresh Lemon Juice

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $35

Shrimp & Goat Cheese Pasta - Sweet & Spicy Peppers, Shrimp, Goat Cheese Sauce, House Made Spaghetti, Walnut Gremolata $27

Weekend Cocktail

Ready for Fall! - Pumpkin Rumchata, Vanilla Vodka, Creme de Cacao, Espresso, Simple Syrup, Pumpkin Spice Whipped Cream

M’tucci’s Twenty-Five

Blackened Chicken Tortelloni - Cajun Pan-Seared Chicken, Button Mushrooms, Caramelized Onions, Marinated Tomatoes, Garlic, Creamy Alfredo Sauce, Gorgonzola, Tortelloni $23

Pan-Seared Barramundi - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Buona Sera - Foro Amaro, Licor 43 Chocolate, Baileys, Simple Syrup

M’tucci’s Bar Roma

Pan-Seared Corvina - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $35

Grilled 12 oz. Pork Chop - Mashed Potatoes, Broccolini, Radicchio, Wild Chestnut Mushrooms and Shallots, Dijon Butter pan Sauce $26

Weekend Cocktail

C.R.E.A.M. - Absolut Vanilla Vodka, Orange Liqueur, Vanilla Bean Simple Syrup, Fresh Lime Juice

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Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday        

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday          

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

Vermouth is Happening

Like Amari, vermouth was first used as a medicinal drink, and can be traced back more than 3,000 years to China and India. The beverage is made by adding herbs, botanicals and dried fruit to a relatively neutral white wine. After aging, sugar and neutral spirits are added for flavoring and to raise the alcohol level, which prevents microbial spoilage. Because of this, vermouth will last longer than an opened bottle of wine, but I still keep it chilled after opening. 

Vermouth is both an aromatized and fortified wine. While vermouth is made in several countries, the most popular vermouths come from France (white, red and dry) and Italy (red). Some of the flavorings include chamomile, gentian and wormwood. In Italy, the most common grape in vermouth is trebbiano. The word vermouth comes from the French pronunciation of the German word wermut, for wormwood, which was an early common ingredient.

An Italian merchant, Antonio Benedetto Carpano, is credited for creating the first modern vermouth in Turin, Italy in 1786. The flavor profile that he created still exists today in Italian sweet vermouth: bitter, dark red, with vanilla and sweet cherry flavors. Today’s Carpano Antica sweet vermouth is THE sweet vermouth used for a Manhattan, Boulevardier, Negroni and many more cocktails. Of course, it’s the sweet vermouth used at all M’tucci’s restaurants. Its big flavor can stand up to rye in a Manhattan or bourbon in a Boulevardier.

French sweet vermouth, like Noilly Prat or Dolin tend to have a lighter flavor and are suited for cocktails other than those with rye whiskey. Local winery & distillery, Vara, produces two vermouths in the Spanish style. The Vermut Seco is herbaceous, with a hint of bitterness. Chef Shawn suggests substituting it for sweet vermouth in a Boulevardier.

White or blanc vermouth was formulated in Chambéry, France at the foot of the Alps, then adapted by the Italians. Blanc or bianco vermouths are similar is sweetness to reds, but are less spicy and more herbal. Dry vermouths are lighter and less bitter than bianco vermouth.

The sweetness in vermouth compliments the high alcohol spirits such as gin or whiskey and it is vital for bringing balance to martinis and manhattans. Speaking of balance in martinis and manhattans, technique is very important in making a balanced drink, instead of one that smacks you in the face with hot alcohol flavors. Next time you are at the bar, watch our bartenders when they stir one of these drinks before serving. Count the seconds that they stir. We would NEVER simply pour gin and vermouth into a glass of ice and serve it.

A recent story in the New York Times reported the resurgence of “wet martinis” at bars in the city, changing the proportions to use more vermouth than gin or vodka. However, in Spain, vermut has been a part of food and drinking culture for decades and they are becoming increasingly known for their vermouth. A vermut preparado is served in many bars and turns the martini on its head. What you get is a glass of vermouth with a few drops or a splash of gin and Campari.

We are looking forward to enjoying la hora del vermut when visiting Madrid in October. The hour of vermouth is usually between noon and 2:00, when Madrileños have their first alcoholic beverage of the day before the typical large and long Spanish lunch. Vermouth is so popular that there are bars dedicated to serving vermut, with many places serving it from a tap, a la spina. There is even one vermouth bar at the San Miguel market called La Hora del Vermut and they feature more than 80 different vermouths from around the world. Can’t wait!

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Gin Cocktail Pairing Dinner Last Night at M’tucci’s Bar Roma

The Last Pairing Dinner of the Year is at M’tucci’s Twenty-Five on 12/12

Watch La Gazzetta for Details

Cured Icelandic Cod w/ Pork Belly Mousse

House Barrel-Aged Negroni

Butter Poached Lobster w/ Uni Gnudi

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Negroni Week at All M’tucci’s

M’tucci’s Restaurants are the only locations in New Mexico to offer Campari’s Cask Tales, three different barrel-aged Campari, each with a unique flavor. Campari experimented with six-month aging their world famous aperitif in Wild Turkey Bourbon barrels, Espolón Tequila barrels and Appleton Estates Rum barrels. You can try a flight of each neat, or try one in a Negroni.

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Weekend Specials

M’tucci’s Italian

Beef & Goat Cheese Ravioli - Red Onions, Beef Tips, Arugula, Chestnut Mushrooms, Heirloom Tomato Relish, Lemon Cream Sauce $27

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Ono - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Blackberry Braised Sackett Farms Pork Collar - Blackberry Apple Slaw, Saltwater Potato Hash, Smoked Heirloom Tomatoes, Porcini Blackberry Shrub Reduction $25

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Chicken Portobello - Roasted Portobello, Spinach, Mozzarella, House Made Spaghettini, Roasted Garlic Demi-Glace $27

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Twenty-Five

Garlic Shrimp Pesto Risotto - Shrimp, Pesto Sauce, Risotto, Garlic, Calabrian Roasted Mushrooms, Feta, Scallions $24

Pan-Seared Artcic Char - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

6 oz. Black Angus Filet - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $39

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

M’tucci’s Bar Roma

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce

Seared Duck Breast - Dry -Aged Seared Duck Breast, Brussel Sprouts/Pancetta/Spinach/Crispy Potato Hash, Blackberry Shrub Jam $27

Negroni Week Appetizer Special - Campari Cured Salmon, Negroni Vinaigrette, Orange Pickeled Fennel, Spring Greens $5

Weekend Cocktail

Negroni Week - featuring Campari Cask Tales

Live Music for September & October

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez       

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday         

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

Gin Cocktails

Cocktails have evolved since the first bartender’s guide was published in 1862. At that time, a cocktail was considered to be a mix of spirits, sugar, bitters and water. That first guide, “How to Mix Drinks; or, The Bon Vivant’s Companion” by Jerry Thomas had recipes for sours, punches, slings, toddies, shrubs and flips. 

While these early cocktail guides raised the level of cocktail culture, the counterfeiting and diluting of spirits was rampant and the customer was rarely able to be sure of the quality of the spirit served. 

As the country entered World War I against Germany, anti-German feelings in the U.S. were linked to a campaign against beer drinking. That animosity against Germans and other immigrants, in combination with the strong Christian temperance movement opposing saloon culture and alcohol, caused Congress to pass the 18th Amendment, the Volstead Act, which was then ratified by the states. Although Woodrow Wilson vetoed the legislation, Congress overrode the veto and Prohibition was enacted: “No person shall . . . manufacture, sell, barter, transport, import, export, deliver, furnish or possess any intoxicating liquor.”

Rather than creating an alcohol-free country of sobriety where the jails were emptied, families stayed together and ice cream parlors replaced saloons, Prohibition created speakeasies, booze cruises, and an underground cocktail culture that changed cocktails in a few fundamental ways. 

The home and clandestine production of spirits (primarily gin) produced a harsh, sometimes nasty, sometimes lethal, spirit that required creative recipes with additional ingredients to make the drinks palatable. Honey, fruit juices and other flavorings became common in cocktails made with home-distilled or smuggled spirits from Canada, Mexico and the Caribbean. Bartenders had to be creative in order to keep the customers happy. 

Early classic Gin cocktails include: Martini, Tom Collins, Bee’s Knees, Singapore Sling, Negroni, Gimlet, Ramos Gin Fizz, French 75 and (new to me) the Corpse Reviver #2. Many of these drinks were created at famous bars around the world. The Singapore Sling was created at the Raffles Hotel in Singapore in the early 1900s, the Ramos Gin Fizz originated at the Imperial Cabinet Saloon in New Orleans in 1888 and the Bee’s Knees was created at Paris’ Hotel Ritz in the 1920s.

The Corpse Reviver #2 is a pre-prohibition cocktail that was considered a hangover cure. It’s made with a London Dry gin, Lillet Blanc, Cointreau, Lemon Juice and a spritz of Absinthe.

To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. They sampled a range of flavors of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.

“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.

Our Featured Gins and Tasting Notes

Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.

Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.

Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.

Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.

Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.

Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.

Campari Cask Tales

A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.

Basil Mango Sour - Citadel Gin (Copy)

Rosemary Tomato Dirty Martini - Gin Mare (Copy)

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M’tucci’s Old Fashioned Specials

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M’tucci’s and Barrett Foundation’s Harvest for Home

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Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Shrimp, Smoked Garlic Sausage, Wild Mushrooms, Kale, Cajun Cream Sauce, Pecorino, Micro Greens $29

12 oz. Veal Chops - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $36

Pan-Seared Ruby Red Trout - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $29

Red Wine Porcini Lamb Ragù - Chestnut Mushrooms, House Made Pappardelle, Pecorino, Parsley $25

Weekend Cocktail

Peat-y Pettigrew - Glenfiddich 12 year old Scotch Whisky, Joe’s Ginger Juice, Fresh Lemon Juice, Honey Simple Syrup, Ginger Beer Float

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Lobster Ravioli - Haikkaido Scallops, Shrimp, Asparagus, Grape Tomatoes, Lobster Sauce $29

Weekend Cocktail

Tiki Rush - Tropical Bacardi, Fresh Lime Juice, Coconut Syrup, Ginger Beer Float

M’tucci’s Twenty-Five

Sausage Tortelloni - M’tucci’s Italian Sausage, Garlic Butter, Caramelized Onions, House Marinara, Fresh Mozzarella, Crushed Red Pepper, Basil $21

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $35

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Mon Sherry - Joven Mezcal, Mango Caramom Shrub, Dry Sherry, Fresh Lemon Juice, Honey

M’tucci’s Bar Roma

10 oz. Cedar River NY Strip - Pancetta Vodka Sauce, Broccolini, Au Gratin Potatoes $38

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

The Queen’s Tea - Botanist Gin, Italicus Liqueur, Fresh Lime Juice, Simple Syrup, Muddled Basil and Orange

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Live Music for September & October

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

The World of Gin

Like many spirits that originated in Europe, Gin was first a medicinal elixir created by monks and alchemists. The earliest mentions of Gin (the name is derived from the Dutch word jenever, which came from the latin word juniperus which meant juniper) date from the early 17th century. After a conflict between England and France in the late 1600s, England restricted the import of French brandy and Gin became the national drink.

Early gins were distilled from grapes and grain, however most gins today begin as a neutral grain spirit, then flavored with botanicals, most notably juniper berries. The US and the EU require any spirit labeled “gin” to contain juniper berries. Yes, gin is essentially flavored vodka!

From the Cocktail Codex by Death & Co. (Ten Speed Pres, 2018):

“On the nose, gins are bright, alcoholic,and noticeably foest-y thanks to the juniper. But because different brands have unique characteristics, each will steer cocktails in different directions. A juniper-heavy high-proof gin like Tanqueray will be more assertive than a citrusy standard-proof gin, such as Plymouth. So we don’t consider one particular gin to be the best; we choose different gins for different reasons.”

When I was a young bartender in my 20s (many years ago), our gin lineup consisted of Beefeater and Tanqueray, two gins made in the style called London Dry. These gins have sharp, spicy flavors dominated by juniper berries. Gin and tonics were popular, as were the Tom Collins highball. I started many martini lunches for business men who requested extra dry martinis - basically gin on the rocks. The classic Martini has a significantly different flavor than an extra-dry martini (a recipe is at the end of this essay).

My, how times have changed.

To prepare for the September 19 six-course Gin Pairing Dinner at M’tucci’s Bar Roma, several chefs and bartenders took notes after tasting 20 gins on an August afternoon. I, along with most of them, were surprised at the range of flavors and characteristics of gins from: England, Scotland, Spain, France, Japan, Germany, Mexico, California, Kentucky and New Mexico.

“I'm not going to lie, when the idea was brought up of doing the gin dinner I was anything but excited. Sure I enjoy a negroni or three but that's was the extent of my gin knowledge,” said Company Chef Shawn Cronin.

“So then Bobbie (Bar manager at M’tucci’s Bar Roma) set up a tasting to try some really crazy gins and I was blown away.  I didn't realize the range of different flavors and mouth feels that you could get out of different gins.”

“Knowing that we're going to have one brought in from the coast of Spain that is made with local rosemary, Bay leaf, sage is so exciting. Switching it up to go to one that has tropical flavors of guava and mango to pair with lobster, it has been so much fun knowing that they're not all just juniper bombs,” he said.

“When we start to think about pairing food with gin, We focused on how the gin’s botanical notes can enhance the dish. A gin with a crisp, citrusy profile will brighten up lighter fare, while a gin with more robust, spicy notes complements heartier dishes. Finding that balance where both the gin and the food elevate each other is always the best part of doing any pairing dinner. The gins we decided to use for our cocktails feature a rich botanical diversity, sweet complexity, with a unique heritage, giving rise to an unparalleled truly unique experience that we believe will be an amazing new journey into the Gin world,” said Executive Chef Damien Lucero.

We all had favorites, but the gins would need to used in cocktails, not sipped neat. We host Pairing Dinners to give our chefs and bartenders (when spirits are featured) the opportunity to be creative and work outside of their “Italian box”, but also for our guests to experience new flavors, and different food and drink combinations. The gins that made the cut are:

Our Featured Gins and Tasting Notes

Beefeater 24 (England): grapefruit peel and green tea are added to the classic Beefeater recipe, adding a citrusy profile.

Sassanach Wild Scottish Gin (Scotland): Created by the Scottish star of “Outlander”, the Sassenach Wild Scottish Gin is distilled using various locally foraged botanicals from the Dumfries and Galloway region of Scotland, the area where Sam Heughan was born and grew up. Featuring Scottish juniper, rhubarb, heather, Scots Pine resin, bramble leaf, blaeberry, crab apple and toasted oats, the result is a fresh London Dry style gin with layers of balanced, fresh flavors and a luxurious, creamy, soft mouthfeel.

Gin Mare (Spain): Gin Mare is produced in-house in a converted chapel at Distilerias Miquel Guanse in the small town of Vilanova on the Costa Dorada in Spain. It is a 'Mediterranean' styled gin featuring botanicals including rosemary, thyme, olive and basil, alongside traditional botanicals.

Fid St. Gin (Hawaii): FID Street Gin exhibits a very clean and aromatic fresh cut floral and citrus bouquet with a hint of forest air. FID St. is a Hawaiian Gin reminiscent of a London Dry, with tropical notes from Hawaiian fruit and botanicals.

Citadelle Gin (France): Distilled in the Southwest corner of France, the taste begins quietly until the aromatics re-enter the nose. The middle begins with fresh bright juniper, turning more crisp and bold. The finish is what sets Citadelle Gin apart from its peers: really bright, a touch sweet and strongly aromatic: cardamom, angelica, nutmeg, a wide array of baking spices which melds into a more sharp licorice and fennel on the finish. Generally spice forward and slightly contemporary with a juniper base.

Fords Gin (England): While many distilleries are going local, or seeking to create a notion of place, Fords Gin uses history and lore to create a sense of place [and tradition]. Instead, “Distilled in London; Botanicals from Everywhere” graces the bottle. The botanicals come from Spain, Haiti, Morocco, China, Italy, and so on. The flavor is actually rich and thick, it spreads thickly and evenly throughout the palate. Florals on the front. Viscous citrus, bright juniper build in the mid palate. The finish differs radically: complex earthy notes, intimations of angelica and orris root, a building floral punch redolent of rose and lavender, with a lingering citrus finish, fresh zesty peel.

Campari Cask Tales

A special treat will be offered before the Third Course. Campari Bitters has produced three unique bitters, using casks from Wild Turkey Bourbon, Appleton Estates Rum and Espolòn Tequila. A .5 oz. pour of each of the three versions will be available for $23.

Basil Mango Sour - Citadel Gin

Rosemary Tomato Dirty Martini - Gin Mare

Here is the promised Martini recipe from Death & Co. They emphasize that the Martini can exhibit many flavor profiles. Increase the vermouth portion and you have a martini that is more herbaceous. The classic in most bartender guides is:

2 oz. Gin, 3/4 oz. Dry Vermouth. Stir over ice and strain into a chilled stemmed glass. Garnish with a lemon twist.

Ideal Gin Martini from Death & Co.

2 oz. Plymouth Gin (or try Ford’s or Hendricks)

1 oz. Dolin Dry Vermouth (or try Dolin Blanc Vermouth)

1 dash of Orange Bitters

Stir over ice, strain into aa chilled stemmed glass. Express the lemon twist of the drink, then set it on the edge. Rubbing it along the rim can impart a lingering citrus oils can linger and overwhelm the flavor of the cocktail.

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M’tucci’s and Barrett Foundation’s Harvest for Home

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Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Beef Tips, Chestnut Mushrooms, Caramelized Onions, Gorgonzola Cream Sauce $25

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $31sautéed Spinach, Roasted Carrots, Smoked Peach Shrub Reduction $25

Smoked Peach Sous Vide Duck Breast - Fennel & Butternut Squash Purée,

Weekend Cocktail

Autumn in Paris - Captain Morgan Rum, Fresh Lemon Juice, Apple Spice Simple Syrup, Prosecco Float

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $31

Prosciutto & Shrimp Pasta - Prosciutto, Shrimp, Chicken, Chardonnay Cream Sauce, House Made Campanelle Pasta $23

Weekend Cocktail

Blackberry Henny Smash - Hennesy Cognac, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries

M’tucci’s Twenty-Five

Walnut Pasta with Clams - Fresh Clams in the Shell, Toasted Walnuts, Garlic, Butter, White Wine, Marinated Tomatoes, Pecorino, Parmesan, Basil, Parlsey, Amalfi Oil, House Made Spaghettini $31

Pan-Seared Rainbow Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $27

8 oz. Picaña Steak - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Jalapeño Business - Illegal Mezcal, Triple Sec,Verdita, Fresh Lime Juice,

M’tucci’s Bar Roma

Carrot & Goat Cheese Ravioli - Bourbon-Braised Lamb Ragù, Roasted Carrots & Parsnips, Lemon Oil $23

Pan-Seared Ruby Trout - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $23

Weekend Cocktail

Cassis & Desist - Ford’s Gin, Creme de Cassis, Fresh Lemon Juice, Simple Syrup, Peychaud Bitters

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Live Music for September & October

9/8 Lani Nash 

9/11 Cali Shaw

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

9/6 Melissa Rios 

9/12 Michael Rascon 

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

9/6 Robb Janov

9/12 RJ Perez 

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

What the Heck is . . . ?

Some of the words on our menus are Italian, or French. Let’s face it, not all of us are fluent in Italian or French. Today, we would like to define and explain the history behind some of the cooking terms that may be mysterious.

Brodo - is the Italian word for broth. An Italian brodo is primarily made with meat and bones, but vegetables are sometimes added. It is intended to be light and is not usually reduced for concentrated flavors. Tortellini in Brodo is a classic dish from Emilia Romagna, with meat-stuffed pasta floating in a lightly-flavored meat broth. A new menu item at M’tucci’s Moderno is Pan-Seared Atlantic Salmon with a Brodo made from M’tucci’s Bacon and Grilled Corn.

Gastrique - is simply a sweet and sour sauce made with caramelized sugar and deglazed in the pan with vinegar or other acidic liquids, such as citrus juices. The famous French Chef Escoffier first used it in recipes in the early 1900s. The sauce is called agrodolce in Italian.

Gremolata - an Italian green sauce originating in Lombardy. It usually consists of chopped parsley, garlic and lemon zest, although other citrus zests can be used. Herbs such as cilantro, sage or mint can be used instead of parsley for a more distinct flavor. To give the sauce even more flavor, pecorino or toasted piñon nuts or anchovies could be added.

Pecorino - is Italian cheese made from sheep’s milk. Pecora is the Italian word for sheep. In Italy, there are many regional types of pecorino, which differ in flavor. Pecorino romano is the most common and has a stronger flavor than pecorinos from Liguria (fiore sardo) or pecorino toscana. While pecorino romano is made in Tuscany and Lazio (Rome), most of it is produced on the island of Sardinia. Pecorino is sold as fresca, semi-stagionato or stagionato (aged). We use pecorino romano which is stagionato for grating over pasta, pizza or risotto.

Confit - a French word (from confire - to preserve) which describes the technique of slowly cooking in fat or oil. The most typical meats for a confit are duck and chicken. The method was used before refrigeration as a way to preserve meats after cooking, however they need to be salted first before cooking. Many cooks roast the meat after the initial slow-cooking to render a crispy skin.

Speck - popular throughout Northern Italy, speck combines the smoky quality of Germany’s Black Forest Ham and the tenderness of Prosciutto di San Daniele. Unlike prosciutto, speck is smoked. Speck is the traditional ham of the Trentino-Alto Adige region, usually served with a bit of grated horseradish.

Peppedew - Peppedew is the brand name for the sweet Picquanté Pepper grown in South Africa. They are deseeded and pickled and become crunchy, slightly tangy, but not too spicy.

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Ruidoso Musicians Fundraiser

Today and Saturday are the final days of this fundraiser. 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

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Weekend Specials

M’tucci’s Italian

Pork & Ricotta Ravioli - Braised Pork Collar, Sun-Dried Tomatoes, Artichokes, Asparagus, Caramelized Onions, Roasted Corn Cream Sauce, Shaved Parmesan, Micro Greens $25

14 oz. Bison Ribeye - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $49

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Glazed Balsamic Chicken - Kale, Warm Couscous & Farro Salad, Cherry Tomatoes, Italian Olives, Feta, Basil, Garlic Dijon, Grilled Asparagus $25

Weekend Cocktail

Grape Times - Effen Blood Orange Vodka, Fresh Lime Juice, Grape Juice, Ginger Beer

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Bronzino - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $31

Shrimp Diavolo - Shrimp, Celery, Caramelized Onions, Capers, Green Chile Marinara Sauce, House Made Spaghetti $25

Weekend Cocktail

Lavender Haze - Fords Lavender Gin. Aquafaba, Fresh Lemon Juice, Simple Syrup, Plum Bitters

M’tucci’s Twenty-Five

Lamb Chops with Pear Defrutum - 2 Lamb Chops, Creamy Mascarpone Polenta, Grilled Peppedew Peppers, Citrus Dressed Arugula, Pear Defrutum, Pomegranate Reduction $37

Pan-Seared Mexican Fluke - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Sweet Escape - Absolut Vanilla Vodka, Cardamaro, Simple Syrup, Fresh Lime Juice, Creme de Cassis Float

M’tucci’s Bar Roma

Italian Meatloaf - Mix of Chianina Beef, Italian Pork Sausage and Ground Veal wrapped in M’tucci’s Bacon, Sautéed Green Beans, Garlic Whipped Mashed Potatoes, House Made BBQ Sauce $23

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Sleepless on Saturn - Fid Street Gin, Cardamaro, Fresh Lime Juice, Orgeat, Simple Syrup, Angostura Bitters

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Live Music for August, September & October

9/1 Myles Chavez

9/4 Eryn Bent

9/8 TBD 

9/11 Cali Shaw

9/15 Robb Janov

9/18 Johnny Lloyd

9/22 RJ Perez 

9/25 Shane Wallin

9/29 Michael Rascon 

10/2 Gilbert Uribe

10/6 Melissa Rios

10/9 Cali Shaw

10/13 Michael Rascon 

10/16 Shane Wallin 

10/20 RJ Perez 

10/23 Robb Janov

10/27 Eryn Bent 

10/30 Myles Chavez 

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

8/30 Myles Chavez

9/5 Matt Jones 

9/6 Melissa Rios 

9/12 Michael Rascon 

9/13 Robb Janov

9/19 Cali Shaw

9/20 RJ Perez 

9/26 Myles Chavez 

9/27 Johnny Lloyd 

10/3 RJ Perez 

10/4 Gilbert Uribe 

10/10 Shane Wallin 

10/11 Melissa Rios 

10/17 Matt Jones 

10/18 Eryn Bent 

10/24 TBD

10/25 Robb Janov 

10/31 Halloween no Music

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

8/30 Chessa Peak

9/5 Johnny Lloyd 

9/6 Robb Janov

9/12 RJ Perez 

9/13 Matt Jones

9/19 Shane Wallin 

9/20 Michael Rascon 

9/26 Gilbert Uribe 

9/27 Melissa Rios 

10/3 Michael Rascon 

10/4 Robb Janov 

10/10 Cali Shaw

10/11 Matt Jones

10/17 Shane Wallin

10/18 RJ Perez 

10/24 Johnny Lloyd 

10/25 Myles Chavez 

10/31 Halloween No music

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Thanks for reading. See you next Friday. Ciao!

New Dishes at M'tucci's Moderno

The addition of new menu items at all M’tucci’s Restaurants continues with new dishes added at M’tucci’s Moderno.

One of the favorite Italian products we get from our Italian importer is Calabrian Chiles. Southern Italians love spicy foods and their warm climate is perfect for growing chiles (sound familiar?). This bright red, fiery, sweet chile is usually sold slightly brined and packed in olive oil.

The new Calabrian Braised Mussels are made with a balance of tomato & garlic brodo, lightly spiced with Calabrian Chiles. It is a fantastic appetizer served with slices of M’tucci’s sourdough. Mussels with a spicy tomato sauce is a very popular dish in Puglia. Some of the best mussels in Europe come from the Gulf of Taranto at Italy’s boot, between the heel and sole of Italy.

Another new appetizer is Grilled Veggie Polenta and Goat Cheese. Fresh Red Bell Peppers, Smoked Portobello Mushrooms, Grilled Sweet Corn and Grilled Asparagus are served with Creamy Polenta and Sonoma Goat Cheese.

Calabrian Braised Mussels

Grilled Veggies, Polenta & Goat Cheese

We are very fortunate to have a long relationship with Above Sea Level. They fly in fresh fish several times a week and offer a great selection of fresh seafood for land-locked New Mexicans. One of our favorites is the fresh mussels from Totten Inlet in Washington. Consistently fresh, plump and flavorful, they also make an appearance in a new pasta dish, Mussels Florentine. They are tossed with Fresh Shrimp, Spinach, Mushrooms and House Made Spaghettini in a Lemon Butter Sauce.

Another consistently great product from Above Sea Level is the Atlantic Salmon. We Pan-Sear it and serve it with a M’tucci’s Bacon and Fresh Grilled Corn Brodo.

Above Sea Level is wholesale only, but our Italian importer, Sogno Toscano, has a retail website for ordering a great selection of Italian products. Click here to order from them.

Mussels Florentine

Pan Seared Atlantic Salmon

“It's been a lot of fun going through many change at every location and we were really excited for Moderno which had one of our larger changes. Working with Jorge and his team on any project is easy because how dialed in they are,” said company Chef Shawn Cronin.

“I’m super excited for a few new patio friendly items as well. The new mussel appetizer with herbed tomato brodo, the grilled veggie polenta, the new salmon dish with bacon and grilled corn brodo. Having the the mussel Florentine while looking out at the Sandias with a glass of Vermentino was freaking incredible.”

“The mushroom gnocchi maybe my favorite entree which pairs amazingly with the Diora Pinot Noir. It's just mushroom on mushroom on mushroom, tossed with mushrooms and herbs.”

“Jorge really put a lot of work into this one and it shows when you get the new rib dish and it just falls right off the bone.”

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Ruidoso Musicians Fundraiser

For the entire month of August, 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

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Weekend Specials

M’tucci’s Italian

Mushroom/Ricotta Ravioli - Roasted Chicken, Sun-Dried Tomatoes, Jalapeño, Red Onions, Pesto Cream Sauce, Chestnut Mushrooms, Basil, Pecorino $25

8 oz. Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Bronzino - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $36

Sackett Farms Pork Belly - Braised in Cherries, with Lemon Creamy Lemon Thyme Risotto, Kale and Cherry Gremolata $25

Weekend Cocktail

Very Berry Smash - Old Forester 86, St. Germain Elderflower, Fresh Lemon Juice, Simple Syrup, Muddled Blackberries & Strawberries

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $41

Pan-Seared Ocean Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

Sackett Farms Pork Belly - Creamy Risotto with Carrots, Mushrooms and Celery $25

Weekend Cocktail

Under the Burque Sun - Espolon Reposado Tequila, Simple Syrup, Peychauds Bitters, Muddled Green Chiles, Corona Beer Float

M’tucci’s Twenty-Five

Chicken Mushroom Marsala - Grilled Chicken Breasts, Pancetta-Wrapped Asparagus, Garlic Mashed Potatoes, Mushroom Marsala Sauce $23

Pan-Seared White Sea Bass - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

14 oz. NY Strip - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Green with Envy - Diplomatico Planas Rum, Green Chartreuse, Orgeat, Fresh Lime Juice

M’tucci’s Bar Roma

Cannelloni - Spinach, Ricotta, Italian Sausage & Ground Beef Filling with a Cacio e Pepe Sauce $23

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33

Weekend Cocktail

Very Demure - New Amsterdam Peach Vodka, Ginger, Fresh Lemon Juice, Simple Syrup & Prosecco Float

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Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

Italian Travels

Editors Note: The editor is taking a few days off for camping. This guide appeared in La Gazzetta two years ago.

The best time of the year for travel in Italy is coming - September & October. September is a great month for travel and October is even better with cooler weather, wine and olive harvests and festivals throughout the region. After visiting Italy six times, here are my suggestions - and a few of my favorite photos.

Begin your trip by flying into Rome, taking the Leonardo Express train to Rome’s Termini station, then catch the fast train to Florence. Book online with Trenitalia and choose the Freccia option for fast train (about two hours). If you have an hour or so at Termini, there is a large food court on the second level and next door to the station.

Day 1-3: Find an Airbnb or nice hotel in central Florence. Make sure to book your visit to the Uffizi gallery well in advance. Visit the Duomo, which dominates the main piazza, cross the Arno River on the Ponte Vecchio, and escape the crowds by visiting restaurants near Piazza San Spirito. Rent a bike or take a taxi to Piazzale Michelangiolo to watch sunrise over the city. Take an easy bus to the hill town of Fiesole to enjoy the restaurants and views looking over the entire city and the Arno Valley. Do make reservations at Buca Mario, one of the oldest restaurants in the city or try the bistecca alla Fiorentina at Regina Bistecca. The Central Market is the place for olive oils, dried porcini and quick bites for lunch.

Ufizzi Palace

Arno River

Days 4 & 5: Take a taxi or bus to the airport to pick up a rental car. Driving in Italy is fun and easy, so don’t hesitate to get a car to visit hill towns not accessible by train. Book two nights in one of Chianti’s hill towns such as Panzano, Greve in Chianti or Castellini in Chianti. There are an overwhelming number of wineries, restaurants and cooking classes available. Near Castellini in Chianti is Azienda Agricola Casamonti, a farm (that breeds Cinta Sinese free-range pigs) and winery. They offer short tours and a large lunch. Antinori Winery with its modern visitors center, tasting room, gift shop and restaurant is a popular destination. TV celebrity chef Dario Cecchini holds forth nearly every day at his butcher shop/restaurant complex in the hill town of Panzano. There are three different restaurants from which to choose, based on your desired level of meat consumption.

Days 6 & 7: Drive to Siena for two nights. Explore the city with the grand Piazza del Campo, the home to the exciting Palio horse races and the majestic Duomo. The best views are gained by climbing the Torre del Mangia. Study the Google maps well, since there is little parking available in the center of the ancient city. You’ll park your car in lots that are located in the periphery, so book a room somewhat close to a parking lot.

Days 8 & 9: Drive west from Siena, stopping to see the towers of San Gimignano. Try to get there early to beat squadrons of buses and their passengers that descend upon the medieval city. On the main piazza here is a local gelato shop, Gelateria Dondoli, whose proprietor has won the world gelato competition twice - the perfect breakfast!

San Gimignano

Siena

Continue on to the town of Bolgheri in the wine growing region of Coastal Tuscany. The town, surrounded by vineyards, is walkable with several good restaurants and spots to taste the famed Super Tuscans. Visit the hill towns of Bibbona and Castagneto and Marina di Castagneto -Donoratico and San Vincenzo for views of the Tyrrehian Sea. Any of these towns would be good for base for two nights.

Days 10 & 11: Drive east through the countryside to my favorite Tuscan hill town, Montalcino. This town has it all, great restaurants, stunning views of the surrounding vineyards and lots of places to enjoy one of Italy’s finest wines, Brunello di Montalcino. La Fortezza is good for sampling many Brunellos and its less costly cousin, Rosso di Montalcino. Like Siena, you will have to park in one of the parking lots that surround the small town, so be prepared for a little walking to your hotel. Don’t make the same mistake I did and arrive on a Saturday without restaurant reservations. The small town is a popular weekend destination for Italians and travelers. The same goes for all of the restaurants that I have mentioned - make reservations.

Days 12 & 13: Here are two options, depending on your mood. If you have had enough of small towns and wine country and want some big city life, then return the car to Florence and return to Rome on the train. Two nights in a hotel/Airbnb near the Campo di Fiore or Piazza Navona could be the perfect end to your Tuscan travels. Or you could choose to continue east to the hill town of Cortona, made famous as the setting for the book and move, “Under the Tuscan Sun” by Frances Mayes. It has the same charms as Montalcino, with views that take in Umbria and Lake Trasimeno.

Last Day: Instead of sleeping in a disappointing hotel near Termini in Rome the night before your flight, consider staying in the town right by the airport. However, don’t stay at a drab chain hotel at the airport, instead go to the port city of Fiumicino, which has two terrific (according to the writer, Frances Mayes) hotels,. The Seccy and Hotel QC Terme Roma are both within walking distance of good restaurants and they both are only 10 minutes from the airport.

Buon Viaggio!

September and October Festivals in Tuscany

Expo Chianti Classico of Greve, which gathers producers from all over the Chianti Classico territory, a chance to sample Chiantis in Chianti. It takes place on the second weekend of September, in the splendid square of Greve in Chianti with tastings, art exhibitions, and concerts. Which means it begins today, so unless you are already there, you’ll have to plan for next year.

Also for next year is the Fiera del Cacio Pienza, the fair that celebrates Tuscan pecorino and is held the first Sunday in September.

Castelnuovo Berardenga celebrates grapes with the Festa dell'uva in Vagliagli.

At the end of October, the 6 municipalities of Chianti adhere to the "Camminata Tra gli Olivi", in collaboration with the Associazione Città dell'Olio: a day dedicated to the discovery of the "green gold" at the time of the olive harvest and pressing.

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Ruidoso Musicians Fundraiser

For the entire month of August, 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

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Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - Cotto Ham, Red Onions, Chestnut Mushrooms, Kale, Roasted Butternut Squash Cream Sauce, Cherry Pecan Gremolata $25

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Bluenose Bass - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Sackett Farms Pork Shoulder - Braised in NM Red Chile, Calabacita, Roasted Corn, Caramelized Onions, Feta Cheese, Parsley $25

Weekend Cocktail

Blues Got A Clue - Orange Gin, Blue Curacao, Fresh Lemon Juice, Cream, Guava Syrup, Simple Syrup

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared California Halibut - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

New Menu Item - Shrimp Florentine Pasta - Shrimp, Mussels, Shallots, Mushrooms, Spinach, House Made Spaghetti $23

Weekend Cocktail

The Cold Blood - Templeton Rye, Sweet Vermouth, Cynar Amaro

M’tucci’s Twenty-Five

White Wine Bianco Linguine - Shrimp, Clams, White Wine Bianco Sauce, Garlic, Parsley, House Made Linguine $33

Pan-Seared Corvina - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $38

24 oz. T-Bone - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

Sicilian Spritz - Empress Gin, Limoncello, St. Germaine, Fresh Lemon Juice, Prosecco Float

M’tucci’s Bar Roma

Torta Salata di Pollo - Shredded Chicken Thigh, Carrots, Onions, Celery, Potatoes baked in Puff Pastry $21

Pan-Seared Corvina - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $38

Weekend Cocktail

Pretty in Pink - Espolon Blanco Tequila, Saint Germaine, Fresb Lemon, Simple Syrup

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Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

New Menu Items at M'tucci's Bar Roma

The chefs have been listening to your comments about Weekend Specials during the past several months. We hear you, and now some of your favorites have been added to the menu. There are eleven new menu items including: a Shrimp appetizer, a new salad, two new pizzas, new pastas, entrees and a risotto. Click here to see the full menu.

We also have several new red wines by the glass, including a delicious Mourvedre from New Mexico’s Sheehan Winery. In addition, we have added two new Italian whites that are seriously food friendly, the Tormaresca Chardonnay from Puglia and the Barone Fini Pinot Grigio from Trentino - Alto Adige.

"We’re excited to unveil our new menu at Bar Roma, it's designed to be enjoyed with those who matter most. Featuring a harmonious blend of traditional flavors and innovative touches, each dish is crafted to spark joy and conversation around the table. Whether you’re sharing a classic pasta or exploring new flavor combinations, our menu invites you to create memorable moments with friends and family. Join us and make every meal a celebration of togetherness and taste,” said Executive Chef / Operating Partner Damien Lucero

“I’m excited that we have a new menu at Bar Roma. So many great things on there and a lot of new options that have insane flavor but don't feel super heavy on your stomach.  The wagyu beef carpaccio, the grilled bronzino, the strawberry pecan salad, and the wagyu flank steak have all been huge staff favorites. The spinach & artichoke pizza has been a huge hit. Honestly, it's been really fun watching the chefs over there do their R & D and create some awesome additions to the menu,” said Company Chef/Partner Shawn Cronin.

Shrimp Fritti

Wagyu Beef Carpaccio

Blackberry & Pecan Salad

Creamed Spinach/Artichoke Pizza

Risotto di Giardino

Grilled Bronzino

Mare Aglio e Olio Pasta

Artichokes Ravioli

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Ruidoso Musicians Fundraiser

For the entire month of August, 100% of sales of all Santa Fe Beers at all M’tucci’s locations will be donated to a non-profit set up for musicians who lost their homes, instruments and clothing in the Ruidoso fires and floods. So, buy the bar a round and drink up!

Here is what’s on tap:

M'tucci's Italian: 7K IPA, Social Hour and Oktoberfest

M'tucci's Moderno: Oktoberfest, Slightly Social & Nut Brown

M'tucci's Twenty-Five: Nut Brown & Social Hour

M'tucci's Bar Roma: 7K IPA, Santa Fhazy IPA and Nut Brown

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ALS Ice Bucket Challenge at M’tucci’s Bar Roma

(on the patio!)

Saturday, August 10 from 2:00 - 5:00

Click the button below to see how you can participate & donate

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Weekend Specials

M’tucci’s Italian

Porcini & Goat Cheese Ravioli - M’tucci’s Bacon, Fresh Peas, Red Onions, Tarragon Cream Sauce, Micro Greens $25

8 oz. Picaña - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Herb Braised Flank Steak - Black Truffle Gnocchi, Chestnut Mushrooms, Caramelized Onions, Kale $27

Weekend Cocktail

Pirates of Oaxaca - Dos Hombres Mezcal, Malibu Rum, Fresh Lime Juice, Simple Syrup, Jalapeño Pineapple Juice

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Beef Tips Raviolini - Beef tips in Cayenne Seasoning, Grape Tomatoes, Rosa Ssauce, Gorgonzola Cheese, Green Onions over Five Cheese Raviolini $23

Weekend Cocktail

Berry Smash - Stranahan Whiskey, Muddled Blackberries & Mint, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

M’tucci’s Bacon-Wrapped Roasted Quail (2) - Garlic Sautéed rugula, Creamy Mascarpone Polenta, Roasted Olives, Pecorino Brodo, Orange Zest $23

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

8 oz. Picaña - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $33

Weekend Cocktail

Bittersweet Paradise - Wild Turkeu 101, Crème de Banane, Fresh Lemon Juice, Pineapple Juice, Cinnamon Simple Syrup, Tikki bitters

M’tucci’s Bar Roma

Calabrian Braised Duck & Linguine - Calabrian Braised Duck Thigh, Butter Braided Leeks, Mirepoix Cacio e Pepe $23

Pan-Seared Rockfish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

Gin Blossom - Sigil “As Above So Below” Gin, St. Germaine Elderflower, Fresh Lime Juice, Simple Syrup, Muddled Mint, Splash of Apple Juice

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Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday          

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

M'tucci's & Santa Fe Brewing Fundraiser

“At M’tucci’s, we believe so strongly in community.  We also believe live music & the arts brings communities together.  We couldn’t imagine a better way to help the recovery of Ruidoso than supporting the artists that make that possible.  100% of our Santa Fe Brewing beer sales for the month of August will go to those musicians who lost their homes in the fires.  Please join us in supporting such an incredible group of artists who help make Ruidoso such a special place in New Mexico,” said M’tucci’s President & Co-Founder John Haas.

Evan Wrons from Santa Fe Brewing added, “"At Santa Fe Brewing Company, supporting our fellow New Mexicans is a core value. We are honored to collaborate with M’tucci’s in providing aid to those impacted by the recent disasters in Ruidoso. While we understand that we cannot undo the damage, we believe that with the continued support of our community, we can collectively make a meaningful difference.”

7K IPA

Social Hour

Nut Brown

Santa Fhazy Hazy IPA

I remember back in the early 1990s, when the craft brewing movement was gaining steam, seeing bottles of Santa Fe Pale Ale on the shelves. The distinctive bottle with the small, triangular label contained pretty tasty beer. It was hard to find in Colorado, but it was worth the effort. So, I have been a fan of Santa Fe beers for more than 30 years!

From the Santa Fe Brewing website: “Way back before there was such a thing as “craft beer” there was craft beer. In New Mexico of all places. It was then, in 1988, that a cowboy named Mike Levis who had a passion for home brewing and a desire for something better, brewed the first batch of Santa Fe Pale Ale (still brewed today). A few macro-loving people with poor taste thought it was crap. But enough people liked it that he and his partners upgraded and purchased some old brewing equipment from the Boulder Brewing Company. They continued experimenting, and were soon making a porter and Santa Fe Nut Brown Ale (also still brewed today).”

Today, Santa Fe produces almost 40,000 barrels a year. They continue to grow and are launching new, high-quality and highly drinkable beers all the time like 7K IPA, currently the number one selling craft beer in New Mexico, and Social Hour, one of the fastest growing brands in our state.

Why is there a M’tucci’s connection to Ruidoso? About a year ago, John Haas heard two very talented musicians performing in Ruidoso.

“To me, one of the most exciting things about being a business owner is making discoveries during your travels and introducing those discoveries to your business and community. I walked by Noisy Water Winery and heard Delaney & Valorie playing on the back patio, so I stopped in for a glass of wine and ended up staying for the last 60-90 minutes of their set.”

“I thought she had an amazing sound and a fantastic vibe for our restaurants, and I wanted to share it. We spoke for a few minutes and she said she would be interested in playing in the ABQ area again.”

Delaney and Valorie performed during our 10th Anniversary month in 2023 and again last month for our anniversary dinner at Old Town Farm.

When we spoke with Delaney on the phone she said that the fires and the floods have had a devastating effect on the town in general, and on their lives in particular.

“I was born and raised in Ruidoso, so I have a strong connection to this town,” she said.

She and Valorie were out of town when the fire evacuation orders went out, so there was no time for anyone to go to their house. They lost everything, musical equipment included.

“It’s been so rough (to endure), but the help and support has been so inspiring and amazing,” she said. “I have had two guitars donated anonymously, one from someone in Santa Fe and another one from someone in Durango.”

They continue to perform at the few places not affected by the fires and floods in Ruidoso, in addition to gigs in Roswell, Cloudcroft and Durango.

They will definitely make an appearance at M’tucci’s in the fall. Watch this space for dates.

Some of the Santa Fe beers you will find at M’tucci’s in August

7K IPA: A dry, West Coast-ish style IPA with notes of grapefruit, citrus and tropical flavors. 7.0%ABV and 70 IBU. At M’tucci’s Italian and M’tucci’s Bar Roma.

Social Hour: A strong, wit-inspired ale with tropical fruit. 7.0%ABV and 15 IBU. At M’tucci’s Italian and M’tucci’s Twenty-Five

Slightly Social: A lighter, hazy wheat beer with orange. 5.6%ABV and 15 IBU. At M’tucci’s Moderno.

Nut Brown: A mild, easy-drinking English-style brown does have a slightly sweet, nutty flavor from the malts. 5.2%ABV and 35 IBU. On tap at M’tucci’s Twenty-Five, M’tucci’s Moderno and M’tucci’s Bar Roma.

Santa Fhazy IPA: An easy-drinking Hazy IPA with hints of citrus and berry. 6.2%ABV and 40 IBU. At M’tucci’s Bar Roma

Oktoberfest: A Marzen-style beer that delivers the crisp maltiness of Munich malts with the delicious notes of Bavarian hops — giving it a clean finish and a perfect flavor for the end of summer. 6.0%ABV and 38 IBU. At M’tucci’s Moderno.

Join us for one or two today!

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Weekend Specials

M’tucci’s Italian

Lobster & Beef Ravioli - Beef Tips, Shallots, Sun-Dried Tomatoes, Caramelized Onions, Thyme Cream Sauce, Goat Cheese Crème $29

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $31

Red Wine/Porcini Braised Sackett Farms Pork Collar - Local NM Porcini, Roasted Leeks, Spinach, Creamy Risotto, Porcini Braising Sauce $29

Weekend Cocktail

Campo Columbia - Mi Campo Tequila, M’tucci’s Blackberry Shrub, Espresso, Cinnamon Simple Syrup

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Asian Sea Bass - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $33

Pan-Seared Salmon - Garlic Whipped Potatoes, Grilled Asparagus, M’tucci’s Bacon and Grilled Corn Brodo $26

Weekend Cocktail

Dulce in Italy - Crown Royal Vanilla, Brown Sugar, Fresh Lemon Juice, Egg White

M’tucci’s Twenty-Five

Italian Herbed Chicken and Tortellini - Italian Herb Marinated Chicken, Sun-Dried Tomatoes, Spinach, Alfredo Sauce, Pecorino, Lemon $21

Pan-Seared Swordfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Don’t Think Twice - Tito’s Vodka, Liquid Alchemist Passionfruit, Fresh Lime Juice, Simple Syrup, Muddled Basil Leaves

M’tucci’s Bar Roma

Artichokes Ravioli - Braised Chicken, Red Wine Macerated Golden Raisins, Caramelized Onions, Fresh Herbs, Sherry Cream Sauce, House Made Artichoke Ravioli $21

Pan-Seared Bronzino - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $36

Weekend Cocktail

Quake on the Bayou - Hennessy Cognac, Amaretto, Absinthe Spritz, Lemon Bitters

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Live Music for August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday         

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday       

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday        

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

New Menu at M'tucci's Twenty-Five

Every weekend, all M’tucci’s restaurants offer special dishes not normally on the menu. The weekend specials give our chefs the opportunity to be creative. When a special proves to be popular with our guests, it can become a permanent menu item. Such is the case with some new additions to the menu at M’tucci’s Twenty-Five.

“I am super excited that we are changing up menus at all locations. We started with Twenty-Five. We added a lot of clean, bright flavors that are a great addition to the menu over there. We had a lot of fun creating new dishes and challenged ourselves to have fun finding different ways to use zucchini,” said company chef Shawn Cronin.

“The new grilled zucchini salad is a super fresh start to a meal. The new pork tenderloin (obviously from Tom Sackett) has an insanely good red chile and calabacitas. The grilled zucchini rigatoni is my favorite as we use herbed yogurt as the base so you feel great after eating a bowl of pasta.”

“If you are looking for more comfort food, the Grilled pork Chop Piccata has been a hit with the staff. Chef John created an awesome glaze for the salmon using one of our shrubs and pomegranates. Chef Ryan has a super traditional tzatziki recipe that we use on the grilled zucchini salad and also on the Harris Ranch Hanger Steak. The hanger is smoky, meaty and then that sauce hits it and its a great f******* day,” he said.

Herb Grilled Zucchini

Coffee-Rubbed Red Chile Pork Tenderloin

Grilled Zucchini Rigatoni

Watch this space and social media for new menu items at our other locations in the coming weeks.

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11th Anniversary Party

What a night filled with incredible food and wine pairings, terrific music and conversation. One guest, who has attended most of our pairing dinners, said it was the best ever. Here are a few photos from the evening at Old Town Farm. The next pairing dinner will be September 19 at M’tucci’s Bar Roma and will feature Gin cocktails. Details to come.

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Steel Bender Brewyard’s Annual Sweet Bites & Beer Benefiting Lavender in the Village

M’tucci’s Executive Pastry Chef Brianna Dennis has created a dessert for this event.

SB’s Short Monday Irish Red will be Paired with Chef Brianna’s Opera Cake: Pecan Sponge Cake, Coffee Syrup, Dulce de Leche Ganache, Coffee Buttercream, covered in Chocolate Glaze

Stop by the taproom Tuesday or Wednesday, July 30 or 31 (or both, we won't judge) for four Steel Bender beers paired with four locally made treats. In addition to Brianna’s dessert, you can sample:

Blue Bullet Stout (nitro) + Espresso/Peanut Butter Cheesecake - Wiilieray Cheesecake - Topped with a Chocolate Ganache Drizzle over Oatmeal Cookies

Lloyds 3 O'Clock Kölsch + Lemon Lavender Biscochito - Celina's Biscochitos

Raspberry DYNAMITE + Raspberry Chocolate Bar - 70% Dark Chocolate w/Organic Dried Raspberries by Eldora Chocolate.

4-Part Pairing is $21. $11 of each will go to Lavender in the Village's education and agricultural programs. As "the village's brewery" Steel Bender often supports LITV's mission to "preserve culture, promote agri-tourism, and foster community."  https://lavender.riograndefarm.org/

Pairing from 2023

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Weekend Specials

M’tucci’s Italian

Lobster Ravioli - Local Chanterelle Mushrooms, Peas, Shrimp, Grape Tomatoes, Lemon Thyme Cream Sauce Tucumcari Feta, Parsley Oil $29

8 oz. Picaña - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Braised Blackberry Shrub Sackett Farms Pork Belly - Cabbage, Oyster Mushrooms, Couccous, Blackberry Shrub Yogurt $27

Weekend Cocktail

Jack’s Southern Fizz - Jack Daniels, Maraschino Liqueur, Fresh Lemon Juice, Cherry Syrup, Cola Syrup, Chocolate Bitters, Splash of Soda Water

M’tucci’s Moderno

14 oz. NY Strip - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $37

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $31

Crispy Chicken & Risotto - Risotto with carrots, mushrooms and creamy sauce $23

Weekend Cocktail

S’More of a Good Time - 1910 Old Forester, Giffard, Brown Sugar Simple Syrup, Chocolate Bitters, Torched Marshmallow, Chocolate Shavings

M’tucci’s Twenty-Five

Garlic & Basil Pesto Shrimp Linguine - Shrimmp, Roman Artichokes, Marinated Tomatoes, House Made Linguine, Feta Crumbles $21 $21

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone Steak - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $42

Weekend Cocktail

São Paulo Sour - Caravedo Cachaca, Aperol, Limoncello, Honey, Fresh Lemon Juice, Egg White, Muddled Mint

M’tucci’s Bar Roma

Grilled Bronzino - Herb Marinated Bronzino, Rosemary Polenta, Grilled Asparagus, Roasted Red Pepper Purée with Tahini, Almond & Pomegranate Molasses $37

Pan-Seared Rock Fish - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $27

Weekend Cocktail

Butterfly Kisses - Espolon Tequila, Limoncello, Fresh Lemon Juice, Simple Syrup, Muddled Blackberrys

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Live Music for July & August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday        

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday      

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday       

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

Aperol & the Spritz

Aperol, arguably Italy’s most loved beverage, was created by two brothers, Silvio and Luigi Barbieri in 1919. After seven years of experimenting with ingredients, they introduced their new apertivo at the International Trade Fair in Padova, a city in the Veneto in Northern Italy.

The low-alcohol (11%), slightly bitter beverage caught on in Venice, where it became a ritual during aperitivo hour, paired with the popular cicchetti at the island city’s popular bacarí (small bars).

Aperol’s distinctive bright orange color, fresh orange flavor and very light bitterness are the perfect vehicle for the spritz, which was reportedly introduced by Austrians who occupied Venice in the late 19th century. The building of a classic Italian spritz is open to interpretation with recipes as varied as the bar you happen to visit, but it always features a bitter spirit.

However, Aperol’s recipe for the Aperol Spritz is as simple as 3-2-1. Add ice to a glass, add three parts prosecco, two parts Aperol and one part sparkling water. Stir lightly and garnish with an orange slice.

While most liquor companies keep their recipes a closely guarded secret (like Campari), Aperol is known to be made with bitter and sweet oranges, gentian and rhubarb, among other secret ingredients.

If you are looking for other drinks made with Aperol, try a Paper Plane, made with equal parts of Bourbon, Aperol, Amaro Nonino Quintessentia and fresh lemon juice. The High Five was created by a Death & Co. bartender in 2010 and is a riff on the Hemingway daquiri. It is made with gin, Aperol, fresh grapefruit juice, fresh lime juice and simple syrup.

You can order a single Aperol Spritz at all M’tucci’s or get a pitcher of them for the table. M’tucci’s Aperol Spritz is only $7 during the late night Happy Hour, which begins at 8:00, M-F. It’s not exactly apertivo hour, but a spritz of any kind is refreshing at any time.

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Act Now! Only a Few Spaces Left!

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Weekend Specials

M’tucci’s Italian

Beef & Goat Cheese Ravioli - Beef Tips. Sun-Dried Tomatoes, Red Onions, Local Tarragon Cream Sauce, Tucumcari Feta, Parsley Oil $27

8 oz. Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $33

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Braised Sackett Farms Pulled Pork Shoulder - Smoked Peach Shrub Glaze, Creamy Polenta, Peach & Spinach Slaw $25

Weekend Cocktail

Blowing Raspberries - M’tucci’s El Tesoro Reposado, Montenegro Amaro, Raspberry Simple Syrup, Fresh Lime Juice, Egg White

M’tucci’s Moderno

24 oz. Porterhouse - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Braised M’tucci’s Sausage & Polenta - Caramelized Onions, Roasted Red Peppers, Mascarpone Creamy Polenta, Red Wine Marinara $23

Weekend Cocktail

The Pricess Yum Yum - Empress Elderflower gin, Fresh Lemon Juice, Simple Syrup, Prosecco float, Yuzu Sorbetto ball

M’tucci’s Twenty-Five

House made Linguiça Sausage & Risotto - Creamy Risotto with Broccolini, Smoked Onion & Tomato Mostarda, Jalapeño Pickled Garlic Scapes $21

Pan-Seared Ono - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

8 oz. Picaña Steak - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $33

Weekend Cocktail

Watermelon Firework - Piggyback Bourbon, Watermelon Juice, Fresh Lemon Juice, Jalapeño Simple Syrup

M’tucci’s Bar Roma

Roasted Calabrian Chile Risotto - Cacio e Pepe Risotto, Lightly Pickled Green Beans, Oven Roasted Tomatoes, Local Micro Greens $21

Pan-Seared Grouper - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $35

Weekend Cocktail

Nightmare on peach Street - Peach-Infused Weller’s Bourbon, Peach Puree, Fresh Lemon Juice, Simple Syrup

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Live Music for July & August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday       

7/19 Javier Ortega

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday      

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday       

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

M'tucci's 11th Anniversary

An Anniversary week of specials at every restaurant and special live music performances will culminate with a 7-Course Dinner at Old Town Farm on Saturday, July 20.

“This event will not be just a pairing dinner – this will be a full immersive M’tucci’s Restaurants experience,” said John Haas, M’tucci’s Restaurants President. “The setting will be spectacular, complete with an amazing New Mexico sunset, local musicians performing, dancing, a unique photo booth and parting gifts for all attendees.”

One of the highlights will be two New Mexico musicians – Delaney Davis, who lost her home in the Ruidoso fires, will perform during the meal; and Robb Janov will be playing during the appetizer/mingling portion of the event. The event begins outside on the grounds of the Farm and will move inside to the atmospheric barn for the dinner.

Old Town Farm

The owners, Lanny Tonning and Linda Thorne, consider Old Town Farm to be the “green heart of the city”. Located just west of Old Town and just east of the Rio Grande, OTF is situated on 12 acres in one of the most historic settings in New Mexico. Although Albuquerque was settled in 1706, Pueblo Indians lived and farmed here long before the Spanish arrived as evidenced by the many pot shards found while digging post holes. The Duranes Lateral, which forms the western boundary of OTF, is reputedly the oldest registered ditch in North America. To this day, the “Madre de Duranes” provides water to irrigate their pastures.

“Since 1977, Old Town Farm has operated as a horse facility and produce farm. But in those 44 years, the city has truly grown up around us. The Bio Parks, the museums and the bike paths now surround us, all within walking distance. Our dream for OTF is to keep its farming character while adjusting to its urban location.”

The setting, combined with M’tucci’s creative food and stellar wines from Italy and California will make for a memorable evening. Don’t miss the M’tucci’s event of the year.

Anniversary Week Events - 7/15 through 7/20

Mili Monday

Half-price Chicken Milanese ($9.50)

Half-price Eggplant Parmesan ($8.50)

Tiramisu Tuesday

Half-price Tiramisu ($4.50)

Wine Wednesday

Half-price bottles of M’tucci’s House Wine ($18)

Half-price bottle of Giuseppe’s 2019 Tribute ($39)

Live Music (see list below)

Teddy Thursday

Half-price Teddy Roe’s Policy IPA ($3)

Progressive Pairing Dinner at Teddy Roe’s & M’tucci’s Bar Roma

Live Music (see list below)

Friday

Live Music (see list below)

Saturday

Anniversary Pairing Dinner, 6:00 @ Old Town Farm

Live Music

Wednesday

Nathan Fox @ M’tucci’s Moderno

Justin Nuñez @ M’tucci’s Twenty-Five

Ceekay Jones @ M’tucci’s Bar Roma

Thursday

Gilbert Uribe @ M’tucci’s Moderno

Ceekay Jones @ M’tucci’s Twenty-Five

Chessa Peake @ M’tucci’s Bar Roma

Friday

Ceekay Jones @ M’tucci’s Moderno

Robb Janov @ M’tucci’s Twenty-Five

Javier Ortega @ M’tucci’s Bar Roma

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Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - M’tucci’s Bacon, Red Onions, Asparagus, Gorgonzola Thyme Cream Sauce, Micro Greens $25

24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Grouper - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Red Wine Braised New Zealand Lamb Shoulder - Garlic Mashed Potatoes, Sautéed Green Beans, Amaro Glaze, Mint $27

Weekend Cocktail

White Peach - Absolut Peach Vodka, Orgeat Syrup, Fresh Lemon Juice, Simple Syrup, Cream

M’tucci’s Moderno

14 oz. Bison Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared California Halibut - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $31

Frutti di Mare - Fresh Shrimp, Clams, Baby Scallops, Mussels, Seafood Marinara, House Made Spaghettini $25

Weekend Cocktail

Orange You Obsessed - Campari, Sweet Vermouth, Prosecco, Walnut & Plum Bitters

M’tucci’s Twenty-Five

Sausage Pappardelle - M’tucci’s Sausage, Smoked Cauliflower, Roasted Corn & Pepper Mix, Creamy Beef Brodo, Pecorino, Sage, House Made Pappardelle $19

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Hibiscus Margarita - M’tucci’s El Tesoro Reposado Tequila, Meletti Amaro, Fresh Lime Juice, Hibiscus Simple Syrup

M’tucci’s Bar Roma

10 oz. Wagyu Flank Steak - Garlic Whipped Potatoes, Braised Spinach, Truffle Cream Sauce $41

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

You Think I’m Funny? - Prichard’s Rum, Illegal Mezcal, Orgeat Syrup, Fresh Lime Juice, Simple Syrup

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Live Music for July & August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday     

7/14 Michael Rascon 

7/17 Ceekay Jones 

7/18 Chessa Peak 

7/19 TBD

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday      

7/12 Javier Ortega

7/17 Nathan Fox

7/18 Gilbert Uribe

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday      

7/12 Nathan Fox 

7/17 Justin Nuñez 

7/18 Ceekay Jones 

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

Anniversary Wine Dinner

The menu for the 11th Anniversary Wine Dinner has been announced and posted on our website and social media pages. Our chefs and managers have put together another delicious and creative pairing featuring wines from California and Italy.

The evening will be more than just another pairing dinner, with the setting of Old Town Farm, local musicians performing, a photo booth and dancing.

Except for two of our Private Label wines, all of the wine we are serving will be new to our restaurants. Why did we choose the ones that made the list?

“I’m always partial to Giuseppe’s Tribute for sentimental reasons and red wine because of my palate…but the Bernardus Chardonnay was super cool, fun, and delicious. On top of that, the winery has a great story and I liked it not being from a highly recognized appellation,” said company President John Haas.

The menu is posted below, but let me introduce the seven wines to you.

M’tucci’s Sparkling Wine begins the evening with small bites. Our bubbly is made in partnership with award-winning New Mexico winery, Gruet. A glass of this is a dry, crisp and refreshing start to the evening.

2022 La Scolca Gavi is a Piedmontese white wine from the hill town of Gavi, not far from my friend’s house in Avolasca. The vineyards are blessed with the sea breezes from the Ligurian Coast to the south and have produced Gavi wine since 1919. Cortese grapes in the territory from Gavi to Novi Ligure, produce a wine that is mineral and intense, long and elegant; and, within the borders of the small municipality of Gavi. If there was in Italy a vineyards classification as in France, Rovereto di Gavi would undoubtedly be the “Grand Cru of Cortese”.

Grape harvest in the Piedmont near gavi

A Charcuterie plate of House Cured Lamb Pastrami, Jamon Serrano and aged Gouda is paired with a bold, Sicilian red made with Nero d’Avola and Syrah. The 2021 Cusumano Benuara, located in the northwest region of the island, consistently scores in the 90s from some of top wine publications in the U.S. and Italy.

The next course follows with 2021 Sesti Monteleccio, an IGT Sangiovese from the Montalcino region in Tuscany. In Sesti’s lineup of world-class Brunellos and Rossos, the IGT Toscana plays an important role: it introduces Sangiovese to uninitiated palates by capturing the grape’s youthful charm, bright acidity, and punchy fruit qualities. The 2021 bottling is earthy, inviting, and zingy, and ready to drink and pair in abundance with Italian classics, especially game and sausage.

Giuseppe’s 2019 Tribute, was inspired by our late founder, Jeff Spiegel. This 100% Cabernet Sauvignon from Rutherford in Napa Valley, California. Giuseppe’s Tribute has a perfumed bouquet of wild dark berries, and toasty oak spice, while the flavor is full of classic Cabernet character. The Cab has flavors of blackberry, cassis, and black forest cake, with subtle hints of violet, toast and mocha, which add complexity. The focused tannins are broad, exhibiting the signature cocoa powder texture and expansive character upon which Rutherford is known.  It is a very full-bodied wine and will be a perfect pairing for Sea Salt Crusted Beef Tenderloin.

For Dessert, Chef Brianna has created a Honey Cake with the interesting combiination of Goat Cheese, White Pepper Budino (an Italian pudding) and Almond Brittle. We are pairing it with Bernardus Chardonnay from Monterey County, California. The grapes come from two distinct areas Arroyo Seco and Santa Lucia Highlands, which create a Chardonnay with “extraordinary character and finesse”. “The Bernardus 2020 Monterey Chardonnay exhibits aromas of mango, apple and vanilla. The pallet has focused flavors of melon, tropical fruits and peach with hints of citrus . The finish is supported by a crisp acidity, this wine is a great example of a refreshing and modern California Chardonnay .”

Topping off your meal is an intriguing Bon Bon with Luxardo Amaro Abano. If you follow this newsletter or spend any time at M’tucci’s, you probably know that we have a fondness for Italian amari. Luxardo’s Abano is named after the Roman spa town in the Veneto, famous for it’s hot springs and mud baths. It was created in 1952 using wild, local herbs and botanicals. It has herbaceous notes of orange peel, mint, black pepper and has a balanced bitterness .

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Weekend Specials

M’tucci’s Italian

Pesto/Ricotta Filled Ravioli - Roasted Chicken, Sun-Dried Tomatoes, Fresh Peas, Caramelized Onions, Pesto Cream Sauce Pecorino, Crispy Prosciutto $25

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33

Porcini Braised Beef Short Ribs - Black Truffle Mashed Potatoes, Sautéed Kale and Lions Mane Msuhrooms $25

Weekend Cocktail

All American 76 - Sipsmith Orange Gin, Orange Juice, Simple Syrup, Muddled Mint, M’tucci’s Sparkling Wine float

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

Pan-Seared Rockfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Beef Tips Pasta - Beef Tips, Cayenne Seasoning, Mushrooms, Red Onion, Chipotle Sauce, Campanelle Pasta, Gorgonzola Cheese $21

Weekend Cocktail

M’tucci’s Twenty-Five

Pork Chop Piccata - Two Bone-in Sackett Farms Pork Chops, Garlic Mashed Potatoes, Charred Broccolini, Capers, Green Onions, Lemon Butter Sauce

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $42

Weekend Cocktail

Piña Refresher - Absolut Peach Vodka, Aperol, Pineapple Juice, Peach Alchemist, Sprite Float

M’tucci’s Bar Roma

Pork Cordon Bleu - Sackett Farms Pork Tenderloin, Brie, Mushrooms, Caramelized Onions, Japanese Panko, Mashed Potatoes, Grilled Asparagus $23

Pan-Seared Bronzino - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $36

Weekend Cocktail

Thyme of My Life - Sigil-Infused Gin, Thyme Simple Syrup, Fresh Lemon Juice, Soda & Prosecco Float

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Live Music for July & August

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

7/3 Nathan Fox

7/7 Gilbert Uribe 

7/10 Shane Wallin 

7/14 Michael Rascon 

7/17 Ceekay Jones 

7/18 Chessa Peak 

7/19 TBD

7/21 RJ Perez 

7/24 Justin Nuñez 

7/28 Robb Janov

7/31 Cali Shaw 

8/4 Justin Nuñez 

8/7 RJ Perez 

8/11 Nathan Fox 

8/14 Robb Janov 

8/18 Johnny Lloyd 

8/21 Shane Wallin 

8/25 RJ Perez 

8/28 Eryn Bent 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday      

7/5 Robb Janov

7/11 Michael Rascon

7/12 Javier Ortega

7/17 Nathan Fox

7/18 Gilbert Uribe

7/19 Ceekay Jones

7/25 Myles Chavez

7/26 Maiya Dominguez 

8/1 RJ Perez 

8/2 Gilbert Uribe 

8/8 Shane Wallin 

8/9 Cali Shaw

8/15 Justin Nuñez 

8/16 Melissa Rios 

8/22 Nathan Fox

8/23 RJ Perez 

8/29 Robb Janov 

8/30 Myles Chavez  

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday     

7/5 RJ Perez 

7/11 Maiya Dominguez 

7/12 Nathan Fox 

7/17 Justin Nuñez 

7/18 Ceekay Jones 

7/19 Robb Janov

7/25 Shane Wallin 

7/26 Chris Dracup 

8/1 Gilbert Uribe 

8/2Melissa Rios 

8/8 Robb Janov 

8/9 Javier Ortega 

8/15 Maiya Dominguez 

8/16 Eryn Bent

8/22 Shane Wallin 

8/23 Myles Chavez 

8/29 Justin Nuñez 

8/30 Chessa Peak 

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Thanks for reading. See you next Friday. Ciao!

Pizza in America

New York Times reporter Brett Anderson, after eating dozens of pizzas in 18 states, claims that America has become the capital of great pizza. It’s true, like craft-brewed beer a few decades ago, pizza has undergone a transformation.

He writes that we have come to expect: “Mozzarella that melts into pools. Crust that invites comparisons to fresh bakery bread. These are qualities found in the Neapolitan-style pies served at the wood-fire-oven pizzerias that are now fixtures of urban America.”

Sausage & mushroom pizza from m’tucci’s twenty-five

“In recent years, they’ve become fixtures outside cities, too, drawing diners to the types of small communities — from southern Illinois and coastal New England to rural Wisconsin and Oregon — whose restaurant cultures are often dominated by national chains. All those fussed-over pies, with their blistered crusts, basil sprigs and hot honey drizzles, taught Americans they could ask more from a dish routinely eaten from a cardboard box — and consumed by about one in eight people on any given day, according to U.S. Department of Agriculture research.”

Regardless of the increase of artisan pizzas in the U.S. pizza is synonymous with Italian cuisine. However, it was the arrival of tomatoes from the New World that gave Italy the most popular topping for the flat breads that had been prepared in Naples. Historians believe the first pizza was created in 1734 at a small corner shop near the port, where the food was popular with sailors going to sea. The first pizza was the marinara (Italian for sailor) and was topped with crushed tomatoes, olive oil, oregano and garlic. Antica Pizzeria Port’Alba is considered to be the first pizzeria and is still operating at the original port location.

In Naples, pizza was considered food for the poor and was not embraced by royalty until 1889, when Raffaele Esposito from Pizzeria Brandi served Queen Margherita and King Umberto I his famous creation; tomato and mozzarella pizza topped with fresh basil. Bearing the colors of the newly-created Italian flag (red, white and green), the dish became a hit and is still one of the most commonly ordered pizzas in Italy.

While the types, shapes and ingredients of pizzas around the world vary wildly (squid in Japan, green beans in Brazil), the Associazione Verace Pizza Napoletana is the Naples-based, international governing body that sets forth the rules for Pizza Napoletana. They stipulate the ingredients and the size, and that it must be cooked in a wood-fired oven at temperatures between 806-896 degrees F and be finished in 90 seconds or less. There are even guidelines for the thickness of the center and the edges of the crust.

However precise, these rules result in the nearly perfect food with all of the taste groups covered. You have salt from the dough, sweetness from tomatoes, sour from the mozzarella di bufala and some bitterness from the lightly charred crust (the char should look spotty).

Eleven years ago, when M’tucci’s Italian opened, M’tucci’s Italian Market soon followed with Chefs Shawn Cronin and Cory Gray in charge of breads, pizzas, making mozzarella and curing meat. They had worked together at Farina Pizzeria and had a few ideas about creating the best pizza. According to them, the most important ingredient isn’t what’s on top - it’s the crust. It’s the most difficult ingredient to get right, and it’s the most critical to the flavor, the mouth feel and the integrity of the pizza.

Also, they wanted to create food that was more natural, that was easier to digest, and that would have a distinctive flavor. So, they tossed out the dry yeast and created their own starter for leavening. They also lowered the temperature and extended the time for proofing the period that the dough rises). That sourdough starter, special flour, water and salt is what makes M’tucci’s pizzas unlike any other pizza in the area.

Pizzetta at M'tucci's Italian

Wood Fired at M'tucci's Italian

Margherita Pizzetta

Cutting a Sausage & Mushroom

While pizza is normally a simple food, making one is full of potential pitfalls: the dough can be too wet, or it can have too much flour, or it can be kneaded too much. It takes experience and technique to create a sublime pizza. All of our pizza chefs (pizzaiolo) agree on the most challenging part of making a pizza - the stretching of the dough. Some use a technique to stretch flat on the pizza peel and a few like to give it a light toss in the air (frowned upon by AVPN) to achieve an even stretch.

From the $6 pizzettas on the Bar Menu at M’tucci’s Italian (shown above) to the Spicy Calabrese pizza at M’tucci’s Bar Roma, all are made with the best ingredients we can find and a crust that will make you think of Italy.

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All M’tucci’s Restaurants are closed on July 4th. Have a safe holiday!

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Weekend Specials

M’tucci’s Italian

Beef/Goat Cheese/Pecorino Ravioli - Beef Tips, Oyster Mushrooms, Caramelized Onioins, Taleggio Beef Brodo Creamy Sauce, Pecorino, Parsley $27

24 oz. T-Bone - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $42

Pan-Seared Halibut Cheeks - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $35

Orange Duck Confit (Leg & Thigh) - Parsnip Puree, Vegetable Medley of Cauliflower/Roasted Corn/Jalapeño, Orange Glaze, Micro Greens $25

Weekend Cocktail

Monkey Business - Howler Banana Whiskey, Kahlua, Banana Cinnamon Agua Fresca

M’tucci’s Moderno

6 oz. Black Angus Filet - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $33

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Shrimp Pasta - Pink Shrimp, Mushrooms, Garlic, Spinach, Lemon Butter Sauce $23

Weekend Cocktail

Strawberry Rhubarb Gin Sour - Ford’s Gin, Acuafaba, Fresh Lemon Juice, Simple Syrup, Muddled Strawberry, Rhubarb Bitters

M’tucci’s Twenty-Five

Veal Parmesan - Breaded Veal, Burrata, Marinara, Spaghettini with Olive Oil, Basil, Roasted Cherry Tomatoes & Fresh Mozzarella $23

Pan-Seared Bluenose Bass - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $35

6 oz. Filet - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $36

Weekend Cocktail

Hot Girl Summer - Barrel Aged Novo Fogo Cachaça, Triple Sec, Jalapeño Simple Syrup

M’tucci’s Bar Roma

Pumpkin & Ricotta Ravioli - Butternut Squash Cream Sauce, Ginger, White Wine, Fresh Sage, Shaved Parmesan &Local Micro Greens $25

Pan-Seared Mahi Mahi - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $29

Weekend Cocktail

Not Your Trinnydaddy - Top Hat Infusion, Orgeat, Fresh Lemon Juice, Egg White

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Live Music for June

M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday    

6/30 RJ Perez 

M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday      

6/28 RJ Perez 

M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday     

6/28 Myles Chavez 

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Thanks for reading. See you next Friday. Ciao!