Italian Travels

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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.

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!

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.

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

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

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 

Thanks for reading. See you next Friday. Ciao!

Puglia - Finally

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The trip to Puglia with family that was cancelled by the pandemic is now fully booked. Pretty excited to travel in one of the few regions of Italy where I have not visited. After two days of eating tapas in Madrid and a night in Rome, we’ll spend the rest of the trip in Puglia and Basilicata.

Much of what Americans consider to be “Italian” food are dishes from Southern Italy. Pizza was invented in Naples, Campania is the country’s breadbasket and pasta likely is from here, in addition to all of the other Southern charms: eggplant parmesan, burrata and insalata caprese.

The South is the poorest region in the country and it was ruled by several cultures who left their mark on the cuisine of Puglia and Basilicata. The Greeks and the Arabs probably had the most impact, as did the system of latifundium (basically a feudal system of large farms owned by absentee landlords and worked by slaves or indentured servants).

While Puglia has six provinces, a Chef once said that the region is divided by those who cook with garlic (Bari & Foggia) and those who prefer onions (Salento).

In Puglia the Greeks left distinctive architecture (trulli) and the pillars of Italian food: oil, wine and grains. The Arabs brought eggplants, bitter oranges and refined cane sugar.

In addition to producing most of Italy’s grain for pasta and bread, Puglia produces more olive oil and wine than any other part of the country.

The wines of Puglia are dominated by Primitivo (related to Zinfandel), with the Salento Peninsula surrounded by the Ionian and Adriatic Seas being one of the most notable areas. The warm weather, ocean breezes, and mix of the clay and limestone soil produces rich, intense reds. In addition to Primitivos, we’ll search out Negroamaro and Nero di Troia. All of these grapes are making vibrant rosé.

From Bari we’ll head north to Vieste and the Gargano Peninsula, which some call the undiscovered Amalfi Coast. After a few days exploring the forests and coast, we’ll head south to Matera in Basilicata. After several decades of neglect, Matera has become a tourist mecca for food, ancient cave dwellings and frescoes. Bring on the huge sourdough loaves called Pane di Matera. Will they be as good as M’tucci’s sourdough?

Returning to Puglia near Alberobello and Locorotondo, we’ll stay in one of area’s unique trulli houses, 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.

I’m looking forward to meals starting with soppressata or capocollo, followed by orecchiette with bitter greens and pork, then fresh seafood from the Adriatic and the Gulf of Taranto, or lamb from small mountain farms.

The ring-shaped cracker that is usually flavored with olive oil and rosemary, taralli, are found everywhere (and on the Charcuterie Boards at M’tucci’s Moderno). Orecchiette is the favorite pasta in the area, sauced in different ways, but quite often with bitter greens called rapini or turnip tops here, but known as rapa in Puglia.

The sea on either side of the Salento Peninsula (the heel of the boot) is rich with shellfish, notably mussels. In many places they are packed with seasoned bread crumbs and deep fried. We might go to Otranto to find the version stuffed with a mixture of tuna, eggs, bread crumbs and pecorino and simmered in a tomato broth. We will definitely visit the west side of the peninsula for cozze all tarantina at the port/harbor town of Taranto, known for their mussels. So tasty, they are usually simmered in a simple broth of olive oil, garlic, tomatoes, chile flakes and white wine. Enjoy different preparations of mussels at M’tucci’s Italian and M’tucci’s Moderno.

M’tucci’s Anniversary Dinner @ Old Town Farm

July 20th

Dine under the stars to celebrate our 11th anniversary.

Menu and details coming soon!

M’tucci’s in the News

In a recent interview with Albuqeruque Business First, new APS Superintendent, Gabriella Durán Blakey, gave us a shoutout:

M’tucci’s Bar Roma & Teddy Roe’s Speakeasy listed as one of the leading spots in Nob Hill by United Airlines Hemispheres.

Weekend Specials

M’tucci’s Italian

Mushroom/Ricotta Ravioli - Blue Oyster Mushrooms, Crispy Morel Mushrooms, Pickled Chestnut Mushrooms, Caramelized Onions, Capers, Sun-Dried Tomatoes, Porcini Lemon Cream Sauce, Arugula $27

14 oz. Ribeye - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Prosciutto and Prune Braised Pork Collar - Creamy Garlic Scape Pesto, Marinated Tomatoes, Arugula, Red Onions, Fusillini Pasta $27

Weekend Cocktail

Between Two Ferns - Roku Gin, Fernet Branca, Orgeat Syrup, Fresh Lemon Juice, Pineapple Juice, Honey Simple Syrup, Angostura Bitters


M’tucci’s Moderno

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

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

Beef Tips with Five Cheese Raviolini - Beef Tips, Grape Tomatoes, Cayenne Seasoning, Rosa Sauce, Rosa Sauce, Gorgonzola, Green Onions $25

Weekend Cocktail

Coco-Rita - Correlejos Reposado Tequila, St. Germaine, Fresh Lime Juice, Simple Syrup, Coconut Milk

M’tucci’s Twenty-Five

Mint Marinated Lamb Chops - Cucumber Dill Sauce, Grilled Zucchini, Roasted Red Bell Peppers & Shallots, Fried Capers, Roasted Garlic, Fennels Prawns & Mint Vinaigrette $38

Pan-Seared Swordfish - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $29

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

Weekend Cocktail

Sage Advice- Illegal Joven Mezcal, Liquid Alchemist Blood Orange, Fresh Lime Juice, Sage Agave Syrup, Angostura Amaro, Fried Sage Leaf

M’tucci’s Bar Roma

10 oz. Gorgonzola-Crusted Wagyu Flank Steak - Roasted Broccolini & Red Bell Peppers, Red Wine Brodo Pecorino Risotto $37

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

Weekend Cocktail

Strawberry Delight - Tito’s Vodka, Lazzaroni Limoncello, Fresh Lemon Juice, Simple Syrup, Muddled Strawberries & Fresh Basil, Sparkling Wine Float

Live Music for June

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

6/23 Myles Chavez

6/26 Shane Wallin

6/30 RJ Perez 

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

6/21 Jacob Chavez 

6/27 Gilbert Uribe 

6/28 RJ Perez 

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

6/21 Robb Janov

6/27 Shane Wallin 

6/28 Myles Chavez 

Thanks for reading. See you next Friday. Ciao!

Time for Prosecco!

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While I think any day is a good day for a sparkling beverage like prosecco, the holidays are definitely the perfect time to open a bottle of bubbly on a regular basis. Italians don’t need a special occasion to enjoy prosecco, their famous sparkling wine, and neither should we. It’s consumed regularly at bars, cafes, and restaurants, especially in the Veneto, where prosecco is produced.

After the end of our stay in Venice last September, we ventured into the edge of the Dolomite mountains for lunch, since none of us had seen the mighty Dolomites. The area around Agordino felt more like Germany or Austria, with Tyrolean architecture everywhere.

We spent two days at an agriturismo outside of Valdobbiadene, one of the top regions for DOCG prosecco. Due Carpini has a few rooms in two houses and is surrounded by vineyards growing glera grapes, the primary grape for prosecco.

Prosecco is produced in a large area of the Veneto and Friuli in northeastern Italy, but only a few small areas have received the Italian government’s DOCG designation, which represent the highest quality and standards for any Italian wine.

This is from the website of a winemaker in Asolo:

Consumers in Italy and the United States are still often confused by the differences between Prosecco DOCG and Prosecco DOC.

It was back in 2009 when the Prosecco DOCG was officially recognized by the Italian government’s agricultural ministry and the National Committee for Italian Wines (which regulates the DOCG and DOC systems).

With the creation of the new designation (DOCG means designation of controlled and guaranteed origin while DOC stands simply for designation of controlled origin, without the guarantee), the production area for top Prosecco was limited to the provinces of Valdobbiadene (the most famous), Conegliano (the historic center for Prosecco production, which stretches back to the 1700s), and Asolo (the least known of the top townships for Prosecco production, where Bele Casel grows its wines).

To add the “guaranteed” to the labeling, the grapes used to make the wine must be grown in one of those townships.

The DOC, on the other hand, was expanded to included a wider swath of the Veneto region and it also included Friuli-Venezia Giulia (known simply as Friuli), where Prosecco and vinified has been grown for some time now.

The bottom line is the following: Prosecco grown in Asolo, Valdobbiadene, and Conegliano is hillside Prosecco while the Prosecco grown in the greater Veneto and Friuli is valley-floor Prosecco. The hillside Prosecco has to be hand-farmed because the slopes of the hills in those township are famously steep. Valley-floor Prosecco is generally machine farmed.

There are more than 20 growers around Valdobbiadene, but since we weren’t going to bring prosecco home, we didn’t visit them and do any tastings. Instead, we spent our days walking and driving around the vineyards, drinking prosecco by the pool and enjoying a wonderful trattoria in town. Our dinner, with prosecco of course, was so good at Ombra Longa. While there, a server walked by with a large platter of seafood. When we asked about it, she replied it was their version of Spanish paella and that it had to be ordered 24 hours in advance. So we did. The perfect dinner with prosecco, of course!

ABQ the Mag - Best of City

Best Italian - Five Years in a Row!

Around The World Dinner at Teddy Roe’s

12/28/23

New Year’s Eve at M’tucci’s

Holiday Cookie Box - $19

Please call the restaurant closest to you.

Pumpkin Roll with Cream Cheese Frosting, Biscochitos, Dark Chocolate Cookies, Mini Olive Oil Loaf

Some of the New Menu Items at M’tucci’s Bar Roma

Weekend Specials

M’tucci’s Italian

Ravioli - Morbier/Ricotta Filling - M’tucci’s Italian Sausage, Mushrooms, Red Onions, Spicy Tomato Cream Sauce, Shaved Parmesan & Fresh Basil $25

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

Pan-Seared Ahi Tuna - Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Butter Sauce $27

Sackett Farms Pork Shoulder - Tomatillo Braise, Calabacitas, Caramelized Onions, Corn, Crushed Tomatoes, Feta, Parsley $27

Weekend Cocktail

Dirty Snowman - Bacardi Rum, Green Chartreuse, Cream, Coconut, Fresh Lime Juice, Simple Syrup, Muddled Mint


M’tucci’s Moderno

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

Pan-Seared Striped Sea Bass - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Chicken Portobello - Roasted Portobellos, Sun-Dried Tomatoes, Julienned Spinach, Roasted Garlic Demi-Glace, House Made Spaghettini $23

Weekend Cocktail

Christmas Chai Cheer - Vara Brandy, Espresso, Chai Tea, Simple Syrup, Orange/Vanilla Whipped Cream

M’tucci’s Twenty-Five

Chicken Caprese - Seared Garlic & Herb Chicken Breast, Marinated Tomatoes, Fresh Mozzarella, House Made Linguine, Tomato Cream Sauce, Garnish with Fresh Basil, Maldon Salt & Balsamic Reduction $25

Pan-Seared Alaskan Halibut - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $39

14 oz Ribeye - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

Smooth Talker - Frangelico, Giffard Banane du Bresil, Licor 43, Tito’s Vodka

M’tucci’s Bar Roma

Ravioli di Mare - House Made Five Cheese Ravioli, Shrimp, Portuguese Susage, Clams, Spicy Marinara $27

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

Weekend Cocktail

Royal Burro - M’tucci’s El Tesoro Reposado, Angostura Amaro, Giffard Violette, Fresh Lemon Juice, Simple Syrup

Live Music for December

M’tucci’s Bar Roma - 6:30pm Wednesday & 1:00 Sunday

Every Sunday: The Dee Brown Situation

12/20 Gilbert Uribe

12/27 RJ Perez 

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

12/15 Matt Jones

12/21 Javier Ortega 

12/22 Cali Shaw

12/28 Rj Perez 

12/29 Shane Wallin

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

12/15 Gilbert Uribe 

12/21 Johnny Lloyd 

12/22 Oscar Butler 

12/28 Shane Wallin 

12/29 Matt Jones

Thanks for reading. See you next Friday. Ciao!

Venice - La Serenissima

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Venice, or Venezia, is the group of islands which initially served as a refuge for the residents of the Veneto when Vandals invaded the Northeastern part of Italy in the fifth century A.D.

The fleeing merchants and farmers built houses on piles, and built lives fishing the lagoons and building boats. The islands provided protection and a home where they planted orchards, vineyards and vegetables.

Because of her location, La Serenissima (the most serene republic), became an indisputable sea power for eight centuries, dominating the trade routes to Persia, China and India. The power and influence of Venice spread throughout the Adriatic to include much of Italy and what is now Croatia.

The proximity to the lagoons and the clean waters of the Adriatic, means that Venetians eat more seafood than any other part of Italy. An early morning stroll through the Rialto Market, arguably one of the finest in Europe, takes you past beautiful displays of fresh fish, scallops, clams, octopus, spider crabs, lobsters and prawns. The produce is equally impressive.

During a September trip to Venice, we wanted to avoid the crowds of tourists. Venice is the 4th busiest cruise ship port in Europe and the hoards sometimes overwhelme St. Mark’s Square and the surrounding area. So we booked an Airbnb about as far away from St. Mark’s as possible, in the Cannaregio neighborhood. It offers no tourist attractions, save the historic Jewish Quarter. What it does offer is cafes, trattoria, osteria and cichetti bars.

Cichetti are the Venice version of Spanish tapas, small wine bars with a selection of seafood, meat and vegetables, creatively combined to make savory bruschetta. Several of the oldest cichetti bars are near the Rialto Market, but quite a few line the Misericordia canal in Cannaregio. We enjoyed Bar All’Arco and Cantina do Mori near Rialto and Vino Vero along the canal.

It was a perfect five days of walks, long lunches and joining the Venetians as they stopped at their morning cafes for cappuccino and, later in the day, we visited cichetti bars for small bites and an ombra (small glass of wine). Imagine a city with no cars!

Scenes in Cannaregio

Seafood, cichetti and an array of meat dishes are all found in this relatively quiet neighborhood. Since the charcuterie boards are very popular at M’tucci’s (and with me), we couldn’t resist Al Timon, a local restaurant that offered a “Meat Board”. Choose from Bistecca alla fiorentina, Hanger Steak, Tomahawk Steak or Beef Tenderloin with a side of roasted potatoes and grilled vegetables. After 11 days of seafood in Croatia and four more days of seafood in Venice, sometimes a “Meat Board” is what’s for dinner. We chose the bistecca. Incredible!

When you are staying where the locals live and where there are few tourist attractions, it’s easy to slow down and enjoy Italian life. Since I have seen the Vatican, the Duomo in Florence and St. Mark’s Square in Venice, my recent trips to Italy involve small towns or neighborhoods in the cities, where I can walk the streets and try to imagine life as an Italian. For me, few things surpass stopping at a cafe or bar and watching the street show with a glass of the local wine. Where, quite often, Italian life unfolds before you.

Weekend Specials

M’tucci’s Italian

Ravioli - Duck & Smoked Gouda Filling, Pancetta, Cherry Tomatoes, Caramelized Onions, Brown Butter, Arugula $27

14 oz. Ribeye - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

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

Sackett Farms Pork Collar Braised in Apple Cider - Horseradish Mashed Potatoes, Sautéed Haricot Vert $27

Weekend Cocktail

The Old Master - Teddy Roe’s Rye, Jagermeister, Frozen Apple Juice Cube


M’tucci’s Moderno

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

Pan-Seared Ocean Trout - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichoke, Lemon Caper Butter Sauce, Prosciutto Powder $29

Sackett Farms Pork Belly - Risotto, Mushrooms, Carrots, Celery Cream Sauce $25

Weekend Cocktail

Choco-Cherry Delight - Bailey’s Irish Cream, Cherry Heering, SloMo, Creme de Cacao, Espresso

M’tucci’s Twenty-Five

Creamy Beef Brodo Tortelloni - Seared Beef Tips, Caramelized Onion, Calabrian Mushrooms Spinach, Cheese Tortelloni, Creamy Beef Brodo $25

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $36

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

Weekend Cocktail

Trace of Fall - Buffalo Trace Bourbon, Apple Spice Alchemist, Fresh Lemon Juice, Honey Simple Syrup

M’tucci’s Bar Roma

Chicken Cacciatore - Roasted Chicken, Italian Olives, Caramelized Onions, Braised Red Wine San Marzano Tomato Sauce, Linguine, Cacio di Roma, Fresh Herbs with Cracked Black Pepper $21

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

Weekend Cocktail

Apple Bourbon Pie - Wellers Bourbon, Apfel, Fresh Lemon Juice, Cinnamon-Infused Simple Syrup

Live Music for October

M’tucci’s Bar Roma - 6:30pm Wednesday

10/22 The Dee Brown Situation (1:00pm) Special show

10/25 Lani Nash

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

10/20 Lani Nash

10/26 Oscar Butler

10/27 Matt Jones

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

10/20 Johnny Lloyd

10/26 Shane Wallin

10/27 Martin York

Thanks for reading. See you next Friday. Ciao!

Let's Go to Italy

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If you are a regular reader of La Gazzetta, you know that the M’tucci’s team has made a couple of trips to Italy to eat, drink and soak in the atmosphere of the country that inspires us. You would also know that before M’tucci’s, I worked as a travel photographer and shot assignments for National Geographic. Italy was not one of my assignments for Nat Geo, but I visited several times before joining the M’tucci’s family.

I received an email the other day from MilleMiglia, the frequent flyer program for now-defunct Alitalia Airlines. The email invited me to travel soon and to invite family members to join the program. Unfortunately (or not), they declared bankruptcy and ceased operations in October 2021, just two weeks after we flew on the airline from Rome to Sicily. That email is the inspiration for today’s newsletter. First, a few photos to pique your interest in visiting Italy.

I strongly advise you to join your airline’s frequent flyer program and always download the airline’s app. More important than earning miles, you will get notifications when something goes wrong (set up a European plan on your cell phone before you go). For my first and last Alitalia flight, four of us arrived at Fiumicino (FCO) near Rome for our flight to Catania, Sicily with plenty of time to spare. After lunch we made our way to our gate and I received a text five minutes after arriving. Our flight was cancelled. I immediately jogged quite a ways down the concourse to the customer service desk we had just passed, while people stayed at at the gate arguing with the gate agent. I was able to get our party of four booked (confirmed seats - not standby) on the next flight. As I was thanking the agent, the crowds descended on the customer service desk (more yelling and screaming - the cops came and hauled away a women who was trying to strike an agent). Soon there were at least 75 people trying to rebook. They didn’t have the app! I started a conversation with a pilot who was behind me in line and who flew for WizzAir (an Hungarian budget airline). He told me of Alitalia’s financial woes and that they had been cancelling a lot of flights in the past few weeks. So, we decided to not trust our return flight on Alitalia and booked return flights on WizzAir. We absorbed the loss of $39 for each ticket on Alitalia - wonder why they went bankrupt!

If you go in summer, be prepared for crowds and lots of school groups. The last few years have been hotter, so make sure you book a place with A/C. Italy, like France, goes on vacation in August. The entire country doesn’t shut down, but you might find that the restaurant that is high on your list is closed for the entire month. Popular restaurants accept reservations - and you should make them. I was in Rome an additional day after the M’tucci’s team returned home in June of 2019 and I tried to have lunch at Roscioli near Campo di Fiore. At 1:30 they didn’t even have room for a single walk-in at the bar, but could get me in at 3:00. That evening? Fully booked.

Roscioli

Are you renting an Airbnb with a kitchen, planning to take advantage of the amazing markets? Pack a foldable shopping bag, because the plastic bag is rapidly disappearing from the markets.

If you will rent a car to visit some of the areas not accessible by Italy’s excellent train system, be prepared to drive. The Italian road system is one huge race track. It is highly unlikely you will encounter any bad drivers, however Italians drive fast in the city, on the autostrada and on winding mountainous roads. If the Formula 1 driver is sitting on your rear bumper and you are driving as fast as that FIAT will go, pull over and let them pass.

Cafe culture is serious in Italy. Like much of Europe, sitting at a table and ordering coffee or wine means you can linger as long as you like. People-watch to your heart’s content. However, cafes have a two-tiered pricing system. A morning cappuccino ordered at the bar is cheaper than a cappuccino at the table and is meant to be consumed at the bar. Buying a cappuccino at the bar and carrying it to a table will earn a stern reprimand from the waiter. Unless you want a tall warm glass of milk, don’t order a latte (it means milk in Italian and is not a coffee beverage).

With an extensive rail system and numerous budget airlines, travel in Europe has never been easier. Scrutinize the budget carriers closely. Some, like Ryanair, land at airports far from the city center. For example, Ryanair’s flights to London use Stanstead Airport, which can’t be reached by Tube, and required a 90-minute bus ride from the center the last time I was there.

Some tour companies in Italy, like Viator, offer airport transport in addition to their excursions. Are they worth it? The Leonardo Express train from FCO to Rome’s Termini station leaves every 15 minutes, takes only 32 minutes and costs 14€. Then you still have to stand in line for a taxi at Termini (I once waited for 35 minutes) and pay the fare to your accommodations, which could add another 10€ or more.

If there are 3, 4 or more of you, a private car will meet you and take you directly to your hotel/Airbnb. Our last trip for 4 people was a little less than $100. If there are more than 3 in your party, (most taxis will only take 3 people, sometimes four max), then you’ll have a spacious van. Remember that check-in at most places is 3:00 and most flights arrive from the U.S. around 8:30 - 10:00am. Be sure to make arrangements for your luggage to be stored at your hotel, or search for businesses who will store them for a few hours. TABAC (look for the sign) shops are similar to a convenience store and many will do this for an hourly price per piece.

If your gateway city is Rome, quite often the flights depart for the U.S. early in the morning, which could mean an early wake up call to arrive at the airport. The airport is named after the town of Fiumicino, which has good hotels less than 10 minutes from the airport. Try the Seccy or the Five-star Hotel QC Terme Roma. Good restaurants are within walking distance of both.

My next trip to Italy is planned for September with family. In addition to Venice and the Dolomites, we wanted to go to Croatia. At first glance, it seemed so easy because the two countries are practically neighbors. Then the research showed that it really isn’t that easy. Buses and trains were painfully slow between Croatia and Italy and flight connections were not always daily or convenient. While Croatia is a popular destination, there are few flights between Italy and Croatia. This was surprising until I discovered that Dubrovnik is a town of 45,000 people. Not exactly an urban air hub. British Airways flies from London, Lufthansa flies from Frankfurt and Munich, and Austrian Airways flies from Vienna. So, I backtracked my research to see how to best get to Dubrovnik, our first stop. Lufthansa and BA were expensive. Austrian Airways seemed like the best choice, but their prices were high, until I started breaking the flights down into segments.

So, we bought a roundtrip from Chicago to Vienna on Austrian Airways, then a one-way to Dubrovnik. Then we take a ferry through the islands from Dubrovnik to Split. Next a one-way flight to Venice (through Vienna). Then a one-way from Venice to Vienna with a few days to eat schnitzel before completing our RT back to Chicago. I tried booking that itinerary as a multi-city fare and it was nearly $2,000 more than booking each leg individually. A valuable site for deciphering a multi-city trip like this is called: Rome2Rio.com

Look forward to reports from Venice and the Dolomites (Valdobbiadenne - the home of Prosecco) this September. I first visited Venice in 1995. Here are few photos from that trip, with a side trip to Burano.

Five Course Wine Dinner with Vara Winery & Distillery

M’tucci’s Italian, Thursday June 8 @ 6:30

Our Pairing Dinner will feature four Vara wines and 2 cocktails made with their spirits. Start the evening off with a welcome glass of their Cava, which is overseen by famed winemaker Laurent Gruet. The 1st course will be a Negroni using Vara Gin and Sweet Vermouth.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta Filling - Mushrooms, Asparagus, Roasted Chicken, Red Pepper Cream Sauce, Pecorino, Micro Greens $25

Herbed Double Bone Elk Chop - Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - 14 oz. Herb Braised Beef Short Rib, Tajin Arugula Hash, Chimichurri $29

Weekend Cocktail

Raspberry Fairy - Raspberry Vodka, Grand Marnier, Fresh Lemon Juice, Honey Simple Syrup, Absinthe Glass Spray


M’tucci’s Moderno

14 oz Hand Cut NY Strip - Salt Water Potatoes, Sautéed Broccolini, Salsa Verde $37

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

Lobster Ravioli - Baby Scallops, Shrimp, Asparagus, Lobster Cream Sauce $29

Weekend Cocktail

Sundress Season - Espolon Reposado Tequila, Sunora, 03, Fresh Lime Juice, Mango Coulis

M’tucci’s Twenty-Five

Lamb Meatballs & Pappardelle - House Made Meatballs, Creamy Tomato Sauce, Cacio e Pepe, Hose Made Pappardelle, Balsamic Reduction & Mint $21

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Artichoke Hearts, Lemon Beurre Blanc Sauce $31

16 oz Hand Cut NY Strip - Garlic Mashed Potatoes, Charred Broccolini, Smoked Blackberry Bone Marrow Compound Butter $39

Weekend Cocktail

Garden Gimlet - Hapenny Rhubarb Gin, Effen Cucumber Vodka, Muddled Cucumber & Mint, Fresh Lime Juice, Simple Syrup, Fever-Tree Sparkling Grapefruit

M’tucci’s Bar Roma

Brisket Ravioli - Five Cheese Stuffing, Braised Brisket, Sautéed Vegetable Medley, Roasted Beef Brodo,  $27

Pan-Seared White Sea Bass - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $32

Weekend Cocktail

Peachy Keen - Aperol, 43 Licor, Deep Eddy Peach, Fresh Lime Juice, M’tucci’s Sparkling Wine

Live Music for May, June & July

M’tucci’s Bar Roma - Wed 6:30-8:30 

5/28 Lani Nash

5/31 Shane Wallin 

6/7 RJ Perez 

6/14 Gilbert Uribe

6/21 Justin Nuñez 

6/25 Gilbert Uribe( Only Sunday in June) 

6/28 Shane Wallin

7/5 Shane Wallin

7/12 Delaney Davis (feature)

7/19 Lani Nash

7/26 Shane Wallin

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

5/26 Alex Long 

6/1 Eryn Bent 

6/2 Cali Shaw

6/8 Shane Wallin 

6/9 chessa Peak

6/15 RJ Perez 

6/16 Naghan Fox

6/22 Cali Shaw

6/23 Gilbert Uribe

6/29 Amy Faithe

6/30 Alex Long

7/6 RJ Perez 

7/7 Javier Ortega 

7/13 Eryn Bent 

7/14 Delaney Davis (feature)

7/20 Matt Jones

7/21 Alex Long 

7/27 Chessa Peak

7/28 Cali Shaw

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

5/26 Marissa Lynch

6/1 Lani Nash

6/2 Nathan Fox 

6/8 Gilbert Uribe 

6/9 Jacob Chavez

6/15 Alex Long

6/16 Chessa Peak

6/22 Eryn Bent

6/23 Cali Shaw

6/29 Lani Nash

6/30 Alex Maryol

7/6 Matt Jones

7/7 Justin Nuñez 

7/13 Delaney Davis ( feature )

7/14 RJ Perez 

7/20 Jacob Chavez

7/21 Matt Jones

7/27 RJ Perez 

7/28 Lani Nash

Thanks for reading. See you next Friday. Ciao!

Italy - Off the Beaten Path

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“I shall be telling this with a sigh

Somewhere ages and ages hence:

Two roads diverged in a wood, and I—

I took the one less traveled by,

And that has made all the difference.”

The Road Not Taken by Robert Frost first published in 1915 in The Atlantic Monthly

A beautiful sentiment for those who love to explore the backroads and the lesser known places.

By all means, visitors to Italy should experience Rome, Venice & Florence. If you have time, or on your second visit, don’t miss the Cinque Terre, Siena, Orvieto or the Amalfi Coast.

Whether it’s your first visit or you’ve been several times to this enchanting country, you should make time for small towns - places off the beaten path, towns not heavily touristed. It’s not hard to escape the hoards of tourists who crowd the museums, piazzas and beaches every year.

Here are a few that I suggest for your next Italian vacation.

Pontessieve - This small town in Tuscany, east of Florence, is surrounded by vineyards and olive groves. It’s a crossroads town at the confluence of the Arno and Sieve rivers. It’s an easy train ride into Florence and has easy access to major highways for day trips to Arezzo or the Chianti region. With agriturismos, markets, restaurants and historic streets, it’s an easy place to stay for a few days or a week.

Isola d’Elba - The small island sits off the coast of Tuscany and is a short ferry ride from the port of Piombino. My first visit to Italy was in April and started in Milan. After a few rainy and chilly days in the Cinque Terre, we headed south in search of some sun and found it on Elba. The island features rugged terrain and equally rugged people. To say it was quiet in the off season is an understatement. The island has beautiful beaches, terrific obscure wine and is known as the place where Napoleon was exiled in 1814 after he was forced from the throne.

Avola & Noto, Sicily - The quiet seaside town of Avola and the nearby hill town of Noto are located in the Southeast corner of Sicily, far from the noise and hustle of Palermo. If you travel in the shoulder season, you’ll likely have the beach to yourself, walk into restaurants without a reservation, and share the towns with just the residents. You will find amazing architecture, incredibly fresh seafood and some of the best gelato anywhere.

Arezzo - South of Florence, Arezzo is a Tuscan hill town that feels smaller than its 100K inhabitants. This ancient Etruscan city dates back to the 9th century BC and is filled with museums and churches with world—class works of art. It’s a charming and easily walkable small city, featuring a cathedral with 15th-century frescoes by Piero della Francesca.

Castiglione del Lago - The small town on the western shore of Lago Trasimeno is in the northern part of Umbria. It is pretty busy in summer, but was quiet in October. The off season became apparent when we arrived by train and there were no taxis at the train station, a good mile from the town. The owner of the shop at the station actually called a friend to take us to the town. The lake is the fourth largest in Italy and has three islands in the lake and castles in each town surrounding the lake. Ancient olive trees dominate the small park and you can climb the ramparts of the castle. The lake is just south of the hill town of Cortona, made famous by the book and movie, “Under the Tuscan Sun.”

Regardless of where you travel in Italy, walk the neighborhoods, get slightly lost and soak up the architecture and atmosphere that is uniquely Italian.

Book and Prepay Online by Clicking on This Link

New Mexico United &

M’tucci’s Moderno

Celebrity Host Kalen Ryden

Monday, November 14, 5:30 -7:00

Stop by and meet one of our football club’s premier defenders.

Order Your Thanksgiving Pies Now!

Back by popular demand, Chef Brianna and team will make an Old Forester Bourbon Pecan Pie with Vanilla Whipped Cream ($20) and Pumpkin Pie with Ginger Whipped Cream and Pumpkin Seed Brittle ($18). ⁠

⁠Order your pies by calling the location where you want to pick up. Ordering deadline is 11/20 and pick up days are 11/22 after noon and 11/23 after we open.

Thanksgiving Matchup

Several area bakeries, including M’tucci’s, will be participating in the Thanksgiving Matchup this year. Nearly 50 local bakeries and restaurants are matched with a local family in need and will deliver their special desserts to that family for Thanksgiving week. Our guests can join in giving by buying a gift certificate equal to or greater than the cost of a pie and we’ll provide a pie to one of the families now on the waiting list for a Thanksgiving dessert. Just tell your server or manager that you want to contribute. You can also contact Kandi Ramsey, co-owner of ABQ Sweet Spot or email [email protected] to see how you can help.

Whiskey Flight at M’tucci’s Italian

Featuring Maker’s Mark Barrel Selects

Weekend Specials

M’tucci’s Italian

Ravioli - Green Chile & Ricotta filling, Cockle Clams, Cotto Ham, Red Onions, Asparagus, Cherry Tomatoes, Roasted Poblano Cream Sauce, Pecorino, Micro Greens $27

14 oz Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Cold Smoked Half Chicken, Braised in White Wine, Lemon & Rosemary, Sweet Potatoes Mash, Sautéed Broccolini, Braising Sauce $25

Weekend Cocktail

A Night in Monte - Montenegro Amaro, Fresh Lemon Juice, Honey Simple Syrup


M’tucci’s Moderno

14 oz. Ribeye - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

Pan-Seared Meagre - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $29

Chicken Portobello Spaghetti Pasta - Roasted Portobello Mushrooms, Mussels, Sun-Dried Tomatoes, Spinach, Mozzarella & Roasted Garlic Demi-Glace $21

Weekend Cocktail

Mark Your Calendar! - Teremana Blanco Tequila, O3 Orange Liqueur, Pasubio Amaro , Fresh Lemon Juice, Simple Syrup


M’tucci’s Twenty-Five

12 oz. Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $37

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

Sackett Farms Pork Loin Marsala - Crispy Salt Water Potatoes, Roasted Bell Pepper, Caramelized Onions, Spinach and Marsala Sauce $24

Weekend Cocktail

Tangsgiving - Diplomatico Exclusiva Rum, Tripe Sec, Hot Water, Holidays Spices


M’tucci’s Bar Roma

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

Cold Smoked Herb Roasted Game Hen - Smoked Gouda au Gratin, Za’tar Braised Carrots, M’tucci’s Pancetta, Escarole, Caramelized Onions, N’Duja Butter $27

Weekend Cocktail

Chai Me a River - Myers Rum, Kahlúa, Chai Mix, Ginger Bitters, Half & Half

Live Music for November

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

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

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

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

Thanks for reading. See you next Friday. Ciao!

Two Perfect Weeks in Tuscany

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If last week’s La Gazzetta inspired you to visit Tuscany and the Chianti region, here are some tips on how to do it right. September is a great month for travel and October is even better with cooler weather, wine and olive harvests and festivals throughout the region.

Begin your trip by flying into Rome, taking the Leonardo Express train to Rome’s Termini station, then booking 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.

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!

Continue on 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.

Next Thursday at M’tucci’s Twenty-Five!

Don’t Miss it!

Click Here to Book Now on Open Table!

Stuffed Squash Blossom is the First Course for the Pairing Dinner with Ex Novo

Albuquerque Journal: Friday, September 9, 2022

Weekend Specials

M’tucci’s Italian

Ravioli - Pesto Ricotta Ravioli: Mushrooms, Spicy Capicola, Roasted Cherry Tomatoes, Green Chile, Pesto Cream Sauce, Parmesan & micro Greens $25

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

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

Braise - Lamb, Gorgonzola Creamy Polenta, Haricot Vert $31

Weekend Cocktail

Berto’s Manhattan- Bullet Rye, Berto Vermouth, Grapefruit Bitters, Slap of Basil


M’tucci’s Moderno

14 oz. NY Strip - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $36

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

Sackett Farms Pork Piccata - Arugula, Tomatoes, Feta, Capers, Lemon Butter Sauce tossed with Spaghetti $19

Weekend Cocktail

Blueberry Spritz - Aperol, Pasubio Amaro, M’tucci’s Sparkling Wine, Cherry bitters


M’tucci’s Twenty-Five

12 oz. Veal Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $37

Pan-Seared California White Sea Bass - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $34

Calbrain Pork Shank Ragu - San Marzano Tomatoes, Red Bell, Carrots, Red Wine, Prosciutto and Calabrain Chile over House Made Pappardelle $19

Berry & Kiwi Shortcake - White Cake with Rosemary, Rum, Chantilly Cream, Berry Chutney and Fresh Fruit

Weekend Cocktail

The End of Summer - Effen Cucumber Vodka, Fresh Lime Juice, Simple Syrup, Chamoy & Tajin Rim


M’tucci’s Bar Roma

Pan-Seared Butterfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $39

14 oz Bone-In Ribeye - Herb Dusted Smashed Salt Water Potatoes, Grilled Asparagus, Pancetta & Chanterelle Mushroom Au Poivre $39

Duck Pate - Citrus Dressed Cucumber & Arugula Salad, Butter Toasted Almonds $7

Weekend Cocktail

Gotta Lotta Mint - Espolon Tequila, Cassis, Simple Syrup, Fresh Lime Juice, Mint

Live Music for September

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



9/11 Shane Wallin

9/14 Sloan Armitage

9/18 Amy Faithe

9/21 Chessa Peak

9/25 John Martinez

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



9/9 Alex Maryol

9/15 Melissa Rios

9/16 RJ Perez

9/22 Amy Faithe

9/23 Lani Nash

9/29 Chessa Peak

9/30 Jacob Chavez

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

9/9 Russel Ash

9/15 Shane Wallin

9/16 Cali Shaw

9/22 Melissa Rios

9/23 Alex Maryol

9/29 Austin Van

9/30 Paul Hunton

Thanks for reading. See you next Friday. Ciao!

Italian Agriturismos

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While I have visited Italy in the Spring, Summer and Fall, I really prefer September and October. The produce is amazing, the weather is nearly perfect and the cities and towns are less crowded. AirBnB has certainly changed selecting a place to stay for the night or for a week, but there is a great network of farm stays throughout Italy called Agriturismo. They are apartments, rooms and entire villas located on working farms and vineyards and can be booked on the website: https://www.agriturismo.it/en/

Traveling Italy by train is a great way to see the country, however many areas are not connected to Italy’s extensive rail network. Visiting many of the small towns in Tuscany, Sicily or Puglia will require a car. You certainly don’t want a rental car in Rome or Florence since driving in the cities is crazy and parking is rare and expensive.

Agriturismos are the perfect option for food lovers and travelers who don’t want to stay in the city. A few years ago, we wanted our visit to Tuscany to include Florence, but we also wanted the freedom to explore Arezzo, Chianti and Montalcino. We found an agriturismo in the small town of Pontessieve, about 6 miles east of Florence. We got our rental car in Pontessieve, drove it around Tuscany and parked it for free at the train station when we visited Florence.

I Veroni is in the hills above town surrounded by Sangiovese vineyards and olive groves. The former farmhouse has been converted into five apartments, some with two bedrooms. Since it was August, the pool was an added bonus. Another bonus was a bottle of their Sangiovese, a bottle of their Bianco and a tin of their olive oil waiting for us in the small, but efficient kitchen. I Veroni offered a huge breakfast (which had to be ordered 24 hours in advance) and had an outdoor grill where we prepared bistecca alla fiorentina.

My first agriturismo experience was in the Piedmont region, where we had a room with a family in their house, also surrounded by vineyards. It was in October and we were able to visit the wine cellars of the local coop, experience the wine harvest and have lunch with the crew picking grapes.

Once you’ve seen Rome, Florence and Venice; venture into the countryside and stay at an agriturismo. You may not want to leave!

Wine Dinner at M’tucci’s Italian - Thursday, August 18 @ 6:30

M’tucci’s & New Nuevo Cocktail Kit Release

M’tucci’s Vice President Austin Leard, who created our Shrubs and Shrub Cocktails, has created a new cocktail for a New Nuevo Cocktail kit. It’s called Monsoon Magic and will be available for order on their website soon. Click here to order one or two. In addition, there is a video, where Austin shows you how to make the cocktail.

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto/Ricotta filled: Mushrooms, Roast Chicken, Caramelized Onions, Roasted Red Peppers, Okra, Pesto Cream Sauce, Pine Nuts $25

24 oz Hand Cut Herb-Rubbed T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Ruby Red Trout: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $27

Braise - New Mexico Red Chile Pork over Calabacitas, Corn, Spring Onions, Feta $27

Weekend Cocktail

Crème Brûlée Martini - Vanilla Vodka, Frangelico, Vanilla Syrup, Cream, Chocolate Bitters


M’tucci’s Moderno

24 oz. Hand Cut Porterhouse - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $41

Pan-Seared Yellowtail - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Beef Tortellini - Beef Tips, Cajun Seasoning, Tomatoes, Rosa Sauce & Gorgonzola $21

Appetizer

Fried Oysters with Spicy Garlic Aioli $11

Weekend Cocktail

Lavender Lemondrop - Tito’s Vodka, Violette Liqueur, Lavender Simple Syrup, Fresh Lemon Juice, Lavender Bitters, Sugared Rim


M’tucci’s Twenty-Five

14 oz. Hand Cut Rib-Eye - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $37

Pan-Seared Artic Char - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $34

Linguine alla Portofino - Clams, Shrimp, Tomatoes, Fresh Basil, Herbs, Red Pepper Flakes, Clam Juice & White Wine Garlic Sauce $19

Weekend Cocktail

Roller Coaster: Botanist Gin, Fresh Lemon Juice, Fresh Passion fruit, Orgeat, Ginger, topped with Soda


M’tucci’s Bar Roma

Pan-Seared Yellowtail - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $27

Herb Roasted Game Hen - Pickled Golden Beet Hash with Crispy Salt Water Potatoes, M’tucci’s Pancetta, Caramelized Onions, Purple Kale, Fresh Herbs, Served with Balsamic Reduction and a Roasted Golden Beet Butter $23

Cicchetti Special

Crispy Fried Italian Olives served with an Amaro Fennel Reduction $6

Weekend Cocktail

Missin’ Cozumel - Espolon Tequila, Fresh Lime & Grapefruit Juice, Simple Syrup, Sprite Float

Live Music for August & September

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

8/14 Amy Faithe

8/17 Austin Van

8/21 Rob Martinez

8/24 Shane Wallin

8/28 Austin Van

8/31 RJ Perez

9/4 Rob Martinez

9/7 Shane Wallin

9/11 Shane Wallin

9/14 Sloan Armitage

9/18 Amy Faithe

9/21 Chessa Peak

9/25 John Martinez

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

8/12 Sloan Armitage

8/18 RJ Perez

8/19 Jason Seel

8/25 Lani Nash

8/26 Chessa Peak

9/1 Austin Van

9/2 Jacob Chavez

9/8 Paul Hunton

9/9 Alex Maryol

9/15 Melissa Rios

9/16 RJ Perez

9/22 Amy Faithe

9/23 Lani Nash

9/29 Chessa Peak

9/30 Jacob Chavez

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

8/12 Jason Seel

8/18 Alex Maryol

8/19 Lani Nash

8/25 Matt Jones

8/26 RJ Perez

9/1 Lani Nash

9/2 Chessa Peak

9/8 John Martinez

9/9 Russel Ash

9/15 Shane Wallin

9/16 Cali Shaw

9/22 Melissa Rios

9/23 Alex Maryol

9/29 Austin Van

9/30 Paul Hunton

Thanks for reading. See you next Friday. Ciao!

Rome Inspired M'tucci's Bar Roma

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As the opening day for M’tucci’s Bar Roma grows near, let’s revisit how Rome influenced our inspiration for creating a bit of Rome in Albuquerque.

Last September, Company President John Haas, Beverage Director Austin Leard, Company Chef Shawn Cronin and M’tucci’s Bar Roma General Manager Amanda Romero hit the ground running after the 10 hour flight from Dallas to Rome. Lots of meals, beverages, wild scooter rides, and fun were packed into five long days of cafes, street food stops, speakeasies, trattorias, gelato shops, a pasta making class and fine dining restaurants.

On the first day we discovered suppli at a small place called Mami, near Piazza Navona. Similar to the Sicilian snack called arancini, they are a little different and will be on the menu at M’tucci’s Bar Roma as Cacio e Pepe Arancini, creamy risotto that is lightly breaded, fried and topped with Cacio di Roma cheese, cracked pepper and olive oil. Earlier this month, guests at our five-course pairing dinner with La Cumbre Brewing sampled them and loved them.

Chef Damien Lucero, who will head the kitchen staff, was on the Tuscany trip in 2019 and spent hours talking with Shawn after the Rome visit. You will notice a few more Roman-influenced dishes on the menu when it’s released. Two of the dishes served at the La Cumbre dinner were influenced by our trip to Tuscany, but were created primarily because of Chef Damien’s love of pork.

The Amaro-Glazed Sackett Farms Ribs with Italian Olives and Roasted Bell Pepper was one of the most popular dishes at the LCB dinner. An Amaro (a bittersweet Italian liqueur) reduction with star anise and allspice sautéd with Italian olives, red bell and garlic is the glaze for the tender ribs.

Another Italian favorite using Sackett Farms pork is a Porchetta. This traditional Italian street food is found in stalls at markets, where a whole-pig is boned and slow-roasted with herb-spiced paste. Then it’s sliced and served in butcher paper or as a sandwich. Here is how Chef Damien will prepare it at M’tucci’s Bar Roma:

Don’t miss next week’s La Gazzetta when Chef Shawn and Damien talk about how they created the menu at M’tucci’s Bar Roma, which will open on May 4th. The menu will be posted on our website and on our Facebook page within the next week.

Weekend Specials

M’tucci’s Italian

Ravioli - Pickled Fennel & Ricotta Filling, Sautéed Pink Shrimp, House Capicolla, Sun Dried Tomatoe, Turnip Greens, Spring Onion, Pesto Cream Sauce $29

24 oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

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

Braise - Sackett Farms Red Wine & Porcini Braised Pork Shank, Creamy Mushroom/Spinach Risotto, Red Wine Braising Sauce $27

Weekend Cocktail

Up All Night: Slow & Low Coffee Old Fashioned Whiskey, Campari, Kahlúa, Chocolate bitters, Lemon Twist


M’tucci’s Moderno

14 oz. Hand Cut NY Strip- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $31

Pan-Seared Rockfish - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $27

Beef Tip Tortelloni - Beef Tips, Cajun Seasoning, Grape Tomatoes, Green Onions, Gorgonzola, Rosa Sauce $21

Weekend Cocktail

Tesorosso: M’tucci’s El Tesoro Reposado Tequila, Fresh Lime Juice, Simple Syrup, Tonic Bitters, M’tucci’s Red Wine Float


M’tucci’s Twenty-Five

Sackett Farms Milk-Braised Pork Shank - Mascarpone Creamy Polenta, Sautéed Spinach, Gigante Beans and Carrot Brodo $28

8 oz. Top Sirloin (Picanha) - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $28

Pan-Seared Mexican Fluke - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Weekend Cocktail

Bruja- ha - M’tucci’s El Tesoro Reposado Tequila, Strega, Pilla Select, Fresh Lime Juice

Live Music for April & May at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night beginning at 6:00.


MODERNO

4/22 Kirk Matthews

4/28 Austin Van

4/29 Cali Shaw

5/5 Eryn Bent

5/6 Nathan Fox

5/12 Sloan Armitage

5/13 Lani Nash

5/19 Alex Maryol

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews



TWENTY-FIVE

4/28 Oscar Butler

5/5 Kirk Matthews

5/12 Amy Faithe

5/19 Austin Van

5/26 Alex Maryol

Thanks for reading. See you next Friday. Ciao!

Visiting Tuscany & Sicily

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Editor’s Note: All M’tucci’s Locations Closed on Thanksgiving

While Tuscany and Sicily are part of the same country, they couldn’t be more different. Tuscany receives more rainfall and the hills are more lush and green. Sicily is also mountainous, but significantly drier and cacti grow throughout the island. The cuisine in Tuscany relies more on pork and beef, while the seafood in Sicily is predominant.

After saying goodbye in Rome to the M’tucci’s partners, I met family in Florence and then spent a few days in Montalcino and a few more days in Rome. We flew to Catania in Sicily and spent five days along the Southeastern Coast of the island.

Before arriving in Montalcino, we stopped for lunch at the architecturally modern Antinori Winery. The Antinoris have been making wine since 1385 and the business is now run by two Antinori sisters. M’tucci’s carries several Antinori wines, notably Guada al Tasso. Dining in their restaurant allowed us to sample several of their reds and enjoy a very good Tuscan lunch of charcuterie, pasta and Chianina beef.

Montalcino is one of my favorite Tuscan hill towns: with great wine and food. The small town is very walkable and features incredible views over the vineyards that produce one of Italy’s best (and priciest) red wines, Brunello di Montalcino. The village is the perfect place to eat, walk and do little else - or you have your pick of winery tours.

In Sicily, we visited the town of Noto, which had been destroyed in an earthquake in the late 1600s and rebuilt in the baroque style, certainly unusual compared to the sun-drench stuccoed houses of the island. The small, sleepy coastal town of Marzamemi is gaining popularity with summer visitors and the movie industry, but was quiet and charming on an October afternoon.

The 2,700 year-old town of Siracusa was the most important city in the Greek empire, allied with Sparta and Corinth. In the 5th Century B.C. it rivaled Athens in size and power. Walking the streets of Ortigia, the historic part of the city, is like walking through history and should be a stop during any visit to Sicily.

Throughout the island, there is one constant - amazingly fresh, expertly prepared seafood. Calamari, prawns, shrimp, anchovies, swordfish, tuna and mussels. Fried, grilled or served with pasta, we couldn’t get enough of it. Many of the dishes reminded me of the appetizers and seafood pastas at M’tucci’s. Almost as if they had hired a Sicilian consultant for the menu. I highly recommend a trip to Sicily for your next Italian vacation.

In the past, Alitalia was the most popular way to travel to Sicily. However, they are in bankruptcy and ceased operations in October. ITA Airways, Vueling and Whizz Air are three possibilities for traveling to Sicily. Renting a car on the mainland and taking a car ferry from Calabria to Messina is also another option. My recommendation is to visit during the spring or fall and avoid the crowds and heat of summer.

Today (Friday, 11/19) is the last day to order a Thanksgiving Pie. Pickup is available next week.

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.

M’tucci’s Italian Stuffing for Thanksgiving

Watch Cory demonstrate the recipe on M’tucci’s YouTube Channel.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Lobster & Herbed Goat Cheese, tossed with Butternut Squash, Sautéed Pink Shrimp, Sun-Dried Tomatoes & Rapini in a Lemon Cream Sauce topped with Fresh Arugula & Lemon Zest $25

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

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

Sackett Farm Pork Belly Braised in Red Wine, Porcini, Spinach, Sun-Dried Tomatoes over a Creamy Risotto $25

Weekend Cocktail

The Copperhead: Copper & Kings Apple Brandy, Berto Rosso Sweet Vermouth, Angostura Bitters, Lemon Twist


M’tucci’s Moderno

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

Pan-Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $27

Sackett Farms Pork Belly: Creamy Carnaroli Risotto, Carrots, Celery, Mushrooms $21

Weekend Cocktail

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



M’tucci’s Twenty-Five

Herb Roasted Sackett Farms Pork Porchetta: Creamy Risotto, Braised Greens with a Gigante Bean Brodo, garnished with Lemon & Parmesan $26

Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $21

NY Strip: Garlic Whipped Potatoes, Grilled Brocollini, Smoked Blackberry Bone marrow Butter $27

Weekend Appetizer

Ciccioli di Miale: House Cured Sackett Farms Fried Guanciale, Red Chile Fennel, Honey, Arugula, Amalfi Lemon Oil & Shallots $6

Weekend Cocktail

Enjoy a great evening for a great cause.

Live Music for December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

December

12/2

Lani Nash @ 25

Kirk Matthews @ Moderno

12/3

RJ Perez @ Moderno

12/9

Jason Seel @ 25

Cali Shaw @ Moderno

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

Jason Seel @ 25 7:30-10 plus DJ 10:30-12:30

Lani Nash @ Moderno 7:30-10 plus DJ 10:30-12:30

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

Don’t miss next week’s La Gazzeta for news about Holiday Gift Cards, a fundraiser for the Sophia Fund and M’tucci’s participation in the Nob Hill Shop & Stroll.

Thanks for reading. See you next Friday. Ciao!

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!

M'tucci's in Rome, Day 4

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Our Air BnB looked over the Campo di Fiore, one of the oldest outdoor markets in Rome. The market is set up every morning around 6:30 and removed before sundown every day, allowing the restaurants to double their outdoor dining spaces. Vendors in the market sell kitchen tools, clothing, fresh produce and, of course, fresh flowers. It’s surrounded by restaurants and cafes, so it is a popular place for tourists and locals.

It was a great place for a base while visiting Rome: a short walking distance to good restaurants, 10 minutes from Piazza Navona, and 20 minutes walk from either the Vatican or the Coliseum.

Lunch was planned for a successful restaurant that was born in Rome, but now has additional locations in Japan, London, Portugal, New York and in several Italian cities. Obicá closed their Campo di Fiore location during the pandemic, but the original location near Piazza Navona is still going strong. They specialize in sourcing fresh mozzarella, burrata and cured meats from producers throughout Italy. They rely on great ingredients that are prepared simply, which is M’tucci’s philosophy. We highly recommend a meal here.

After a few of us did the Coliseum tour, we walked to a relatively new, hip bar with an Asian theme called, Drink Kong. Creative cocktails and Interesting food combinations, although the chips with ketchup are not recommended!

Hopping on the Lime and/or Bird scooters, we motored down the hill to our chosen restaurant only to find a sign on the door saying they were closed due a positive COVID test within the family. Remembering an interesting looking place that we walked by the day before, M’tucci’s Angels revved up our electric scooters and braved heavy traffic (and sidewalks) to arrive at our dinner spot. Even though DaRoma is close to the Trevi Fountain and the Spanish Steps, we snagged a table. One of the highlights was oysters from the Adriatic. Luckily, John’s favorite gelato place, 150 Giusti (flavors), just happened to be on our route back to Campo di Fiore.

Our last day in Rome was busy, with a pasta making class for John & Shawn and more cocktail research for Austin and Amanda. We’ll have stories from our last day in two weeks in La Gazzeta.

Weekend Specials

M’tucci’s Italian

Ravioli: Green Chile/Ricotta, Prosciutto, Shrimp, Spring Onions, Red Bell Pepper Pesto topped with Creamy Mozzarella and Pine Nuts $23

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

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

Red Wine/Tomato Braised Beef: Mushrooms, Caramelized Onions, Red Bell Peppers, Broccolini over Creamy Polenta $25

Weekend Cocktail

Just for Halloween - The Gravedigger

The Gravedigger: Kahlúa, CB Brandy, Espresso, Vanilla, Heavy Cream, Garnished with Crumbled Chocolate Cookies and Candy Bones

M’tucci’s Moderno

14 oz NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Branzino: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $29

Braised M’tucci’s Artisanal Italian Sausage & Polenta: Creamy Mascarpone Polenta, Sautéed Spinach, Caralized Onion, Red Wine Marinara $20

Weekend Cocktail

Pumpkin Pie Martini: Vanilla Vodka, Cream, Whipped Cream & Graham Cracker Crust



M’tucci’s Twenty-Five

Hand Cut Bone-In 24 oz. NY Strip Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $21

Vitello e Polenta: Grilled Veal Tenderloin, Creamy Mascarpone Polenta, Braised Spinach with Roasted Red Peppers, Served with a Pancetta White Bean Demi

Weekend Cocktail

Spiced Cranberry Mule: Tito’s Handmade Vodka, Cranberry Juice, Liquid Alchemist Spiced Apple Syrup, Gosling’s Ginger Beer,Fresh Lime Juice

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

Thursdays @ 6:30 & Fridays @ 7:30

10/29

Cali Shaw @ Moderno

11/4

Amy Faithe @ 25

Jason Seel @ Moderno

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

NM Living - M’tucci’s on Monday

Chef Damian Lucero demonstrated a couple of easy Cicchetti recipes that you can do at home for your holiday party. Click here to see the segment, which airs every other Monday on KRQE at 9:00am.

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Day 3

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Day three began with coffee at a Roman cafe institution, Sant’ Eustachio il Caffe near the Italian Senate building and Piazza Navona. Sant’ Eustachio has been roasting coffee beans with a wood-fired roaster since 1938. Unlike many of the large Italian coffee companies, Sant” Eustachio believes in medium roasts to preserve the flavor of the beans. Like many caff es throughout Italy, a cappuccino is less than 3€, especially if you drink it at the bar. Drinks are slightly higher when you sit at a table and order.

In addition to having a Covid vaccine to enter Italy, you must have a negative test 72 hours before arrival and departure, so the team went to a pharmacy for Antigen tests and then had a tour of the Coliseum scheduled. I was there to document the trip and to take iconic photos of Rome that would hang on the walls of M’tucci’s Bar Roma (scheduled to open in Nob Hill in late 2021 or early 2022).

One of Rome’s iconic structures is the Vittoriano, located on a major street that runs from the Vatican to the Coliseum. It was built to commemorate King Vittorio Emanuele II, who presided over the unification of Italy.

rome_3.002.jpg

Meeting John, Austin, Amanda & Shawn after their Coliseum visit, we picked up Lime scooters and headed into Trastavere, a neighborhood that is on the west side of the Tiber River. Our destination was the restaurant Trapizzino that created a distinctly Roman sandwich of the same name. Ten years ago Chef Stefano Callegari, stuffed fresh triangles of bread with different fillings and kept the prices low for a quick and easy lunch. We ordered trapazzini stuffed with tongue in green sauce, eggplant parmesan and chicken cacciatore. There just happened to be a Sicilian gelato shop next door. How convenient!

Afternoon research consisted of Amanda on the phone trying to make a reservation at Jerry Thomas, Rome’s most popular Speakeasy, and John deciding on a restaurant for dinner. Our walk to dinner took us through Trastevere, to the Testaccio neighborhood and Osteria degli Amici. The menu was filled with some of the usual Roman pasta dishes; Amatriciana, Cacio e Pepe & Carbonara, but it also had some interesting combinations that caught John’s attention.

The Fried Mozzarella roll was amazing, as was the Ravioli with Taleggio & Red Wine Sauce. John exclaimed that it was the best example of Roman cooking we had seen.

Amanda’s research and efforts were as successful as John’s and we had 10:30 reservations for the speakeasy Jerry Thomas Project. A small, intimate space (a private club, so smoking is allowed) with creative bartenders and a creative cocktail menu. We spent some time talking with one of the owners, who told us about some of the more innovative things they were doing with Italian spirits and products. Two of the more interesting are a Vermouth made from Barolo wine and a barrel aged Campari.

It was a day filled with great experiences and interesting takes on Roman cuisine and cocktails, which just might appear on the future M’tucci’s Bar Roma menu.

Weekend Specials

M’tucci’s Italian

Ravioli:Braised Ham & Ricotta/Goat Cheese with Sweet Potatoes, Turnip Greens, Brown Butter Sage Sauce & Shaved Parmesan $23

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $31

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

Sackett Farms Braised Pork Ribs: Creamy Polenta, Braised Carrots, Celery, Onion and Thyme with a White Wine Braising Sauce

Weekend Cocktail

Smoke Peach Shrub: Buffalo Trace Bourbon, Smoked Peach Shrub, Fresh Lemon Juice, Cane Syrup

M’tucci’s Moderno

6 oz Black Angus Beef Tenderloin: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $34

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $28

Beef Tortellini: Cajun Beef Tips, Tomatoes, Green Onion in a Rosa Sauce $19

Weekend Cocktail

Fall is Here!: Nonino Aperitivo, Apfel, Apple Brandy, Cinnamon Simple Syrup


M’tucci’s Twenty-Five

Hand Cut 24 oz. T-Bone Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Skin on Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $2

Atlantic Salmon Manicotti: with a Lobster Cream Sauce $21

Weekend Cocktail

Maple Black Walnut Old Fashioned - Whistle Pig Piggyback 6 Year Rye, 1792 Small Batch American Bourbon, Maple Syrup, Black Walnut Bitters & a spritz of Laphroaig 10-Year Islay Single Malt Scotch Whiskey

M’tucci’s 2019 Rosso is here!

The new M’tucci’s 2019 Rosso is here. A blend of Cabernet, Primitivo, Barbera & Syrah varietals from Amador County.

The new M’tucci’s 2019 Rosso is here. A blend of Cabernet, Primitivo, Barbera & Syrah varietals from Amador County.

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

Thursdays @ 6:30 & Fridays @ 7:30

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

M’tucci’s Catering

It’s been a busy couple of months with weddings, private parties and tent gatherings at the 2021 Albuquerque Balloon Fiesta. Planning a holiday party or a holiday wedding? We have private dining rooms available and can handle any off-site catering. We’ll even let you rent the entire restaurant for an event., like this September rehearsal dinner at M’tucci’s Twenty-Five followed by a garden wedding in the Rio Grande Valley.

Call Taña Martinez, Catering Manager (505) 350-0019

M’tucci’s on Monday - New Mexico Living - KRQE

Every other Monday, one of our talented team members appears on New Mexico Living to bring the latest news from M’tucci’s and sometimes a cooking demonstration. If you miss the 9:00am program, you can watch the most recent segment by clicking on this link.

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Thanks for reading. See you next week. Ciao!

M'tucci's in Rome, Day 2

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After a good night’s rest, we were off for a full day which began with coffee at Roscioli Caffe at 9:00 and with a speakeasy at 1:30am. Food and drink research is not for those who lack stamina.

Austin experimented with one of the more unusual coffee offerings at Roscioli - think espresso meets pudding. John was amused and Austin stuck to cappuccino for the rest of the week.

Is it coffee or is it dessert?

Is it coffee or is it dessert?

A walk across the river Tiber took us past Castel Sant’ Angelo, a circular castle which was built in the 2nd Century. The line into the Vatican wasn’t particularly long and we all marveled at the size and grandeur of St. Peter’s Basilica.

One of the regular guests at M’tucci’s Moderno told Amanda we had to have lunch at a small family place 3 blocks east of the Vatican, so I suppose that was our real purpose for being in the neighborhood. Hostaria Dino e Toni just celebrated their 29th year in business, mostly with Dino running the front and Toni running the kitchen. All of the outside tables were full when we arrived, but we were told, “momentito”. Dino and another server appeared from inside with a folding table, five folding chairs, then five set ups and we were ready for lunch.

They were busy so it appeared that Dino is a little bit gruff at first, but he is all heart. There is a menu, but we let Dino bring out what his brother Toni was making special for that day. Aqua? Si, still. Antipasti? Si. Vino? Si, bianco e rosso. Pasta? Si. Fish or Meat? NO! It's too much. Don’t worry, there will be dessert.

The highlight of the dessert plate was the Caffe Granita (coffee-flavored crushed ice) with Panna Cotta on the bottom and whipped cream on top. The tiramisu was very good, too. Finish with a Malvasia from Sicily (Dino simply brought the bottle and five glasses) AND, if you have cleaned your plate (and you better) there will be Limoncello.

Early in the antipasto course, there was one piece of eggplant pizza on the plate (the third plate of antipasti) and as he hurried by our table he looked at the plate and said, "Finish!" before going to the next table.

They love good eaters. At Hostaria Dino e Toni, wasting good food is not how you get after dinner goodies brought to your table.

We walked off the large lunch, strolling through the Piazza del Popolo, down the Spanish steps and past the Trevi fountain. Then we opened up the Lime app on our phones, became daredevils and took the scooters back to our apartment through Rome’s busy traffic.

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Not a M’tucci’s employee!

Not a M’tucci’s employee!

That evening we went to a small place in Campo dei Fiore, chosen by John because he said, “the menu is not typical Roman dishes and, really, how many times do you need to eat Carbonara or Cacio e Pepe.” It was a statement, not a question.

Ditirambo claims to have authentic Italian cuisine, but it’s more related to Piedmont and definitely has a creative flare. We ate Beef Tartare with a soft egg, black truffles and shaved Piave Vecchio (the same cheese that M’tucci’s Italian uses for Pasta dalla Forma); Taglierini with Sausage Ragout, Beef Cheeks braised with Montepulciano wine and some of the best roasted potatoes we had in Rome.

After being turned away from Jerry Thomas Speakeasy on the first night, the team discovered a small basement Speakeasy in the same area. Argot was welcoming to us - even without a reservation - and after selling us memberships for a nominal fee, they enjoyed some cocktails. Still unsuccessful to snag a Jerry Thomas reservation on our second night, we returned to Argot and saluted the small intimate space and our good fortune.

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Don’t miss next week’s La Gazzeta to find out if we were able to visit the exclusive Jerry Thomas Project.

Weekend Specials

M’tucci’s Italian

Ravioli: Herbed Ricotta filled raviolis, sun dried tomatoes, fresh carrots, pink shrimp, spring onions, lemon-saffron cream sauce, sunflower seeds $23

24 oz Hand Cut Bone-in NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared Fish: Bronzino, creamy garlic mashed potatoes, grilled artichoke, sautéed arugula, lemon caper butter sauce $29

Braised Beef: Garlic mashed potatoes, caramelized onions, roasted red peppers, broccolini, savory brodo $25

Weekend Cocktail

Sangria Martini: Absolute Vodka, Fresh Lime, Cane Sugar, Anciano Crianza Tempranillo

M’tucci’s Moderno

14oz NY Strip: Salt water potatoes, grilled asparagus, salsa verde $32

Rockfish: Garlic mashed potatoes, sautéed arugula, roast artichoke, caper lemon butter sauce, prosciutto powder $21

Seafood Cannelloni: Shrimp, lobster, crab ricotta filling, Rosa sauce, spicy marinara $27

Weekend Cocktail

Flor de Otoño: Cucumber infused casamigos Blanco tequila, Anchor Reyes Chile Liqueur, lime, simple syrup, grapefruit bitters, salt, fresh orange wheel.


M’tucci’s Twenty-Five

14 oz. Ribeye: Garlic whipped potatoes, grilled broccolini, smoked blackberry bone marrow butter $34

7 oz. Amberjack: Roasted garlic mashed potatoes, grilled escarole, seared artichokes, lemon butter, capers $23

Weekend Cocktail

Pesca Amara: Absolute Peach Vodka and Cappalletti Apertivo combined with lemon juice and cane syrup, topped with Caposaldo Prosecco.

M’tucci’s on Monday - New Mexico Living on KRQE

If you missed the segment with Catering Manager Taña Martinez and Minister of Culture Howie Kaibel talking about Balloon Fiesta catering, you can Click Here to Watch.

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

Thursdays @ 6:30 & Fridays @ 7:30

10/1

Melissa Rios @ Moderno

10/7

Cali Shaw @ Moderno

Lani Nash @ 25

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Roma, Day One

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We want your visit to the future M’tucci’s Bar Roma to be a slice of Rome. If you have been reading La Gazzeta for awhile or if you have traveled to several of Italy’s regions, you know that Italian food is a pretty broad term that really doesn’t describe the food of Italy, which is definitely regional. The menu in a Tuscan restaurant will probably not have the same items as a Roman restaurant. In order to bring Rome to you, we needed to experience Rome ourselves.

Five of us have spent the last five days doing just that. We walked and scootered the streets, visiting grand piazzas, monuments, ancient churches, osterias, restaurants, caffes, bakeries, gelato shops, and as the name M’tucci’s Bar Roma implies - bars and speakeasies.

During the next few weeks, La Gazzeta will bring you the images and experiences from our trip, which will help us make M’tucci’s Bar Roma a destination in Nob Hill.

The first day in Europe is always an exercise of acclimatization. After flying for 10 hours, we arrived in Campo dei Fiore at 9:00am (1:00am New Mexico time) with its bustling flower and vegetable market. Our goal was to walk, get a lot of fresh air and basically stay up as late as possible to reset our internal clocks.

We started at Roscioli caffe, one of three Roscioli food spots near Campo. Expertly roasted beans and fresh pastries keep this spot crowded throughout the day. Roscioli’s Salumaria is open for lunch and dinner and is nearly impossible to visit without a reservation - but we had one for 7:00pm.

We walked to Piazza Navona and wowed at the majestic fountains by Bernini and the former family palace of Pope Innocent X who reigned from 1644-65. The piazza was relatively empty compared to past visits.

Down a narrow street are several restaurants and it was time for brunch, since the Italian cornetto doesn’t keep one going for long. We found Mami Pizza, which makes slices with creative toppings - the cheese and escarole was fantastic. They also do a version of arancini called suppli, fried balls of rice with flavored ingredients.

Nearby, next to the Italian Senate and a few steps from the Pantheon is the Caffe Sant’ Eustachio. Anchoring this small piazza, they have been roasting beans in a wood-fired roaster since the 1930s. Always a crowd and always good cappucino and espresso.

After checking into our Air BnB at 3:00 to unpack and clean up, we made our way to small neighborhood bar for Prosecco and then to Roscioli Salumeria for dinner. It was good, but given the hype and popularity, we were expecting more. We tried to go to Rome’s first Speakeasy, Jerry Thomas Project, but you have to call ahead (and we called and called but couldn’t get an answer) to reserve a spot in the exclusive club which only seats 25. We were turned away.

We’ll be back with more of Rome in the next La Gazzeta.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $36

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

Jalepeño Goat Cheese Ricotta Ravioli: Roast chicken, marinated tomato, pickled jalepeño, roasted red bell peppers, spicy cream sauce $23

Braised Beef and Shrimp: Creamy polenta, mushroom, cherry tomato, scalliion, crispy shallot $23

M’tucci’s Moderno

14oz NY Strip: Salt water potatoes, grilled asparagus, salsa verde $32

Mahi Mahi: Garlic mashed potatoes, sautéed arugula, roast artichoke, caper lemon butter sauce, prosciutto powder $28

Jumbo Shrimp Pasta: Pink shrimp, yellow onion, celery, grape tomatoes, seafood sauce, fettuccine pasta $28

Weekend Cocktail


M’tucci’s Twenty-Five

Pork Chop allá parmigiana: Crispy breaded bone in pork chop, spicy marinara and melted mozzarella, served with a fettuccine cacio, topped with sautéed mushrooms and spinach $20

14 oz. Ribeye: Mashed potatoes, grilled broccolini $39

Mahi Mahi: Mashed potatoes, grilled escarole, artichokes, lemon butter, capers $28

Coconut Crust Sword Fish: potatoes green beans and spinach and an orange gastrique. Lunch special for today $15

Weekend Cocktail

Goodbye Summer: Nickel vodka, strawberry lemonade shrub, lemon juice, cranberry juice, simple syrup, topped with Sprite

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

Thursdays @ 6:30 & Fridays @ 7:30

9/24 Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

10/1

Melissa Rios @ Moderno

10/7

Cali Shaw @ Moderno

Lani Nash @ 25

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno

Thanks for reading. See you next Friday. Ciao!

Italian Memories

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We are planning for a September/October visit to Italy, as long as they remain open to U.S. visitors. For any of you planning a trip, the Italian Ministry of Health is scheduled to issue an update to their rules for travelers arriving from the U.S.

The most recent announcement is that a digital or paper document will be required to be able to dine inside or to go inside a museum. The Italian authorities will issue the document to anyone with a vaccine, or who has recovered from Covid-19 or who has had a negative test.

Here are a few photos from past travels.

M’tucci’s Italian

M’tucci’s M’tucci’s Italian rolled out a new menu today. Click here to view it or look for it on the M’tucci’s Italian Facebook page. Many of your old favorites are still available and several dishes that have been Weekend Specials during the past few months were added to the daily menu.

M’tucci’s Artisanal Italian Sausage

Now available at Albuquerque, Santa Fe and Taos Alberstons Markets and all M’tucci’s locations. Check out this video of Chef Cory showing you how to make a sausage pasta sauce.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $36

Pan-Seared Ono - Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $27

Sunday Only

Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

Sackett Farms Pork Picatta: Tomatoes, Capers, Feta Cheese, Spaghettini & Arugula Lemon Butter Sauce $19

12 oz. Ribeye: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared Baja Striped Bass: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $29

Weekend Cocktail

Jungle Book: Bumbu Rum, Campari, Spiced Liqueur, Almond Syrup, Tiki Bitters, Lime Juice

M’tucci’s Twenty-Five

14 oz. NY Strip : Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter MP

Pan-Seared Swordfish: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $25

Chicken Marsala: Pan-Seared Chicken Breast, Fig Marsala, Grilled Broccolini, Garlic Mashed Potatoes, $21

Sorbetto: Raspberry Lemon

Gelato: Vanilla, Berry Swirl

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

7/30

Cali Shaw @ Moderno


8/5

Kirk matthews @ 25

Eryn Bent @ Moderno

8/6

RJ Perez @ Moderno


8/12

Cali Shaw @25

Kirk matthews @Moderno


8/13

Lani Nash @ Moderno


8/19

Lani Nash @ 25

Melissa Rios @ Moderno


8/20

Kick Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao!

Let's Go To Italy!

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NOTE: All M’tucci’s locations are closed on the 4th.

It’s time to travel and I’m sure that some of you are ready - if not already making plans to travel. My wife and I, along with her parents, are planning our Italy trip for September. The plan is to visit Venice, Tuscany, Rome and Sicily. I would like to offer some tips and ideas to help you plan your own trip to Italy. I will also visit some bars in Rome for the new M’tucci’s Bar Roma, coming to Albuquerque’s Nob Hill neighborhood in December.

At the moment, Italy does not require a vaccination card from U.S. visitors. There are two paths to entry without having to quarantine. You must show a negative Covid test within 48 hours of departure and you must take a rapid Covid test upon arrival or show a vaccination card. Two negatives and you won’t be required to quarantine. The rules could be revised on July 31. Click here to see the rules from the Italian Ministry of Health.

Seats are filling up, so if you are thinking of traveling, don’t wait too long. The route through Atlanta on Delta is heavily booked. There are seats available and decent fares on American and Alitalia. I recommend booking through the airline’s site. In case anything goes wrong, or if there are delays, the airlines will be more helpful if you booked directly with them, rather than if you book your trip through Expedia or another travel site.

We have been using Air BnB, VRBO and Booking.com for accommodations. There is a great site for traveling from point A to point B, called Rome2Rio.com (it was much better before Expedia bought it). Plug in two destinations and the search results tell you how long it takes by train, plane, car or bus and the approximate cost for each mode of travel. Train travel in Italy is not as fast as pre-pandemic times, since the high-speed trains between cities are not running at the moment, probably due to low demand. As of now, the trip from Rome to Florence takes 3 hours and 40 minutes instead of an hour and a half on a Frecce train. Hopefully that will change by late September.

As always, walking, eating and il dolce far niente (the sweetness of doing nothing) are the reasons for visiting Italy. In Venice there will be cicchetti, the Venetian version of tapas, found at bácari, the small wine bars found throughout Venice. Some of the popular small plates are: polpette (meatballs), fried zucchini flowers filled with baccala, cheese and fennel crostino and variations on local, fresh seafood. Locals move from place to place, sampling the small glasses of wine with their cicchetti, some for as little as 2 euros per glass. Small plates at M’tucci’s are inspired by cicchetti, such as Pizzeta, Shrimp Cocktail and Fried Artichokes.

In Tuscany we will be sure to have ragu and salami made from wild boar, young Tuscan pecorino, Chianina beef and lots of Brunello di Montalcino. Some of the specialities in Rome include the four kings of pasta; cacio e pepe, amatriciana, carbonara and gricia, as well as fresh burrata, and lots of artichokes.

Our first trip to Sicily will concentrate on the Southeast coast of the island, taking in some historic Greek ruins, Baroque hill towns and lots of seafood. Some of Sicily’s specialties are: arancini (fried rice balls stuffed with ragu or cheese and available at all M’tucci’s), caponata (the sweet and sour eggplant appetizer and fresh sardines grilled or with pasta. The slopes of the active volcano, Mt. Etna, are producing some of Italy’s best wines and an amaro called Amara, made from blood oranges and herbs. So many new things to try!

I prefer using books as a reference for restaurants and sights, as opposed to TripAdvisor and all the other “review” sites. The opinions of seasoned travelers, writers and eaters like Matt Goulding, Elizabeth Minchilli and Frances Mayes are much more valuable to me than some unknown person with questionable taste and an opinion.

If you aren’t planning on venturing across the Atlantic, you can have the next best thing at M’tucci’s with bar seating, patios and, as always, the best chef-driven Italian cuisine possible.

M’tucci’s Bar Roma

Coming to the corner of Central and Wellesley sometime in December is our newest restaurant, which will concentrate of craft cocktails, small plates and Charcuterie. We are beginning the process of renovation, and recently had the site cleansed of any bad juju and negative vibes. Bar Rome will be a new and vibrant addition to Nob Hill. Follow the Bar Roma page on Facebook for updates. Click here to follow.

M’tucci’s Artisanal Italian Sausage

Now in New Mexico Albertsons Markets in Albuquerque, Santa Fe and Taos. Sourced from our farm partners, Sackett Farm, it’s made with red wine and spices (and costs less than the national mass produced brands). Cory has created another recipe for using the sausage. You’ll love the Spicy Marinara & Sausage Pasta. Check out the video below and follow Cory’s instructions.

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M’tucci’s YouTube Channel

There are more than 80 videos on our channel demonstrating cooking techniques and cocktail recipes. Click here to go to the channel. You can subscribe for free so you will be notified when a new video is added.

Weekend Specials

NOTE: All M’tucci’s locations are closed on the 4th.

M’tucci’s Italian

24 oz Hand-Cut T-Bone: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $34

Pan-Seared Sand Dabs - Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $21

Pesto Ricotta Ravioli: Spring Peas, Caramelized Onion, Tomato, Garlic, Morcilla, Goat Cheese & Roasted Red Bell Cream Sauce $23

Pasta Della Forma

House Made Spaghettini & Piave Vecchio Cheese, Minimum of two orders, Prepared Table side - $38, Chef’s Condiments Add $3

Appetizers

Beer-Battered Herbed Ricotta-Stuffed Squash Blossoms: Capers, Aioli Pickled Zucchini $10

Clam Toasts & Pancetta with Fennel, Sun-Dried Tomato, White Wine Butter Broth $12

Weekend Cocktail

Italian Sangria

Sunday Only

Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

10 oz. Hand-Cut NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $21

Braised Beef Short Ribs: Mascarpone Cream Polenta, Sautéed Spinach, Red Wine Tomato Sauce $24

Weekend Cocktail

Aperol Bergamot Spritz: Mionetto Prosecco, Aperol, Italicus Rosolio di Bergamotto Liqueur


M’tucci’s Twenty-Five

12 oz. Hand-Cut NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27

Pan-Seared Mahi Mahi: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $23

Amaro Glazed Beef Tips: Roasted Tomato Polenta, Sautéed Gralic & Greens, Walnot Gorgonzola Scallion Gremolata $21

Weekend Cocktail

Fit for a King: : Copper & King Bourbon Barrel-Aged Apple Brandy, Cardamaro, Schonhauer Apfel Liqueur, Dolin Blanc Vermouth, Bitterman’s Tiki Bitters

Live Music at M’tucci’s

M’tucci’s Moderno

7/2Lani Nash

7/8 Melissa Rios

7/9 RJ Perez


M’tucci’s Twenty Five

7/1Lani Nash

7/8 Kirk Matthews

Thanks for reading. See you next Friday. Ciao!

Italian Trattorias

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Editor’s Note: I am on vacation this week, but we are honored and excited to feature an excerpt from an essay in Pasta, Pane, Vino by James Beard Award-Winning author Matt Goulding. Probably one of the best books written about Italian food and travel, Pasta, Pane, Vino takes the reader on a culinary adventure throughout the peninsula. A more detailed bio and a link to his books follow the essay.

In the chapter about Rome, he answers the question (with great examples): what is a trattoria? When I read his description, I thought, “he just described M’tucci’s.

We hope you enjoy it enough to buy the book, in addition to the other two in the series about Japan and Spain. Read on.

Rome

Rome

“Ristoranti, the most formal class of dining in Italy, have the prices and the worldly clientele to experiment, but the heart of Italian food culture, especially Roman food culture, is the trattoria, an institution historically built on an infallible formula: good product, unfussy technique, reasonable prices. According to my friend Alessandro, there are only a few true trattorie left in Rome, and he dispatches me to one with a friend, Andrea Sponzilli, another intrepid food writer. “He’ll know what to order.”

Among the pillars of Italian cuisine, pasta is the most sacred—the one that has inspired thousands of books, millions of journeys, and infinite debates about the way to do it right.

The rest of the world openly wonders what makes Italian pasta so good and theirs so mediocre, but the answer is right in front of their faces: the pasta itself. The bond between flour and water (and in some cases egg) is sacrosanct, and it must not be broken unnecessarily, compromised by sloppy cooking or aggressive saucing or tableware transgressions. That means cooking it properly, ignoring package or recipe instructions and instead relying on a system of vigilant testing until only the barest thread of raw pasta remains in the center of the noodle. That means saucing it sparingly, in the same way a French chef might dress a salad, carefully calibrating the heft and the intensity of the sauce to the noodle itself. That means refraining from unholy acts of aggression: throwing it against the wall, adding oil to the boiling water, spinning the pasta against your spoon, or for God’s sake cutting the noodles with a knife and a fork. Above all, that means thinking not addition but subtraction, not what else can I add, but what can I take away?

Italian cuisine, at its very best, is a math problem that doesn’t add up. A tangle of noodles, a few scraps of pork, a grating of cheese are transformed into something magical. 1 + 1 = 3: more alchemy than cooking.

No strain of regional Italian cooking expresses that more clearly than the iconic pastas of Rome: gricia, carbonara, amatriciana, and cacio e pepe. “They are the four kings,” says Andrea as we peruse the menu of Cesare al Casaletto, a trattoria in Monteverde. It’s ten minutes from the center of Rome, but for tourists who rarely cross the Tiber except to dip a toe in Trastevere, it might as well be in Florence. Our table of four decides to divide the royalty among us, and when the four dishes arrive, a silence falls over us. There’s a near-spiritual significance to having these four pastas on the table at once—each revered enough to have achieved canonical status among carb lovers the world over, but none containing more than a handful of ingredients.

Carbonara: The union of al dente noodles (traditionally spaghetti, but in this case rigatoni), crispy pork, and a cloak of lightly cooked egg and cheese is arguably the second most famous pasta in Italy, after Bologna’s tagliatelle al ragù. The key to an excellent carbonara lies in the strategic incorporation of the egg, which is added raw to the hot pasta just before serving: add it when the pasta is too hot, and it will scramble and clump around the noodles; add it too late, and you’ll have a viscous tide of raw egg dragging down your pasta.

Cacio e pepe: Said to have originated as a means of sustenance for shepherds on the road, who could bear to carry dried pasta, a hunk of cheese, and black pepper but little else. Cacio e pepe is the most magical and befuddling of all Italian dishes, something that reads like arithmetic on paper but plays out like calculus in the pan. With nothing more than these three ingredients (and perhaps a bit of oil or butter, depending on who’s cooking), plus a splash of pasta cooking water and a lot of movement in the pan to emulsify the fat from the cheese with the H2O, you end up with a sauce that clings to the noodles and to your taste memories in equal measure.

Amatriciana: The only red pasta of the bunch. It doesn’t come from Rome at all but from the town of Amatrice on the border of Lazio and Abruzzo (the influence of neighboring Abruzzo on Roman cuisine, especially in the pasta department, cannot be overstated). It’s made predominantly with bucatini—thick, tubular spaghetti—dressed in tomato sauce revved up with crispy guanciale and a touch of chili. It’s funky and sweet, with a mild bite—a rare study of opposing flavors in a cuisine that doesn’t typically go for contrasts.

Gricia: The least known of the four kings, especially outside Rome, but according to Andrea, gricia is the bridge between them all: the rendered pork fat that gooses a carbonara or amatriciana, the funky cheese and pepper punch at the heart of cacio e pepe. “It all starts with gricia.”

And that’s where I start, lifting the pasta from the big-bellied bowl and marveling at its humility: nearly naked, with only the faintest suggestion of human interference. To truly enjoy a pasta of this austere simplicity is to surrender yourself entirely to the scope of its achievement: How to extract so much from so little? How many ingredients in any other cuisine around the world would it take to create a dish as satisfying as this one? Why doesn’t my pasta taste like this?

You could argue that the two central ingredients at the heart of Rome’s pasta culture aren’t really ingredients at all: the first is water. Not just any water, but the water used to cook all those batches of pasta throughout service, each successive batch of noodles leaving behind a layer of starch that steadily transforms the water into an exquisite binding agent, perfect for adding to a pasta sauce to adjust the consistency and clinginess.

The other vital ingredient in the Roman pasta canon is a simple but vital technique: a flick of the wrist, the aggressive movement needed to emulsify the cooking water with the fat in a pan of pasta sauce. By swirling the pan with one hand and using a set of tongs with the other to keep the starch in constant motion, like a Cantonese chef taming the breath of the wok with a hand that never stops moving—what Italians call la mantecatura—a thirty-second mating ritual of intense amorous energy wherein pasta and condiment become one. Without water and without the wrist motion, cacio e pepe would be nothing more than pasta dressed with cheese and pepper, gricia would be noodles in a mess of rendered pork fat. (Of course, most non-Italian cooks don’t even attempt this delicate dance, opting instead to go the route of poor Nigella, adding cream to their carbonara and cacio e pepe.)

The Cesare specimens are among the finest I’ve tasted. Using rigatoni instead of spaghetti for carbonara would evoke an avalanche of angry Facebook posts from pasta purists, but there’s no doubt that the hollow shape makes a more generous home for the silky sauce. The gricia is deserving of its fame across the city, the toothsome strands of housemade tonnarelli robed in a soft blanket of warm pig fat and pecorino. And the cacio e pepe, well, let’s just say the cacio e pepe will follow me everywhere across this country in the months to come, a three-ingredient measuring stick for the greatness of Italy’s regional cuisine. Albert Einstein said he saw the possibility of a higher power in the harmony of the natural world; some find it in the magnificent complexity of the human body. I see it in the miracle of cacio e pepe.

Before the hushed reverence of our pasta moment threatens to turn lunch awkward, the sound of happy eaters snaps us out of our silence. “The story of Roman cuisine is the story of the neighborhood restaurant,” says Andrea. “Any real romano will always believe the best osteria is next door. Their loyalty is always to the neighborhood.” You can feel that loyalty in the room today: parents linger over dessert as their kids play under the table, old couples hold hands as they finish off the last few sips of wine. Maybe some have made the trip from other parts of Rome—it’s certainly worth it—but chances are that most live within strolling distance.”

If that doesn’t make you want to go to Rome and eat, I don’t know what will. Thanks Matt!

  • Used with permission From Pasta, Pane, Vino - Deep Travels Through Italy’s Food Culture by Matt Goulding, an Anthony Bourdain/HarperCollins book (2018)

  • Matt Goulding is an Emmy and James Beard Award-winning author and producer, now based in Barcelona. The former food editor at Men’s Health, he is the author of the very popular Eat This, Not That and the co-founder of Roads & Kingdoms, a digital publication that focuses on travel through food. He met Anthony Bourdain in 2010, who became a friend and a supporter of Roads & Kingdoms, and who then published Goulding’s three books about food and travel in Japan, Spain and Italy: Rice, Noodle, Fish; Grape, Olive, Fig; and Pasta, Pane, Vino. I highly recommend all three. Buy them by clicking this link.

  • Roads & Kingdoms was founded by Matt and Nathan Thormburg. Possibly one of the most valuable and comprehensive online travel and food publications available. Subscribe to Roads & Kingdoms by clicking here.

  • Follow Matt Goulding on Instagram: @mdgoulding

Burrata, Prosciutto & Artichoke Hearts at Obicá Campo di Fiori in Rome

Burrata, Prosciutto & Artichoke Hearts at Obicá Campo di Fiori in Rome

Weekend Specials

M’tucci’s Italian

24oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared California Halibut: Garlic Mash Potatoes, Sautéed Arugula, Lemon Caper Sauce $26

Ravioli: Crab Ricotta Ravioli, Sautéed Pink Shrimp, Sun-dried Tomatoes, Haricot Vert, tossed in a Brown Butter $23

Pasta: Harris Ranch Beef Tips, Wild Mushroom Gorgonzola Cream Sauce, Red Bell Pepper, Carrot, Sweet Peas, Crispy Shallot Garnish $21

Sunday Only: Half Rack of Smoked Baby Back Ribs, Salt Water Potatoes, House Made Cole Slaw and House BBQ Sauce for $18

M’tucci’s Moderno

Coming soon.

M’tucci’s Twenty-Five

8 oz Wagyu Tri-Tip: Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27

Pan-Seared Amberjack: Seared Artichokes, Garlic Whipped Potatoes, Grilled Escarole, Lemon Caper Butter Sauce $21

Salmon Fish and Chips: Green Apple, Golden Raisin, Fennel, Kale Slaw, Cajun fries, Remoulade Sauce $19

Gelato: Stracciatella

Sorbetto: Blueberry Blackberry (combined)

Thanks for reading. See you next week. Ciao!

Puglia & Southern Italy

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This post was supposed to have started with the dateline: Locorotondo, Puglia, Italy, because that is where I planned to be this week. Instead, I’m sitting at home in the Near North Valley. I’ll do my best to write about what we planned on eating and seeing while taking a slow road trip through Southern Italy.

Much of what we consider to be “Italian” food are dishes that came from Southern Italy. Pizza was invented in Naples, Campania is the country’s breadbasket and pasta likely is from here, in addition to all of the other Southern charms: eggplant parmesan and insalata caprese.

The poorest region in the country, it was ruled by several cultures who left their mark on the cuisine of Puglia,Basilicata and Campania (the three regions we planned to visit). The Greeks and the Arabs probably had the most impact, as did the system of latifundium (basically a feudal system of large farms owned by absentee landlords and worked by slaves or indentured servants).

In Puglia the Greeks left distinctive architecture (trulli) and the pillars of Italian food: oil, wine and grains. The Arabs brought eggplants, bitter oranges and refined cane sugar.

From “Tasting Italy: A Culinary Journey” by National Geographic & America’s Test Kitchen

From “Tasting Italy: A Culinary Journey” by National Geographic & America’s Test Kitchen

After flying into Bari from Rome, we were going to be based in a trulli house in Locorontondo, making side trips to some of the seaside and mountain towns in Puglia and Basilicata, such as Lecce and Taranto. We would expect meals starting with soppressata or carpaccio, pastas with bitter greens and pork, fresh seafood from the Adriatic and the Gulf of Taranto or pork for small mountain farms. We would wash it down with full-bodied reds such as Primitivo or Aglianico or crisp, chilled Greco di Tufo and, of course, finishing our meals with local Amari. I was looking forward to trying out some of the region’s rosé, since they are hard to find in ABQ.

I asked Amy Haas, who created the wine list at M’tucci’s Twenty-Five about her favorite Southern Italian wines:

The Sicilian Nero d’Avola at M’tucci’s Twenty-Five

The Sicilian Nero d’Avola at M’tucci’s Twenty-Five

“When I think about southern Italy, my heart always goes to Sicily. Although the region doesn't host the popular grapes everyone loves, it does host in my opinion, some of the best. Sicilian wines are not on center stage and don't garner a huge demand in the U.S. This is just fine with me as I've never been one for trends and I cringe at the thought of popularity as any real indicator of quality. Anyway, back to Sicily and it's fairly unknown grapes. I will highlight two here, both red and both incredibly unique:

Nerello Mascalese - beautiful red berries and bright acidity fall into a surprisingly tannic backbone. The balance of fruit and acid with a tannic punch mid palate makes this wine incredibly versatile when pairing with food as well as incredibly complex on it's own. To me, it's like Pinot Noir and Nebbiolo had a really awesome baby. 

Nero d'Avola- dark fruits co-exist seamlessly with noticeable acidity and sweet, approachable tannins. Although most would describe it as a delicious full bodied red on its own, once it’s blended with Frappato (a light, floral grape also from Sicily) the result is something unparalleled on the palate. I don't have a baby making reference here.

There's just something about Sicily that makes the heart (and palate) sing. The song isn't a popular one, it's more like a B side masterpiece nobody knows about yet. Shhhhh, don't tell.”

An Aglianico from Campania, a Primitivo from Puglia and a white from Campania; all available at M’tucci’s Twenty-Five.

An Aglianico from Campania, a Primitivo from Puglia and a white from Campania; all available at M’tucci’s Twenty-Five.

The ring-shaped cracker that is usually flavored with olive oil and rosemary, taralli, are found everywhere (and on the Charcuterie Boards at M’tucci’s Moderno and M’tucci’s Italian). I was planning on seeking out some of the more unusual flavors I have read about. Orrechiette is the favorite pasta in the area, sauced in different ways, but quite often with bitter greens called rapini here, but known as rapa in Puglia. Luckily, I have some in my garden nearly ready to pick. I’ll cook it with Italian sausage, a bit of white wine, garlic and a good dose of red pepper flakes. I suppose it will help me with my wanderlust for Italy.

Cima di Rapa or Rapini. Also known as turnip tops. A bitter green that goes well with Italian sausage.

Cima di Rapa or Rapini. Also known as turnip tops. A bitter green that goes well with Italian sausage.

The sea on either side of the Salento Peninsula (the heel of the boot) is rich with shellfish, notably mussels. In many places they are packed with seasoned bread crumbs and deep fried. We planned to go to Otranto to find the version stuffed with a mixture of tuna, eggs, bread crumbs and pecorino and simmered in a tomato broth. Perhaps we would have made it to the west side of the peninsula for cozze all tarantina at the port/harbor town of Taranto, known for their mussels. So tasty, they are usually simmered in a simple broth of olive oil, garlic, tomatoes, chile flakes and white wine.

Chef Shawn at M’tucci’s has created his own take on mussels by simmering them in a bourbon/jalapeño broth. Good enough to make me forget about Puglia’s version. However, the drive around the coast along the boot heel will have to wait.

Fresh Mussels for M’tucci’s Twenty-Five’s Bourbon Braised Mussels - only available Happy Hour M-F 3:00-6:00.

Fresh Mussels for M’tucci’s Twenty-Five’s Bourbon Braised Mussels - only available Happy Hour M-F 3:00-6:00.

Continuing into Basilicata, we were going to visit Matera, which has become a tourist mecca for food and the ancient cave dwellings and frescoes. I wanted to visit to try the huge sourdough loaves called Pane di Matera. Famous, yes, but better than M’tucci’s??

After returning our car at the airport in Bari, we were going to zip across Italy to Naples (yes, to visit Pompeii), primarily to eat pizza - for three days!! It’s quite possible we would not have it for breakfast, since I’ve heard the cappuccino is stellar in Naples. We had three pizza places picked out, known for simple, high quality ingredients. Someday. If you get there before me, try out Sorbillo, Pizza La Notizia or Starita.

For now, I can eat the best pizza available outside of Italy at M’tucci’s. Quality ingredients and the best sourdough crust possible.

Weekend Specials

M’tucci’s Italian

Goat Cheese Ravioli - Truffle, Wild Mushroom, Crispy House Pancetta, Roasted Butternut Squash, Carmelized Onion, Rappini, Light Porcini Cream Sauce $23

Hand Cut 24oz Porterhouse - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared Ono - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $26

Braise - Slow Braised Harris Ranch Angus Beef, Three Cheese Spinach Artichoke Cream Sauce, House Pappardelle Pasta $25

Gelato: Berry Vanilla Shrub

Sorbetto: Mango

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

M’tucci’s Moderno

24 oz Hand-Cut NY Strip - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $31

Pan-Seared Mahi Mahi - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $26

House Pesto Ravioli - Grape Tomatoes, Shallots, Roasted Artichoke, Pesto Cream Sauce $19

Gelato: Tiramisu

Sorbetto: Raspberry Lemon

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

M’tucci’s Twenty-Five

Pan-Seared Fresh Ono - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $24

Gelatos: Dark Chocolate & Strawberry Cheesecake

Sorbetto: Raspberry Lemon

Tuesday, October 27 - 4:00

Halloween Costumes & ABQ Bartender Competition/Fundraiser

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10% total restaurant sales for the day + proceeds from competition donated to CLN Kids

Call 505-554-2660 to reserve a 4 top VIP Table for $200 - includes prime seating for the Bartender Competition, 2 rounds Charcuterie/Cicchetti & specialty cocktail

10 local bartenders competing for 1st, 2nd and 3rd place - knock out style 3 rounds

We are auctioning drinks from competition to VIP tables

Door prices for best costume.

New Desserts at M’tucci’s Twenty-Five

2019 Trip to Italy

Thanks for reading. See you next Friday. Ciao!

Tuscany

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Few places in Italy are more popular than the region of Tuscany. The cities of Siena, Florence, Lucca, Pisa and, of course, the Chianti wine growing area are what many people think of when they think of Italy. The menus at all M’tucci’s restaurants are inspired primarily by the cooking of Tuscany. The wide array of produce and meat from small farmers and the availability of wild foods make for legendary products: wheat, vegetables, pork, Chianina beef, olive oil, pecorino cheese, wine, mushrooms, wild boar, and seafood from the Tyrrhenian Sea.

Tuscan vineyard near Pontessieve

Tuscan vineyard near Pontessieve

Ponte Vecchio over the Arno River in Florence.

Ponte Vecchio over the Arno River in Florence.

Chianti Vineyards

Chianti Vineyards

The first-time visitor to Italy could spend most of their time in Florence and Chianti, but that would mean that you would miss so much of this large region with small hill towns, coastal wineries, and hidden treasures. I have visited Tuscany several times, traveling by train and rental car. Many of the region’s small towns (and even Siena) are not reachable by train. To visit them you rely on buses (not fun on mountain roads!) or rent a car. Renting a car means driving and parking in Florence which can be a major pain. If you decide to rent a car, you should stay in nearby towns. Try the small hotels of Fiesole, which is on a hill above Florence and features great views of the city. Frequent buses deliver you to the center of the city in about 10 minutes.

A few years ago, four of us rented an apartment at I Veroni, an agriturismo outside of Pontessieve, which is less than 30 minutes east of Florence by train. The old farmhouses were converted into apartments and are surrounded by vineyards and olive trees, has a swimming pool for the warm August weather and featured great views over the valley. Agriturismos range from working farms to converted farms/vineyards and you can find these properties online at: https://www.agriturismo.it/en/

From our base in Pontessieve, we were able to park for free at the train station and arrive in Central Florence in less than 30 minutes. Day trips to the Chianti region were easy, with most towns only an hour away. Don’t miss Castellina in Chianti or celebrity Chef/Butcher Dario Cecchini in Panzano (reservations a must). One day we did a loop that included Siena, San Gimignano and Montalcino which was a total of four hours. The town of Montalcino is a classic hill town, surrounded by the famous Brunello vineyards. It is one of my favorite hill towns for eating, enjoying the scenery and the great wine. You might save a few dollars if you ship a case home!

While Florence can be trying with the large crowds of tourists around the Duomo and the Uffizi, the central market is incredible and not to be missed. Also, I had one of my best meals anywhere in Italy at Buca Mario near Piazza Republica in Florence.

Two other areas in Tuscany that shouldn’t be missed are Lucca, which is arguably the best olive oil region in Italy, and Bolgheri, where the M’tucci’s Chefs visited in June. We’ve already written a lot about the coastal region in La Gazzeta. If you missed some of the pieces about this area, click here and click here.

Consider a trip to the northwest corner in the mountains (about 90 minutes from Florence) to Carrara, home to the world famous marble caves. The marble from these mountains has been mined for centuries, providing marble for Michelangelo’s David (in the Uffizi Gallery in Florence) and for Siena’s Duomo (photo above). We toured the caves in June before a massive lunch featuring Colonnata lardo, which was the inspiration for M’tucci’s Colonnata Butter, now on Charcuterie Board C at M’tucci’s Italian.

Both M’tucci’s Moderno and M’tucci’s Italian have added seasonal dishes to the menus, in large part inspired by our June trip to Italy.

Here are just a few of the new items. Come try them soon!

Bread is very important in this region, but as we discovered, not very flavorful. One baker explained that Tuscans omit the salt, since the bread is used as a vehicle for cured meats and assertive cheeses. During the 12th century when the cities in the region were becoming powerful and wealthy, they evolved into city-states. Legend says that Pisa controlled the salt trade from the sea and refused to sell it to the Florentines. So, the Florentines quit adding salt to their bread.

Beans are ubiquitous on the Tuscan table, so much so, that Tuscans are called mangiafagioli (bean eaters). Fava, borlotti (cranberry) and cannellini beans are among the most popular.

As the weather cools, why not make one of Tuscany’s favorite dishes, pasta e fagioli (pasta and bean soup)? I have adapted a recipe from the late, great Marcella Hazan. You can pick up fresh aged parmigiano-reggiano at the Market.

PASTA E FAGIOLI

Marcella recommends cranberry beans, which may be hard to find. Red kidney beans make a great substitute. She also suggests that arborio rice can be used in place of the pasta.

  1. Sauté 1/2 C chopped onion in 1/4 C extra virgin olive oil until pale gold, then add 3 T chopped carrots (some recipes also add celery, but I don’t like the flavor)

  2. Add some pork (ham bone or another lean cut of pork) and cook for about 10 minutes.

  3. Add 2/3 C canned chopped Italian tomatoes & juice (or Muir Glen brand) and cook for another 10 minutes

  4. Add 3 C of beans (drained) stir and cook for 5 minutes then add 3 C of good beef broth bringing the pot to a gentle boil. I save all of my rinds from fresh parmesan and add several to the pot at this time and simmer. After 10 minutes scoop out about 1/3 - 1/2 C of beans and mash them or use a food mill and return them to the pot. Add salt and fresh pepper to taste.

  5. Make sure there is enough liquid to cook the pasta and bring to a gentle boil adding 1/2 lb. of small tubular macaroni. Stop cooking when pasta is firm to the bite.

  6. Swirl a tablespoon of butter and grated fresh parmesan and let the soup rest for 10 minutes before serving.

NEWS FROM M’TUCCI’S

NOTICE: All locations will be closed on Thanksgiving. Enjoy the holiday with your friends and family.

M’tucci’s @ Lava Rock Brewing Co.

Gift Certificates available for Holiday Gifts. A $20 Gift Certificate can buy a 64 oz. Growler and an Happy Hour Pint!

Home Delivery now available through Door Dash

HAPPY HOUR & NFL Football!

$7 Happy Hour Menu features The Burger, a 10” Margherita or Pepperoni Green Chile Pizza, Charcuterie Boards and Wings for $7, Monday - Friday 3:00 - 6:30. Pair the food with a beer for $10.50 or $11, depending on the beer. Not eating (why not?), then $1 off all pints. The NFL is up and running and you can catch your favorite team on one of our large five screens.

HAPPY HOUR EVERY MONDAY UNTIL THE END OF THE FIRST HALF OF MONDAY NIGHT FOOTBALL!

$5 basket of Wings all day on Sunday

RETURNING BEER - 32 Bravo DIPA (8% ABV and 100 IBU) will be available this weekend. Fall Fest, a German Fest Lager is on tap now (5.8% ABV and 20 IBU).

We’re getting serious about Live Music at Lava Rock, beginning tonight, we’ll have live music every Thursday from 6:00 - 8:00 and Fridays from 8:00 - 10:00.

November Live Music:

Tonight: Lani Nash

11/2: The Gershom Brothers

11/7: RJ Perez

11/8: Dos Pendejos

11/14: Cliser, Cook and Jones

11/15: Cali Shaw

11/21: Oscar Butler

11/22: Rebecca Arscott

11/29: Dos Pendejos

M’tucci’s Moderno

Thanks to all our fans who voted our Servers the Best of Rio Rancho.

Weekend Specials

Pan Seared Swordfish $26: Firm, very lean fish with a clean earthy flavor

Whitehaven Sauvignon Blanc 10/40: A full flavored, medium-bodied wine, with an abundance of vibrand currant and gooseberry flavors, that linger on the dry, clean finish.

Cut of the Day: Hand-Cut NY Strip $32:

Tercos Malbec 9/36: Fruity, aromatic characteristics of blackberry and ripe cherry. Has great volume/depth with a long finish, soft tannins

NEW FALL MENU ITEMS - With the weather turning cold we added seasonal items to our menu! Visit us this weekend so you are the first to try it out!

Live Music

Tonight: Melissa Rios @ 8:30

11/7: Kirk Mathews @ 7:00

M’tucci’s Italian

Weekend Specials

Cut of the Day - 24 oz Hand Cut Porterhouse, Salt Water Potatoes, Grilled Asparagus and a Balsamic Reduction

Pan Seared Seafood- Arctic Char, Garlic Mashed Potatoes, Grilled Artichoke, Lemon Caper Sauce, Sautéed Arugula

Ravioli - Fennel Roasted Duroc Pork & Goat Cheese Ravioli, Sautéed Artichoke, Haricot Vert, Shallots, Capers, Light Lemon Cream Sauce

Braised -Harris Ranch Beef Tips, Five Cheese Tortellini

Caramelized Onion, Local Gray Farm Oyster Mushrooms, Porcini Cream Sauce

  November Prix Fixe Menu

11/6/19

1st Course- Herbed Goat Cheese Bruschetta, Sautéed Mushrooms, Friarelli

2nd Course- Grilled Beef Tenderloin Medallions, Butternut Squash Puree

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Apple Pie, Salted Caramel Gelato

11/13/19

1st Course- Crispy Brie, Strawberry Shrub Jam, Dressed Greens 

2nd Course- House Sausage, Roasted White Italian Beans, Orecchiette, Pecorino, Braised Greens

3rd Course- M’tucci’s World Famous Take Home For Thanksgiving Pecan Pie, Honey-Bourbon Whipped Cream

11/20/19

1st Course- Parsnip Bisque, Pecan-Crispy Prosciutto-Fresh Herb Gremolata

2nd Course- Pan Seared Duroc Pork Cutlet, Crispy Salt Water Potatoes, Fresh Tomato-Caper Butter Sauce

3rd Course- Pear-Cranberry Crisp, House Made Honey-Thyme Gelato

11/27/19

1st Course- Chef’s Choice Charcuterie Board

2nd Course- “All’Arrabiata Ravioli” House Made Shrimp-Scallop Stuffed Ravioli, Roasted Grape Tomatoes, Fresh Pea Sprouts

3rd Course- Sweet Potato Pie, Red Chile Whipped Cream, Roasted Pumpkin Seeds

M’tucci’s Italian Café & Market

Voted Albuquerque’s Best Deli by the Albuquerque Journal’s Readers.

The Café & Market offers amazing pastries in our display case every day and we’re busy planning for the holidays. We carry the same great Italian imports, all of our artisan breads, and a wide variety of imported, domestic, and house made cheese and meat. There is an expanded selection of coffee and pastries. We have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our menu.

Don’t feel like cooking tonight, but you want to stay home? Pick up a M’tucci’s Pasta Kit: 1 lb. of House Made Pasta, choice of Bolognese or Carbonara Sauce, House Made Meat and an Italian Cheese for garnish.

Order your Holiday Pies now. Choose from Classic Spiced Apple ($14), Classic Pumpkin ($14), Green Chile Apple with Piñon Nut Streusel ($16) or Pecan with Honey Bourbon Whipped Cream ($16). Order deadline is November 21. Pies must be picked up on November 25 or 27 at any of the three M’tucci’s locations. Deposit required at time of order.

Pretty AND Tasty fresh pies.

Pretty AND Tasty fresh pies.

M’tucci’s Catering

Book your holiday parties now. We offer off-site catering from dinner parties to wedding receptions. Reserve space for your holiday party at M’tucci’s Moderno’s private dining rooms. M’tucci’s Italian Café & Market is available for evening events in December.

GUEST BARTENDERS

Partner Austin Leard and M’tucci’s Modero Bartender Tyler will be guest bartenders at Hollow Spirits Distillery Monday Night from 6:00 - 9:00pm (1324 1st St NW). Stop by and taste the M’tucci’s touch with Hollow Spirits fine spirits! We can also provide bartending and beverage service for your event.

Contact Ivy for your next event, large or small. We can handle it!

Click here to see our catering menu. 505.350.0019 or [email protected]

ONGOING NEWS

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations in Albuquerque. We deliver our fresh bread every Tuesday and Friday to Silver Street Market at 2nd and Silver. Choose from Sourdough, Fennel Rye, Wheat, Baguette, Ciabatta, and Raisin Rosemary Focaccia.

Drinking at Bosque in Nob Hill? You can order a M’tucci’s Charcuterie Board while there.

M’TUCCI’S TWENTY-FIVE JOB FAIR

Watch this space for the announcement of our January Job Fair for our new location. We are looking for highly skilled and motivated servers, kitchen workers, bartenders and managers.

SERVICE INDUSTRY NIGHT & DISCOUNTS

Area service industry workers can get a Service Industry card from us by showing proof of employment. With the card you receive 10% off your check every day and 20% off on Sundays from 6:00 - 9:00. Dine in only.

ONLINE ORDERING

Our food is available for delivery with Door Dash or for pick up. Pick up something for the weekend or on your way home from work. The links to ordering are on the Home page.

MTUCCI’S YOUTUBE CHANNEL

Videos about making cocktails and pasta and getting to know the M’tucci’s culture. Click here

See you next Friday - Ciao!