M'tucci's in Rome, Last Day

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Our last day of food and wine research for M’tucci’s Bar Roma included discussions with a few prominent bartenders and a pasta making class with one of Rome’s top chefs.

St. Peter’s Basilica, Vatican City

The pasta class with Veronica at The Pasta Factory covered the choice of flour, the technique for kneading the dough and the steps to using a pasta machine. The class made three different shapes: ravioli, pappardelle and tonarelli. Simple sauces accompanied the pastas for lunch. Photos and a video of the experience follow.

The last meal was an eight-course tasting menu at Retrobottega, where they pride themselves on sourcing wild foods and herbs. The meal was slightly unusual, creative and cutting-edge, with several memorable dishes among the eight courses. Notably the Sea Snails and the Bone Marrow.

The night ended appropriately at Jerry Thomas Project Speakeasy. While the team returned to New Mexico the next day, I stayed and visited Antinori Winery in Tuscany, Montalcino (the home of Brunello) and Sicily. Look for photos and travel tips in the coming weeks in this space.

M’tucci’s Thanksgiving Pies

Ordering is now through November 19. Pickup on November 23 or 24.

Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17

Apple with Toasted Oat Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time (online ordering is not available). Add a pint of Salted Caramel Gelato for $7.

Now available to be consumed in all M’tucci’s locations.

Weekend Specials

M’tucci’s Italian

Ravioli: Pesto Ricotta, Sauteed Pink Shrimp, House Pancetta, Roasted Red Bell Pepper, Asparagus, Carmelized Onion, Fresh Basil Cream Sauce $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $33

Pan-Seared Barramundi: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $29

Braise: Sackett Farm Bone-in Pork Adobo, Creamy Risotto, Carrots, Red Onion, Corn, Spring Pease $25

Weekend Cocktail

Industry Handshake: Fernet Branca, Green Chartreuse, Fresh Lime, Cane Sugar


M’tucci’s Moderno

24 oz T-Bone: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $21

Pork Shank: Grilled Polenta, Sauteed Spinach, Mirepoix Braised Sauce $28

Weekend Cocktail

The Yohoho: Pyrat Rum, Chai Simple Syrup, Grapefruit Bitters, Bruleed Orange Slice




M’tucci’s Twenty-Five

Veal Porterhouse: Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Swordfish: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $27

Braised Pork Ragu: Carrots, Fresh Herbs, House Pappardelle, Prosciutto Crudo, Shaved Parmesan, Fresh Parsley $21

Weekend Cocktail

Le Marche Smash: Melletti Amaro Based Cocktail with Fresh Orange, Muddled Tarrragon, Dash Overproof Rye Whiskey

Live Music for November at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30


11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

M’tucci’s on Monday - New Mexico Living

Partner Austin Leard was the guest on New Mexico Living on Monday. He talked about the new wines now offered at all M’tucci’s locations. You can watch the segment by clicking here.

Thanks for reading. See you next Friday. Ciao!