M'tucci's Italian Desserts

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With our tempting array of appetizers and generous entrée portions, there isn’t always room for dessert. Which would be a shame, because you could be missing one of the highlights of dining at M’tucci’s. Our dessert and pastry team, led by Executive Pastry Chef, Brianna Dennis, creates Italian classics like Semifreddo, Affogato, Gelato and Tiramisu.

“My love of baking came from being in culinary school and seeing a piece of chocolate or danish completely change a person’s day, emotions and attitude. Being able to help cheer up someone’s day with a simple pastry made me fall in love with the patience and science of baking,”said Brianna.

In the next week, each M’tucci’s will offer the same dessert menu, with a few new items and most of your favorites. All are made in the affectionately-named Pastry Palace, which occupies a small corner of the building at M’tucci’s Twenty-Five.

“We were beyond fortunate to get Bri on our team a few years back. Anyone in this industry knows she’s one of the top Pastry chefs in the state. Her teaching background allows her to juggle a million tasks and still be able to show someone on her team how to correctly create confections,” said Company Chef Shawn Cronin.

”Bri and Maricella have created a team that has excelled beyond anything we thought was possible. From making more than 400 tiramisu weekly, to 300 pies annually for Thanksgiving, to the intricate desserts for our pairing dinners, they do it all and do it well,” he said.

M’tucci’s President John Haas and executive pastry chef brianna dennis at the 9th anniversary dinner.

“Before we opened M’tucci’s Twenty-Five, we made the decision we wanted to have an elite pastry program.  Brianna was already family to us through many of the connections and time we had shared.  There really was no other choice, if you want to be the best, you’ve got to surround yourself with the best!  She is the type of person you are thankful to see when you walk into work everyday.  She makes everything and everyone around her better…..as long as she’s not feeling cantankerous that day (he chuckles),'“ said M’tucci’s President John Haas.  

When you are thinking of Italian desserts, it’s hard not to place Tiramisu (literally pick-me-up in Italian) at the top of the list. The stories behind the creation of this Italian classic are many, but it’s likely that it was created in the city of Treviso in the 1960s. In 2013 Veneto governor Luca Zaia applied for EU certification for the dessert based on the ingredients used when it was invented in 1970 in the Alle Beccherie restaurant in Treviso, near Venice. Traditional tiramisù is made from egg yolks and sugar whipped with mascarpone cheese layered over coffee-soaked , ladyfinger biscuits (Savoiardi) topped with a dusting of cocoa powder.

Tiramisu 2.0

“When we first starting talking about Tiramisu, Bri and I both thought it was an obvious classic, but that any dessert should have a crunch. She came up with placing spiked espresso-soaked ladyfingers in a cloud of mascarpone and putting that on a chocolate graham cracker. She knew that coffee was a huge part of any tiramisu so she created espresso meringues to go on top. We tried it and knew she had created a winner, which is by far our most popular dessert,” said Shawn.

Look for the new dessert menu to arrive in the next week at all M’tucci’s. It will include a few dessert cocktails, as well as some terrific Amaro suggestions. Remember, save room for dessert!

On tap at M’tucci’s and in pint cans at teddy roe’s bar

Read about Teddy Roe’s POLICY Wheat in today’s ABQ Journal!

April 13 Sheehan Wine Pairing Dinner @ M’tucci’s Moderno

Click Below to Reserve Your Table

Weekend Specials

M’tucci’s Italian

Ravioli - Beef Ricotta Filling - Roasted Butternut Squash, Red Onions, Artichoke, Cajun Cream Sauce, Pecorino, Basil $27

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

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

Braise - 14 oz. Marsala Wine Braised Short Rib - Parsnip Puree, Haricot Vert, Chives $31

Weekend Cocktail -

Tastes Like Summer - Aviation Passion Brewed Gin, M’tucci’s Pineapple Rosemary Shrub, Fresh Lemon Juice, Simple Syrup


M’tucci’s Moderno

6 oz Black Angus Filet - Salt Water Potatoes, Grilled Asparagus, Salsa Verde $36

Pan-Seared Yellowtail - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $24

Half Herb Roasted Chicken - Grilled Asparagus, Cranberry Gastrique $23

Weekend Cocktail

Pisco Grapefruit Sour - Caravedo Pisco, Aquafaba, Grapefruit Juice, Fresh Lemon Juice, Simple Syrup, Angostura Bitters

M’tucci’s Twenty-Five

24 oz Hand Cut T-Bone - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $42

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $31

Lobster & Shrimp Risotto - Sous Vide Lobster Tail, Patagonia Pink Shrimp, Lobster Cream Sauce $34

Weekend Cocktail

Matcha Matcha Man - Vanilla Vodka, Matcha Tea, Half & Half, Simple Syrup

M’tucci’s Bar Roma

12 oz. Cold Smoked Veal Porterhouse - Rosemary Polenta, Seared Cauliflower, Red Onion, Fresh Herbs, Pancetta, White Wine Demi Glaze $37

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $31

Weekend Cocktail

Pomegranate Whiskey Smash - Stranahan’s Whiskey, Pomegranate Juice, Muddled Orange, Simple Syrup, Angostura Bitters

Live Music for March & April

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

3/26 Lani Nash

3/29 Gilbert Uribe 

4/2 Lani Nash

4/5 Shane Wallin 

4/9 Marisa Lynch

4/12 Nathan Fox

4/16 Shane Wallin 

4/19 RJ Perez 

4/23 Nathan Fox

4/26 Shane Wallin

4/30 Jacob Chavez

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30 

3/24 Matt Jones

3/30 Shane Wallin 

3/31 Alex Long

4/6 Justin Nuñez 

4/7 Nathan Fox

4/13 Shane Wallin 

4/14 RJ Perez 

4/20 Jacob Chavez

4/21 Lani Nash 

4/27 Justin Nuñez 

4/28 Melissa Rios 

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30 

3/24 Oscar Butler 

3/30 Cali Shaw

3/31 Matt Jones

4/6 RJ Perez 

4/7 Jacob Chavez

4/13 Javier Ortega 

4/14 Lani Nash

4/20 Oscar Butler 

4/21 Justin Nuñez 

4/27 Nathan Fox

4/28 Eryn Bent

Thanks for reading. See you next Friday. Ciao!

Dessert First!

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It’s no secret that when it comes to creativity in M’tucci’s kitchen, we have a pretty deep bench (hey, the World Series starts today and it’s probably my first baseball metaphor in three years of writing these newsletters). If you have had one of our Weekend Specials or attended one of our Five Course Pairing Dinners, you know what I’m talking about.

I’m always amused when I read an online review or comment when the person says, “the portions aren’t that big” or “it’s pricey for what you get”, because when my wife and I eat at any location, we rarely finish our entrees and happily watch as our M’tucci’s server efficiently boxes the remainder of our meal.

Which leads me to my point, which is that I rarely have room for dessert and that is a shame, because the desserts at M’tucci’s are among the best.

Executive Pastry Chef Brianna Dennis and her crew create every dessert, gelato and sorbetto that is on your plate at all of our locations. A recent blog post by a popular travel site waxed eloquently about her efforts and we would like to share the writer’s comments.

“An Italian restaurant isn’t complete without tiramisu, but have you ever seen one like this? Marsala and 151 Rum danced all day with ladyfingers and mascarpone mousse, then had an after-dinner aperitif with Lavazza espresso - this amazing tiramisu was the result.

“This epic dessert is a fan favorite - Lemon Chantilly Cake. Beautiful lemon creme on a play date with a light lemon cake topped with big, bursting, blackberries, almond brittle dust, and blackberry sauce. Simple, yet delicious.”

“We love how Chef Brianna takes something simple like a brownie and transforms it into a mouthwatering masterpiece. The Bougie Brownie is a dark chocolate stacked wonderland of house-made marshmallow, dulce de leche, Chantilly creme, sprinkled with bite-sized bits of their house-made Toblerone chocolate, and accented with cherries soaked in Limoncello.”

You will have several opportunities to taste the excellent desserts produced by M’tucci’s “Pastry Palace” (as we affectionately refer to it). Every Wednesday a new dessert is created for the 3-Course Prix Fixe dinner at M’tucci’s Italian and is paired with an appropriate wine.

Five-Course Pairing Dinners are held about every two weeks at three of our locations and Chef Brianna creates a special dessert to go with the wine, beer or spirit that is the theme of the dinner. This coming week, Thursday November 3, the pairing dinner with Marble Brewery will match a Citrus Flower Entremet with Marble’s Citra ESB. The full menu is listed below, along with a link to reserve a spot for this dinner. Better hurry, because there aren’t many seats left at the table.

With November just around the corner, our popular Thanksgiving Pies will be available for order. Last year we offered a choice of three creative takes on holiday favorites: Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream, Apple with Toasted Oat Streusel and Bourbon Pecan Pie with Vanilla Chantilly Cream. Watch La Gazzetta and Facebook for this year’s pies and details about ordering.

Reserve Your Seat for The Pairing Dinner with Marble Brewery

M’tucci’s Twenty-Five, Thursday November 3rd @ 6:30

Weekly Whiskey Flight at M’tucci’s Italian

Every week, a Whiskey flight featuring three different spirits, will be available. There will also be three unique Old Fashioned cocktails from which to choose. The whiskey flights will change each Thursday. This week we are featuring three from Duke: a Rye, a Straight Bourbon and a Founder’s Reserve.

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta filling, Mushrooms, Chicken, Caramelized Onions, Sun-Dried Tomatoes, Pesto Cream Sauce, Crispy Prosciutto, Shaved Parmesan $27

12 oz Veal Chop: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Meagre - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $34

Braise - Sackett Farms Pork Shank braised in Red Wine, served over Collard Greens with Bacon, Onions, Garlic $31

Weekend Cocktail

Pearfect Martini - Captain Morgan Spiced Rum, Spiced Pear Liqueur, Honey Simple, Fresh Lemon Juice, Honey Drizzle


M’tucci’s Moderno

24 oz. T-Bone - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Rockfish - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $24

8 oz. Sackett Farms Pork Tenderloin, Crispy Salt Water Potatoes, Sautéed Broccolini, Pomegranate Reduction $23

Weekend Cocktail

Will You Mari Me? - One Vodka, M’tucci’s Blueberry Shrub, Fresh Lime Juice, Simple Syrup, Muddled Blueberries & Mint, topped with M’tucci’s Sparkling Wine

Bobbin’ for Apples - Copper Kings Apple Brandy, Ginger Liquid Alchemist, Apple Cider, FreshLemon Juice


M’tucci’s Twenty-Five

14 oz. Ribeye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $39

Pan-Seared Artic Char - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $33

6 oz. Sackett Farms Pork Belly Risotto - Crispy Pork Belly, Creamy Risotto, Sugar Snap Peas, Roasted Fennel, Sun-Dried Tomatoes, Blackberry Lemon Beurre Blanc Sauce $24

Weekend Cocktail

Poison Apple - 818 Tequila, Liquid Alchemist, Bitters


M’tucci’s Bar Roma

Pan-Seared Artic Char - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $33

Prosciutto Avvolto Gamberetti - Prosciutto Wrapped Jumbo Tiger Shrimp, Cacio e Pepe Risotto, Sautéed Broccolini, Red Onion & Asparagus, Garnished with Cacio di Roma, Balsamic Reduction & Fresh Herbs $33

Weekend Cocktail

Witch’s Brew - Absolut Vodka, Raspberry Torani, M’tucci’s Blueberry Raspberry Shrub, Fresh Lime Juice

The Pumpkin King - Crown Royal, Pumpkin Syrup, Heavy Cream

Live Music for October & November

M’tucci’s Bar Roma - Wed 6:30-8:30. Sunday noon-2pm

10/30 Shane Wallin

11/2 Lani Nash

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

M’tucci’s Twenty-Five - Thursday 6:30-8:30 * Friday 7:30-9:30

10/28 Amy Faithe

11/3 Amy Faithe

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

M’tucci’s Moderno - Thursday 6:30-830 *Friday 7:30-9:30

10/28 Rj Perez

11/3 Cali Shaw

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

M'tucci's Gelato

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You are going to love our new gelato! While we have always had gelato on our menus, the bar is being raised with the delivery of a new gelato machine and the partnership with a local dairy, Rasband, to supply all of the milk.

Gelato existed before ice cream, but it has less sugar and less cream than what we know as ice cream. Eggs are primarily used in gelato made in Northern Italy, but rarely used in Southern Italy or Sicily. Gelato relies on precise technique and the best ingredients such as: fresh fruit in season, and quality nuts and chocolate for the intense flavor and richness. Another factor in the richness of gelato is the lack of air, or emulsification, that is used in whipping the ingredients together.

Fresh Lemons and Strawberries for our Lemon Mascarpone and Strawberry Gelato.

Fresh Lemons and Strawberries for our Lemon Mascarpone and Strawberry Gelato.

Gelato was refined in Italy, but its roots are most likely in the Arab countries of North Africa and the Middle East, where flavored ices were created from snow and fresh fruit. The early concoctions were probably closer to a slushie than sorbetto or gelato. It eventually made its way to Sicily during some of the conflicts with the Moors. Even before the fall of the Roman Empire, Romans and Sicilians starting harvesting snow from Mt. Etna and Mt. Vesuvius to make what the Italians called sorbetto.

After learning to create a mixture in a container surrounded by ice, the result was something more refined than a “slushy”. The Arabs called their product “sherbet” which means “sweet snow” in Arabic.

In the early sixteenth century the De Medici court held a dessert competition, which was won by a man named Ruggheri. His sorbetto was praised by all and he accompanied Catherine de Medici to France (when she traveled there to marry the future King of France) where his sorbetto wowed the French cooks and became very popular in France. In the late 17th century a Sicilian fishermen who grew tired of the hard life at sea, discovered a machine that his grandfather acquired and started experimenting with recipes, eventually substituting sugar for honey and added milk. He also learned to mix salt with the ice to make the mixing vessel colder.

Armed with his recipes and new techniques, Francesco Procopio di Coltelli moved to Paris and opened Cafe Procope, which became the first successful Gelateria.

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Eventually, gelato came to the U.S. with an Italian immigrant in 1770 when Genoan Giovanni Bosio open the first gelateria in New York. Cone molds were soon invented, followed by the hand cranked machine. The electric machine made it feasible to make gelato at home and for small producers to sell it on the street, at this time the recipes and techniques evolved. Gelato became ice cream - not always an improvement, since lesser ingredients and powdered flavorings were often used (they still are today - look at the ingredients of a container of inexpensive ice cream and you might be shocked to find many ingredients that are chemicals and sound more like components for paint thinner than food!). Let’s just say that gelato is a healthier, more natural form of ice cream.

In addition to our local milk from Rasband Dairy, we will only use the freshest fruit in season, the best chocolate, and we’ll make our own caramel for our Salted Caramel Gelato. Pastry Chef Brianna at M’tucci’s Twenty-Five is in charge of the recipes and will keep the selections interesting. Our goal is to offer four different flavors at each of our locations. In the not-too-distant future, we will sell 8 oz containers of M’tucci’s Gelato at each restaurant.

Keep watching this space for news about flavors and the availability of take home gelato. For now, we have Strawberry, Lemon Mascarpone, Salted Caramel and Stracciatella Gelato.

Weekend Specials

M’tucci’s Italian

Three Cheese and Red Chile Ravioli, Roasted Red Peppers, Caramelized Onion, Butternut Squash, Arugula, Brown Butter Sauce

Hand Cut 16oz T-Bone, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

Pan-Seared Bronzino - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce

Sunday Only: Full Rack of Baby Back Ribs, Salt Water Potatoes, Sautéed Spinach and House BBQ Sauce for $27

M’tucci’s Moderno

Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $27

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce $21

Crispy Chicken Risotto - Mushrooms, Celery, Carrots, Crispy Chicken, Alfredo Sauce $19

Sunday Only: House Made Lasagna with Herbed Ricotta, Five Pork Bolognese and Roasted Tomato Marinara. $16 (it’s large)

M’tucci’s Twenty-Five

Smoked Herb Roasted Pork Loin - Garlic Mash Potatoes, Grilled Asparagus, Spicy Buerre Blanc

Pan-Seared Yellowtail - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce

Dessert Special: Chocolate Brownie, House Marshmallow, Chocolate Ganache, Topped with Chocolate Hazelnut Candy and Dolce De Leche Whip.

Kirk Matthews Live at M’tucci’s Twenty-Five Friday 7:30 - 9:30

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A Few from Italy

Thanks for reading. See you next Friday. Ciao!