World of Amaro
/Lover’s of Italian cuisine believe an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. Before M’tucci’s, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hated and still do).
Brad Thomas Parsons, the author of the wonderful book “Amaro”, writes: “There’s so much weight, history and complexity packed into the word amaro. One thing that people can agree on is that amaro (plural: amari) is Italian for bitter. However, when it comes to production, appreciation, and consumption of amaro, we’re guided more by tradition than strict categorization and classification. Generally speaking, amaro refers to the collective class of Italian-made aromatic, herbal, bittersweet liqueurs traditionally served as a digestif after a meal.” BTW, if you have any interest in amari or cocktails, the book should be in your library.
After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari. Now I love them and you should, too!
Amanda Romero, the General Manager at M’tucci’s Bar Roma, says they are much more than just an aid to digestion.
“I love that each Amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.
Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf.
A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari are barrel-aged for complexity. The recipes are all closely guarded secrets.
The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern amari might use more citrus peels.
Humans are born with an aversion to bitter flavors and many of us (Americans) have more interest in the flavors: sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.
To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list.
Not sure which amaro to order as a digestif or which amaro cocktail you should order? Ask our bartenders, since they all have their favorites, but they will also pick the amaro that will fit your taste preferences.
Just don’t ask for Malört, because we don’t carry it. Why, you ask? Read Parson’s tasting notes of it: “Urinelike hue. Intensely bitter. Astringent and aggressive. Rocket fuel kick.” He also writes: “The fact that one is rarely charged for a shot of Malört is not without significance.
First-timers should start with Nonino Quintessentia or Meletti. All M’tucci’s carry both!
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Weekend Specials
M’tucci’s Italian
Ravioli - Mushroom & Ricotta Filling - Beef Tips, Wild Mushrooms, Caramelized Onions, Porcini Taleggio Cream Sauce, Pecorino, Parsley $25
24 oz. Porterhouse - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43
Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $33
Glazed Balsamic Chicken - Kale Farro Orzo Warm Salad, Grilled Asparagus, Cherry Tomatoes, Italian Olive Oil, Feta, Basil, Garlic Dijon, Parsley $25
Weekend Cocktail
Mint Julep - Woodford Reserve Bourbon Whiskey, Angostura Bitters, Simple Syrup, Mint Leaves
M’tucci’s Moderno
14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39
Pan-Seared California Sea Bass - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $33
Sackett Farms Pork Tenderloin - Salt Water Potatoes, Roasted Artichokes, Dijon Lemon Butter Sauce $25
Weekend Cocktail
Smoke on the Water - Del Maguey Vida Mezcal, Blackberry Shrub, Blackberry Simple Syrup, Club Soda, Lemon Juice
M’tucci’s Twenty-Five
Garlic Smoked Sausage & Polenta - Garlic Smoked Sausage, Garlic Sautéed Green Beans, Creamy Polenta, Spicy Marinara, Pecorino, Basil $19
Pan-Seared Swordfish - 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
Down & Derby - Buffalo Trace Bourbon, Ramazzotti Amaro, Muddled Mint, Raspberry Syrup, Lemon Juice
M’tucci’s Bar Roma
Spaghettini Pimenton Osso Maile - Bone-In Sackett Farms Pork Loin, House Pimenton Spaghettini, Roasted Red Bell Peppers, Sautéed Asparagus, Caramelized Onions $23
Pan-Seared Icelandic Cod - Garlic Whipped Mashed Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $33
Weekend Cocktail
Amarorita - M’tucci’s El Tesoro Reposado, Triple Sec, As Above So Below Aradia Aperitivo Liqueur, Pineapple Juice, Lime Juice
Live Music for May
M’tucci’s Bar Roma - 6:30pm Wednesday & Noon Sunday
5/5 Eryn Bent
5/8 Ceekay Jones
5/12 Johnny Lloyd
5/15 Shane Wallin
5/19 RJ Perez
5/22 Chris Dracup
5/26 Lani Nash
5/29 Myles Chavez
M’tucci’s Moderno - 6:30 Thursday & 7:30 Friday
5/3 Melissa Rios
5/9 Ceekay Jones
5/10 Eryn Bent
5/16 Javier Ortega
5/17 Chris Dracup
5/23 RJ Perez
5/24 Jaimie Harrison
5/30 Shane Wallin
5/31 Matt Jones
M’tucci’s Twenty-Five - 6:30 Thursday & 7:30 Friday
5/3 Cali Shaw
5/9 RJ Perez
5/10 Ceekay Jones
5/16 Matt Jones
5/17 Shane Wallin
5/23 Maiya Dominguez
5/24 Gilbert Uribe
5/30 Jhonny Lloyd
5/31 Marty York
Thanks for reading. See you next Friday. Ciao!
