Italian Travels

/

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

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

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

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

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!

Two Perfect Weeks in Tuscany

/

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!

Visiting Tuscany & Sicily

/

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!

Tuscany

/

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!

Italy's Super Tuscan Wines

/

Like many of Italy’s regional food products, Italian wine grapes are specific to their region: Barbera, Dolcetto and Nebbiolo in Piedmont; Valpolicella in Veneto, Nero d’Avola in Sicily, Pinot Grigio in Friuli and Sangiovese in Chianti. I wrote about the wines from Chianti a few months ago and you can read about them here.

On the recent trip to Italy with M’tucci’s chefs, we were based near the town of Bolgheri in the Maremma growing region of Tuscany near the Tyrrhenian Sea. In the 1930s this area was mostly swamp and farmland and was not known for wine grapes until the 1970s, when wines from a small family-owned estate bested some of the best wines from Bordeaux in a blind tasting.

From Winesearcher.com: “in 1978, in an infamous blind tasting arranged by Decanter Magazine, the 1972 vintage of a largely unknown wine called Sassicaia, made at Tenuta San Guido estate of the Marchese Mario Incisa della Rocchetta, beat a number of top Bordeaux wines. Wine had been been made at Tenuta San Guido in a rather rustic fashion for personal consumption for some years previously, and only commercialized from the 1968 vintage, but this early example of a more polished version made by legendary winemaking consultant Giacomo Tachis led to an awakening of interest in the region.”

Vineyards around Castagneto Carducci.

Vineyards around Castagneto Carducci.

Wineries discovered that the chalky, gravelly soil (Sassicaia means stony field) and the proximity to the sea were very similar to Bordeaux. Many of them bought land and started planting Cabernet Sauvignon, Merlot and Cabernet Franc in addition to Sangiovese and Petit Verdot. The most common white wine grape in the area is Vermentino.

As the vintners improved the vineyards and their techniques, the top wines from the area continued to be known as Super Tuscans, distinctly different from a Sangiovese-dominant Chianti. Some of these top wines (with prices to match) are: Sassicaia, Ornellaia (by Antinori) and some of the wines from the Antinori Guado al Tasso estate.

Unlike many of the wine regions in Italy, the vintners in the Bolgheri area aren’t limited by strict laws governing the percentages of a specific grape in their wine and they are free to make wine that expresses “terroir.” The soil rich in minerals, limestone, clay and pebbles, and the warm sunny days with nights cooled by sea breezes all combine to produce wines that are now becoming known as Bolgheri wine instead of Super Tuscan. Probably a good idea, since most of the Super Tuscans start out a $80-$100 a bottle.

tuscany.078.jpg

The success of the wines from this area was not lost on the wine estates in other parts of Tuscany, even in Chianti itself. Ruffino produces a Super Tuscan blend called Modus at one of their estates near Florence and Arcanum Il Fauno is a red blend made primarily with Cabernet Franc near Siena. Both of these wines are available at M’tucci’s Italian. Even Antinori’s Santa Cristina (available by glass & bottle) is a blended Tuscan wine that uses Sangiovese, Syrah and Merlot, and comes from their estate near the town of Cortona (of “Under the Tuscan Sun” fame).

In fact, most of the red Tuscan wines at M’tucci’s Italian tend to be more of the Super Tuscan/Bolgheri style than straight Sangiovese Chiantis. Why?

Austin Leard, Beverage Director/Partner explains, “I think all the different levels of Chianti tend to be a little confusing and I prefer offering Italian reds that are more food friendly. The Tuscan blends are more inviting and are a better value for our guests.”

tuscany.093.jpg

One of the top wines on our wine list is from Bolgheri, Antinori’s Guado al Tasso “Il Bruciato”, a blend of Cabernet Sauvignon, Merlot and Syrah. It was one of the wines on our 6th Anniversary 7-Course tasting menu and was paired with a Braised Beef Shank. It goes very well with hearty meat or tomato based dishes.

Here are the tasting notes from the Antinori site: “The 2016 Il Bruciato offers an intense ruby red color. On the nose, the aromas of ripe red berry fruit, sweet spices, and a light and fresh minty note are the most prominent sensations. The palate is well structured, persistent, and very pleasurable in its fruity finish and aftertaste.”

italian.099.jpg

Many of these wines are going to be available as specials in the coming weeks, most of them were from the Antinori estates in different parts of Tuscany. In addition, we often come across special wines which make up our “Captain’s List”, and we pass the savings on to you. Always ask your server what is available during your next visit.

NEWS FROM M’TUCCI’S

M’tucci’s @ Lava Rock Brewing Co.

M’tucci’s and Lava Rock Join Forces

M’tucci’s kitchen is now open at Lava Rock Brewing Co. Chef Fred Gallegos is heading a team of talent in the kitchen (making those great pizzas that you all love), and he has created a menu to complement the beers made by Ram Khalsa at the brewery. Click here to see the menu, a map of the location, and the hours.

We think you are going to love the food and beer pairing at Lava Rock. Come visit Lava Rock at 2220 Unser Blvd (about a mile north of I-40). Call (505) 836-1022 for details. Their website is: http://lavarockbrewpub.com/

Check out the site and follow them on Facebook: @LavaRockBC and Instagram: @Lavarockbc

M’tucci’s Italian Café & Market

The new Café & Market continues to wow our guests, primarily because of the amazing pastries in our display case every day. Our new hours are 8:00am - 6:00pm. 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’ll still have charcuterie boards to eat in or take out with wine and beer by the glass. Click here to see our new menu.

Here is what Pastry Chef Lauren did with fresh fruit past week.

Fresh Fruit tarts, Almond Sable Crust with Citrus White Chocolate Mousse

Fresh Fruit tarts, Almond Sable Crust with Citrus White Chocolate Mousse

M’tucci’s Moderno

Weekend Specials

Goat Cheese Spaghettini Wild pink shrimp, sweet and hot peppers, toasted walnuts tossed in a light goat cheese sauce $19

Toscolo Chianti, Toscana Italy: black cherry, clover and a white pepper spice flavors

California Halibut White and flaky yet meaty texture, buttery flavor

Mimi Chardonnay, Chateau St. Michelle: Notes of apple and pear with a bright acidity, refreshing yet complex

Cut of the Day: 24 oz Bone-in NY Strip

Frescobaldi Remole, Super Tuscan, Italy: Notes of raspberry, blackberry, black cherry, aromatic spicy notes of pepper and eucalyptus

New Happy Hour Cocktail Menu

$3 Select Taps

$1 OFF all wines by the glass

$5 Aperol Spritz

$5 House Sauza Margarita

$6 House Infused Hollow Spirits Vodka Mule

$7 Tito's Martini

$7 Drink of the Week


8:30, Friday: Cali Shaw Live in the Bar

M’tucci’s Italian

Weekend Specials

The Braise: Braised Chianina Beef, Five Cheese Tortelloni, Sautéed Mushrooms & Shallots, Light Mushroom Cream Sauce

Pan Seared Fish: California Halibut, Garlic Mashed Potatoes, Grilled Italian Artichokes, Sautéed Arugula, Lemon Butter-Caper Sauce

Ravioli: Mushroom & Ricotta Stuffed Ravioli, Ibérico Chorizo, Caramelized Onions, Wild Mushroom Bechamel, Shaved Aged Parmesan, Fresh Arugula

Cut of the Day: 24oz House Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction


Weekend Brunch: 11:00 - 3:00

New menu for drinks and food. Click here.

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.

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!

M'tucci's in Italy, Part 2

/

When we reported on our traveling chefs last week, they had just finished their farm tour, the marble caves tour and lardo lunch, an artisanal bread workshop, and a truffle hunt followed by a truffle lunch. We were still trying to set up a winery tour, but most of the wineries in the Western part of Tuscany specialize in high-end Bordeaux-style wines that sell for $300 a bottle. Not exactly what we were looking for in Italy.

Olive trees and vineyards around the town of Castagneto Carducci.

Olive trees and vineyards around the town of Castagneto Carducci.

After returning from the truffle lunch, the plan for the evening was to grill the Chianina sirloin and some vegetables, make a charcuterie board of the salami and cheese, and sample the wine we had purchased. I opened a bottle for John while he was working the grill and after the first sip, he said, “What is this. Damn. Yummy.” Or something like that. We checked the label and realized it was a red that Shawn had bought at the Chianina butcher shop and the winery was located just outside of that town about 15 minutes away - and it was less than 10€. After some text messages to the butcher shop, they would try and get in contact with the winemaker. We hope for the next day, Saturday. Needless to say, eating a dinner cooked by four chefs was a real treat - like eating at M’tucci’s!

Ciabatta & olive oil; sausages, cheese, pancetta; Chianina sirloin, grilled eggplant, onion and red bell pepper.

Ciabatta & olive oil; sausages, cheese, pancetta; Chianina sirloin, grilled eggplant, onion and red bell pepper.

We had been on the road early each morning and stopped for coffee and a pastry along the way. Our country villa was among the vineyards and olive groves in the valley and we hadn’t been to the hill town a few kilometers away, so we went there for coffee and shopping, and to soak up the ambiance of a small Italian town on a Saturday morning. It’s here that you experience the rhythm of Italian life, la dolce vita (the sweet life) or dolce far niente (the pleasure of doing nothing). Life slows down and people sit in cafes enjoying their coffee and each other’s company.

The village of Bolgheri is about 10 minutes from Castagneto Carducci and is surrounded by vineyards bearing the names of some of Italy’s most prized and expensive wines known as the Super Tuscans. The vineyards in this region are only a few kilometers from the sea, which cools the land at night, giving the grapes a quality that can be superior to the warmer Chianti region. Cabernet Sauvignon, Cabernet Franc and Merlot are popular here and are probably more common than Chianti’s ubiquitous Sangiovese grape. The Super Tuscans - Sassicaia, Ornellaia, Solaia and Tignanello, to name a few - are found in the shops and on the wine lists of simple osterias and pizzerias, in addition to the upscale restaurants in town. However, you don’t have to spend your entire paycheck to get a good wine, with many local wines on the shelves beginning at 8€.

A walk around the compact streets of the town quickly emphasize that wine and tourism is the local business. The pizza was pretty darn good, too.

We got a message that the winemaker, Massimo, could meet with us. He is located just a few miles from Bolgheri in Bibbona, so he has the same land and the same weather as the Super Tuscans, but not the same prices. We arrived a little early, before the translator, so we communicated with my basic Italian and his basic English. Not a lot of English is spoken in this area, since it is much less traveled by Americans than the Chianti region or the area around Siena. Once the translator arrived, our mission was made more clear and the wine tasting moved into high gear. We like what we tasted, especially his award-winning Merlot, which surprised all of us.

After the tasting he took us to his vineyards to walk among the Sangiovese and Cabernet Sauvignon vines that were full of young clusters of grapes. He spoke about how he cares for and eventually prunes the clusters to enhance the concentration of flavors. We may not have caught all the words, but his passion and enthusiasm were obvious. With luck, we may see his wines in M’tucci’s in the future.

With no appointments on Sunday, we took advantage of our proximity to the Mediterranean Sea and tried out seafood in the busy, commercial/cruise ship port of Livorno for lunch and then dinner in a more tranquil, upscale village called San Vincenzo. Both featured seafood crudo (sushi Italian-style) featuring salmon, tuna and sea bream. We discovered some new flavors and interesting preparations.

I know you are thinking, “those guys are so lucky, eating and drinking all day long.” That’s partially true, but each meal was the opportunity to taste another chefs techniques and flavor combinations, and every meal involved a lot of discussion about what we were tasting and how it could apply to what we do at all three M’tucci’s locations. It was work - but, it was enjoyable work.

NEXT FRIDAY: A master class with a world-famous Tuscan Macellaio (butcher) followed by an unforgettable 8-course lunch with more beef than one should safely eat and a visit to a Tuscan cheese caseificio (producer and seller).

NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new.

M’tucci’s Sponsors the Urban Land Institute Program at the Albuquerque Museum, featuring renowned Urban Planner and Artist, Theaster Gates.

M’tucci’s Italian

Weekend Dinner Specials

Ravioli: Braised Lamb & Goat Cheese Stuffed Ravioli, Asparagus, Tart Cherries, Arugula, Rosemary Goat Cheese Sauce

The Braise: Sautéed Harris Ranch Beef, Gray Family Farms Oyster Mushrooms, San Marzano Tomato Ragu, Five Cheese Tortelloni

Pan Seared Fish: New Zealand Swordfish, Garlic Mashed Potatoes, Sautéed Arugula, Roasted Italian Artichokes, Lemon-Caper Beurre Blanc

Cut Of The Day: 24oz House Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction, Grilled Lemon

M’tucci’s Moderno

Weekend Specials

Chicken Marsala- $20
Two Pan-Seared Chicken Breasts served with Garlic Mashed Potatoes and
Sautéed Garlic Haricot Vert in a Marsala Wine Sauce with Mushrooms,
Sage and Garlic.
Wine pairing- Stephen Vincent Pinot Noir 7/28 Sonoma County

California Halibut- $26
Prized for its fine texture and delicate flavor with large flakes.
Served with Garlic Mashed Potatoes, Marinated Artichokes, Sautéed
Arugula with Lemon Butter Sauce and Capers.
Wine pairing- Nobilo Sauvignon Blanc, New Zealand 8/32

Hand Cut Steak of the Day: 24oz Bone-in NY Strip $33
Served with Garlic Mashed Potatoes, Asparagus and a traditional
Italian Salsa Verde.
Wine pairing- Molly Dooker "The Scooter" Merlot, South Australia 7/25

M’tucci’s Italian Market & Pizzeria

Every Thursday - Sunday: M’tucci’s pizzas, sandwiches, and charcuterie boards are available La Cumbre Westside. Look for the M’tucci’s server and we’ll bring the food to you!

New and special pastries in the deli case every week. You must try the new Sourdough Croissants!

ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the May Photo Contest was Melissa Garcia. The June Photo Contest is a hot contest right now, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. When you enter early you have the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. 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, Raisin Rosemary and Focaccia.

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

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.

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

Dinners for July will be posted in this space in the next few days

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

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Friday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

Ciao until next Friday!

M'tucci's in Tuscany

/

In my first six months of working with M’tucci’s I have been impressed by two things:

1) The partners commitment to quality and to creating the best Italian cuisine possible

2) Their belief that as good as we are, there are always ways to make it better

That’s why I am with four of M’tucci’s chefs in Tuscany, who are visiting bakers, butchers, vintners, farmers, truffle hunters and , yes of course, restaurants. They are here to observe techniques and traditions that have existed for centuries and to take part in some of the timeless work that is part of the culture of Italian cuisine.

Vineyards and Olive Groves at the edge of the Mediterranean Sea from Castagna Carducci in Western Tuscany.

Vineyards and Olive Groves at the edge of the Mediterranean Sea from Castagna Carducci in Western Tuscany.

Many of our visits are taking place in a lesser traveled area of Tuscany called Bolgheri. We only have one day in Chianti south of Florence. Our Italian purveyor is tied to this part of Tuscany and made most of these visits possible. The Bolgheri area is near the Tyrrhenian Sea, in an area renowned for their Super Tuscan wines (Sassicaia, Tignanello, Ornellaia, etc) which are wines that are made with the traditional grapes of Bordeaux (Cabernet, Merlot, Cabernet Franc and Petit Verdot). While the wines are significantly different from a Chianti made from Sangiovese, the produce and landscape in this area are all very similar to the rest of the region..

After three full days of baking, truffle hunting, farm visits and eating, the chefs have been struck by the Italian commitment to tradition (with sensible innovation), to using quality ingredients, and to making the best product possible. At the Chianina farm (which also produces pork, olive oil and wine), Alessandro, talked passionately about the importance of what he feeds his cows and how its equally important that their lives are not stressed as they make their final journey to becoming beef. One of the guys commented that they had never met a man with so much mental discipline.

Alessandro with his Chianina cows on his farm near Bibbona.

Alessandro with his Chianina cows on his farm near Bibbona.

At the bakery in Carrara, Francesco, who is in the process of modernizing his father’s recipes, has gained enough notoriety that he regularly holds workshops in Asia to teach technique. John, Cory, Shawn and Damian made ciabatta and focaccia and had long conversations with him about flour, leavening and the mysteries of great bread.

Focaccia pizza at L’Antico Molino Pandolfo in Carrara.

Focaccia pizza at L’Antico Molino Pandolfo in Carrara.

Ciabatta

Ciabatta

We were told at the beginning of the truffle walk that hunting truffles is like fishing - sometimes you have a lot of luck and sometimes you have none. The only skill involved is having an understanding of where truffles grow and, most importantly, having a well-trained dog with a refined sense of smell. Andrea brought Giotto, a 3-year-old mixed breed (easier to train) who found five black summer truffles within about 90 minutes. Since he is young, once he started digging, Andrea had to hold him back so he wouldn’t damage the precious tuber. Once the truffle was uncovered, Giotto was more interested in getting his treat than eating the truffle.

When we returned to Savino Tartufo, which makes a dizzying selection of truffle products, we were treated to a lunch that demonstrated what a fresh truffle can do to a dish, even the less expensive summer black truffle. The three-course meal showed how they could add complexity and depth to a simple spread for bruschetta or pasta. A truffle-infused Amaro? Oh yeah.

One of our best meals was served family style in a very small town near the marble caves of Carrara (the chunk of marble for Michelangelo’s David came from here). Hand carved marble boxes are used to cure Lardo, which is pork back fat. The fat is layered with rosemary, salt, clove, cinnamon and pepper in the box, which has a marble lid weighing it down, and aged for a minimum of six months. The flavor, along with the rest of the charcuterie on our plate was sublime. I think Cory said the flavors made his eyes tear up.

Boar salami, coppa, lardo, cured beef, pancetta, cured pork loin and Tuscan pecorino.

Boar salami, coppa, lardo, cured beef, pancetta, cured pork loin and Tuscan pecorino.

In the days ahead, we’ll visit a cheese producer, a vineyard, a salami maker and one of Italy’s (if not the world’s) most famous butchers, Dario Cecchini, in Chianti.

We look forward to bringing you another report from Italy next Friday and to returning to New Mexico to wow your taste buds with our experiences.

Damian, Cory, Shawn and John in Tuscany with our friends, the Chianina.

Damian, Cory, Shawn and John in Tuscany with our friends, the Chianina.

NEWS FROM M’TUCCI’S

New Summer Menus Now at M’tucci’s Italian and M’tucci’s Moderno. Click on each name to see what’s new.

M’tucci’s Italian

Weekend Dinner Specials

The Braise: Lightly Smoked and Herb Roasted 1/2 Chicken, Garlic Mashed Potatoes, Sauteed Hericot Verts, Tart Cherry Gastrique

Ravioli: Three Cheese-Red Chile Stuffed Ravioli, Sliced Italian Sausage, Local Italian Mushrooms, Caramelized Onions, Savory Lemon Brodo, Basil Micro Greens

Pan Seared Fish: Icelandic Cod, Garlic Mashed Potaotes, Sauteed Arugula, Roasted Italian Artichokes, Caper Beurre Blanc

Cut of the Day: 24oz Hand Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction

M’tucci’s Moderno

Weekend Specials

Smoked and Herb Rubbed Half Chicken
Served with Garlic Mashed Potatoes, Asparagus, and a Cranberry Gastrique
Recommended Wine Pairing:
Molly Dooker "The Scooter" Merlot, South Austrailia 7/25
~Vibrant red Merlot with rich flavor and a soft touch of oak~

Icelandic Cod $25
Lean, mild flavor profile with large flakes and a tender-firm texture.
Served with Garlic Mashed Potatoes, Grilled Asparagus, Sautéed
Arugula, Lemon Caper Butter Sauce
Recommended Wine Pairing:
Nobilo, Sauvignon Blanc, New Zealand 8/32
~Vibrant & refreshing w/ tropical fruit flavors and a crisp finish~

Hand Cut Steak of the Day: 24 oz Bone-in NY Stip $33
Recommended Wine Pairing:
Sassoregale, Sangiovese, Maremma Toscana, Italy 8/32
~ Full & firm flavor with an elegant finish, ideal with red meats~

M’tucci’s Italian Market & Pizzeria

Every Thursday - Sunday: M’tucci’s pizzas, sandwiches, and charcuterie boards are available La Cumbre Westside. Look for the M’tucci’s server and we’ll bring the food to you!

New and special pastries in the deli case every week. Come in today!

ONGOING NEWS

M’TUCCI’S MONTHLY PHOTO CONTEST

The winner of the May Photo Contest was Melissa Garcia. The June Photo Contest is underway, so post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes. Don’t forget to edit your photos for exposure. When you enter early you have the best chance to win.

M’TUCCI’S AROUND TOWN

Our market items can be purchased at a couple of locations. 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, Raisin Rosemary and Focaccia.

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

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.

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

6/26/19

1st Course- Shredded Kale, Granny Smith Apples, Local Feta, Dried Tart Cherries, Pomegranate Vinaigrette

2nd Course- Pesto & Ricotta Filled Ravioli, Shallots, Artichokes, Light Lemon Cream Sauce

3rd Course- Lemon Tart-House Graham Cracker Crust, Lemon Curd, Chantilly Whipped Cream, Candied Lemon

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

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Friday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.

Ciao until next Friday!

Decisions, Decisions. The selection in Enoteca Tognoni in the Bolgheri district of Tuscany is daunting.

Decisions, Decisions. The selection in Enoteca Tognoni in the Bolgheri district of Tuscany is daunting.

Chianti - The Classic Wine of Italy

/
Vineyard near Greve en Chianti

Vineyard near Greve en Chianti

Dating back to the 13th Century, wines produced in Chianti are probably the most recognized Italian wine. With apologies to lovers of wines from other areas in Italy such as Friuli, Piedmont, Abruzzo, Veneto, Umbria and Sicily, Chianti and, more importantly, Chianti Classico are classically Italian.

While some of us of a certain age were first introduced to Chianti in a straw basket, those days and that wine are best forgotten for it was a thin, insipid wine. After WWII, many vintners had fled to the U.S., and the area suffered from a lack of talent and bad wine management (seeking higher yields instead of quality yields) for a couple of decades.

Quality returned to the area with an enforcement of higher standards and techniques. A Chianti’s grapes have to be grown in a defined part of Tuscany, primarily around Florence and Siena, and include 70% Sangiovese grapes. That Chianti receives a DOC classification on the label (Denominazione di Origine Controllata). Chianti Classico is the higher level of classification and must be made with 80% Sangiovese, and requires a minimum of 24 months of maturation, most of that in oak barrels. Classico receives the DOCG classification on the label (Denominazione di Origine Controllata e Garantita). The bottles are also recognizable by the black rooster on a pink label (gallo nero) on the bottle neck.

Some of the top producers in the area, notably Angelo Gaja (who originally had vineyards in the Piedmont making Barolo and Barbaresco) and Piero Antinori, resolved to make wines of distinction and rebelled against the rigid Chianti standards of 70-80% Sangiovese and created what became known as Super Tuscans. These wines blended Sangiovese with Cabernet and/or Merlot according to the wine maker’s tastes and were not eligible for the Chianti designation. However, their quality caught on with wine writers and critics, and soon became wildly popular with wine lovers - at least those who could afford the prices these special wines commanded. Antinori created Tignanello, the most well-known and one of the most expensive. I shared a bottle with friends in Italy a few years ago and it was sublime (I’ll leave the snooty wine adjectives to wine writers).

Sangiovese grapes ripening in the late August sun near Florence.

Sangiovese grapes ripening in the late August sun near Florence.

Another favorite Chianti wine that is not called Chianti are the wines of Montalcino, a small hilltop town southwest of Florence. Here Brunello di Montalcino and Rosso di Montalcino are made exclusively from a varietal of Sangiovese grapes called Sangiovese Grosso. The Brunellos are very popular, age-worthy and usually begin at around $50 a bottle. The Rossos are made for enjoying now at less than half the price. This is one of the most picturesque towns in Italy and well worth a visit for lunch or an extended stay. If you are a fan of Brunello, there are merchants in town that will help you select and package a case for shipment back to the U.S.

Brunellos on display in Montalcino.

Brunellos on display in Montalcino.

Vineyards around Montalcino.

Vineyards around Montalcino.

Let’s get back to Chiantis and other wines from Tuscany, since not all of us are in the habit of drinking $50-80 bottles of wine nightly. There are many producers making good quality Chiantis and we feature several bottles on our menus at all three of our locations. Antinori’s Santa Cristina Toscana is a wonderful food wine, blended from four grapes including Sangiovese (so, while it is grown in Chianti, it isn’t called Chianti). M’tucci’s Italian also features Toscolo Chianti Classico and Antinori Peppoli Chianti Classico and Melini Chianti. M’tucci’s Moderno has both of the aforementioned Chianti classicos. M’tucci’s Italian Market & Pizzeria offers a Rufina Renso Masi Chianti DOCG (the highest classification for the region).

For my taste buds, the vast majority of European wines are made for food - not for sipping as a cocktail, and Chianti is not an exception. I think most of them are too tannic for quaffing, but are perfect for pasta, steaks and hearty stews. Do the experiment yourself. Open a Chianti Classico and drink a glass with no food. Now drink the second glass with Pasta Bolognese or even a plate of prosciutto and taste the difference.

NEWS OF THE WEEK

M’tucci’s Italian

Weekend Specials: Pan-Seared Icelandic Cod, Garlic Mashed Potatoes, Grilled Artichoke Heart, Sautéed Arugula, Lemon Butter Caper Sauce 
Cut of the Day: 24 oz Bone-in Porterhouse,  Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction 

House Ravioli-Braised Harris Ranch Beef/Ricotta Ravioli, Caramelized Onion, San Marzano Tomato Ragu

 Braised special: Pink Patagonia Shrimp, Spicy Goat Cheese Tomato Sauce, House Rotatelli Pasta, Sautéed Spinach, Toasted Hazelnuts 

Father’s Day, June 16 - Treat Dad to Brunch or an evening meal. Make reservations now.

Subscribe to La Gazzeta to receive notice of our new summer menu - coming soon!

M’tucci’s Moderno

Osso Bucco Pomodoro $17
Tender Braised Duroc Osso Bucco, Roasted Red Peppers, Caramelized Onions, Italian Olives, Spicy Red Wine Marinara, Rigatoni Pasta, Shaved Parmesan, and Basil
Recommended Wine Pairing:
Toscolo Chianti, Italy  $7/$28

Icelandic Cod $26
It has a lean, mild flavor profile with large flakes and a tender-firm texture.
Recommended Wine Pairing:
Tomaresca Chardonnay, Abruzzo, Italy $7/$28

Hand Cut Steak of the Day:
24 oz T-Bone $33
Recommended Wine Pairing:
Bonanza Cabernet Sauvignon, California $9/$40

Tonight (May 17) 8:30: Lanie Nash Live in the Bar

Thursday (May 23) 6:00: Melissa Rios Live in the Bar

M’tucci’s Italian Market & Pizzeria

May 23- June 2: Beer Week Tap Takeover with Steel Bender Brewyard - We’ll feature SkullBucket IPA, ETTu Brut IPA, Berliner Weisse and the Kolsch. Albuquerque Beer Week

May 31, 6:00 - Beer Week Collaboration with Dialogue Brewing. Four course menu paired with Dialogue’s European style beers. Tickets available at Dialogue Taproom, 1501 1st St NW. $40 per person.

Every Thursday - Sunday: Order M’tucci’s pizzas, sandwiches and boards while visiting La Cumbre Westside. The patio is the place to be (although you might want to dine inside this weekend!).

ONGOING

M’tucci’s Monthly Photo Contest

Our April winner was Megan McNutt, who receives a $50 gift certificate to any M’tucci’s location. The May contest is underway, so enter soon and enter often. Post a photo from M’tucci’s with friends, food or beverages on your Facebook page or your Instagram feed and tag the photo #lovemtuccis. The winning photo is chosen from the three photos with the most likes.

M’TUCCI’S AROUND TOWN

Did you know you can find our market items at a couple of locations? 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, Raisin Rosemary and Focaccia.

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

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.

M’TUCCI’S ITALIAN WEDNESDAY PRIX FIXE DINNERS

New specials for the month of May will be published in this space next Tuesday or Wednesday. You can also find them on Facebook and Instagram every Wednesday.

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

ALBUQUERQUE THE MAGAZINE - BEST OF THE CITY

We would appreciate your vote and support in the newest Best of the City poll. We feel pretty strongly that we are the best in these categories: Bartender, Bloody Mary, Craft Cocktails, Happy Hour, Appetizer Menu, Brunch, Chef, Dessert, Gourmet Pizza, Pizza and Wine List. We won last year for Waitstaff and Italian Restaurant and would love to keep our record intact. Click here to vote.

SUBSCRIBE NOW

Receive an email when La Gazzeta is published each Friday. Simply use the form at the bottom left of the page. We promise not to share your email, or bother you with unwanted promotions.