Northern Italian Pairing Dinner

The last pairing dinner of 2024 features wine, cocktails and food inspired by the northern Italian region of Trentino-Alto Adige. It will be at 6:30 on December 12th at M’tucci’s Twenty-Five.

This mostly mountainous region is dominated by the Dolomites, with grassy valleys parted by mountain streams and rivers. Nestled against the borders of Switzerland and Austria, this region was part of the Austro-Hungarian Empire for more than 100 years. The northern province of Bolzano trends more German and the southern province of Trento is more Italian.

Many of the menus and signs in this region are in Italian and German with foods that include speck (smoked prosciutto) and canederli/knödel, bread dumplings often flavored with speck or cheese and served in a broth. The annual Speckfest is held in Bolzano every May, celebrating the many uses of speck: wrapped around a trout and baked, on sandwiches with hard-boiled eggs or served with wild porcinis from the forests. Asiago cheese, rye bread and white asparagus are also prominent products of the region. Some of Europe’s largest apple orchards are found in the region, which will be reflected in the pairing dinner dessert.

distinct tyrolean architecture in the Dolomites in Trentino-Alto Adige

The vineyards in Trentino-Alto Adige are known for Sauvignon Blanc and Pinot Grigio on the white wine side. Three indigenous red grape varieties gaining popularity are schiava, teroldego and lagrein.

M’tucci’s was fortunate to have recently sourced a new Private Label wine made from 100% Teroldego from California. Packed with fresh and jammy fruit, the higher acid and smooth tannins work cohesively to create a well-structured, fuller bodied wine, which will pair perfectly with Roasted Leg of Lamb.

Pairing with our Guanciale-Wrapped Beef Tenderloin is the 2023 Lagrein from Elena Walch, one of the top wineries in the region. The 2023 Elena Walch Lagrein DOC received a 90 rating from Wine Spectator, which called it a: “well-balanced, medium-bodied red, which marries fine, taut tannins and plum skin acidity with a core of dark (raspberry and boysenberry) fruit.”

The Cantina Tramin Pinot Noir is paired with our Canederli in a Wild Mushroom Brodo. Its seducing scent recalls forest fruits, plums, raspberries and cherries. It is velvety soft and a fresh acidity on the palate is framed by fine-grained tannins and a slight hint of floral notes.

“When we started talking about the last pairing dinner of the year, we knew it had to be unique. Luckily the timing worked out and when we tried the Teroldego wine, we knew we had to highlight this melting pot of Italy. Selfishly, I was very excited to do this region as they have a lot of German influence and I grew up having a lot of German food,” said Company Chef Shawn Cronin.

“Alto Adige was fun to highlight as there are a lot of rich, hearty dishes due to it being in the mountainous part of Italy. Being sandwiched between Switzerland, Germany, and Austria, it provided a whole new way to look at what Italian food really is,” he added.

NEXT WEEK: Read about the cocktails created for this dinner.

---

---

Thanksgiving Pies

Vanilla Pumpkin Swirl Cheesecake

topped with Vanilla Chantilly and Pumpkin Seed Brittle-  $35

Lavazza Black Bottom Pie $19

Old Forester Bourbon Pecan Pie $21

Order in person or call the M’tucci’s restaurant closest to you by November 23. This is the last day to order, no exceptions. Pick up your pies on Tuesday or Wednesday, 11/26 or 27. We remind you that we are closed on Thanksgiving Day.

M’tucci’s Italian: 505-503-7327

M’tucci’s Moderno: 505-891-2432

M’tucci’s Twenty-Five: 505-554-2660

M’tucci’s Bar Roma: 505-508-3948

---

Martinis That Matter!

Tito’s Handmade Vodka & M’tucci’s

Beginning today, November 15, for every cocktail we make with Tito’s Handmade Vodka, they will donate $1 to the Roadrunner Food Bank. The donation period is from 11/15 - 12/31. Cheers!!

---

Weekend Specials

M’tucci’s Italian

Five Cheese Ravioli - Spanish Chorizo, Blue Oyster Mushrooms, Sun-Dried Tomatoes, Red Onions, Roasted Poblanos, Smoked Gouda Cream Sauce, Tomato Leaf $25

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

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

Sackett Farms Pork Shoulder - New Mexico Red Chile Braised, Calabacitas, Roasted Corn, Caramelized Onions, Feta, Parsley $25

Weekend Cocktail

A Monk’s Fall - Campari, Green Chartreuse, Fresh Lime Juice, Honey Simple Syrup

M’tucci’s Moderno

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

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Broccolini, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $32

Shrimp Diavola - Shrimp, Spicy Marinara, House Made Spaghettini

Weekend Cocktail

Apple of My Pie - Capt. Morgan Spiced Rum, Grand Marnier, Fresh Lemon Juice, Cinnamon Simple Syrup

M’tucci’s Twenty-Five

Smoked Gouda Tortelloni - Smoked Tucumcari Gouda, Shrimp, Prosciutto, Marinated Tomatoes, Green Chile Alfredo, Tortelloni, Scallions $26

Pan-Seared Artic Char - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Mijenta - Mijenta Tequila, Cointreau, Fresh Lemon Juice, Agave Simple Syrup, Orange Bitters

M’tucci’s Bar Roma

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

Skirt Steak - Roasted Potatoes, Onions and Arugula, Roasted Corn & Tomato Agridolce $31

Weekend Cocktail

Apfel of my Eye - Apfel Liqueur, American Honey Whiskey, Fresh Lemon Juice, Caramel

---

Live Music for November & December

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

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

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

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

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

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

---

Thanks for reading. See you next Friday. Ciao!

M'tucci's Sommelier

I’m Olivia Jordy, the current bar manager at M’tucci’s Twenty-Five. I’m a first level sommelier, certified through the Court of Master Sommeliers (CMS), and pursuing my second level of certification. There are four levels of certification for a sommelier through CMS, the highest is a Master Sommelier, with only 279 Master Somms since the program was established in 1969.

What does it mean to be a sommelier? Furthermore, what does it mean to be a young, female sommelier? Sommelier is a French word meaning a wine steward, often referred to as a wine expert or wine professional. I like to joke that I professionally drink wine, and I’ll be the first to admit that I am nowhere near an expert. But to me, one of the most beautiful things about studying wine is that it is a lifelong journey, and occasionally that can feel overwhelming. Once you feel comfortable with a certain wine growing region or wine grape varietal, there are thousands more to memorize and blind taste. One of my favorite quotes is, “if you’re the smartest person in the room, you’re in the wrong room”. Discovering my passion for wine has given me direction and opportunity to constantly continue learning. But it would be unrealistic to say studying wine is always easy and rewarding. It can be thought of as a very glamorous job and sommeliers carry the reputation of snobby or pretentious; but the reality is, it’s incredibly hard work. There are always more details to memorize.

Italy alone has close to 2,000 native grape varieties. Within the region of Bordeaux, France, there are 57 appellations (designated wine-growing regions), each with different laws and soil compositions. The reputation of the snobby sommelier exists because it is an exclusive designation. There are only 279 Master Sommeliers in the world, and every first level somm dreams of being the 280th.

Vineyard in Tsucany

Working as a sommelier in a restaurant means translating all of the learned details into approachable information. This entails understanding cohesive wine and food pairings, coordinating and creating menus that are tailored to the cuisine and clientele, and educating both the staff and guests. M’tucci’s is the first place I’ve worked where I was able to create and teach a staff wine education curriculum. Through this, I’ve learned that the reward of sharing my knowledge with others and seeing them learning in return has been the highlight of my wine career so far. The world of wine shouldn’t be so scary or exclusive. It should be vast and inviting.

There is seemingly a new wave of people in the wine world, including young, female sommeliers, that are actively trying to debunk the ‘snobby sommelier’ reputation. I hope that I can contribute to this community of new sommeliers by creating education programs and sharing my experiences. I also hope that I always find myself in rooms surrounded by people smarter than me, teaching me or learning from me.

Editor’s note: The next sommelier level for Liv requires a day-long test, including a blind tasting of 2 of 8 possible white wines and 2 of 12 possible red varietals, list the characteristics, identify the grape, and, if possible, the origins of the wine. In addition there is a 45 question written test.

---

Weekend Specials

M’tucci’s Italian

Mushroom & Ricotta Ravioli - Crispy Prosciutto, Sage Cream Sauce, Chestnut Mushrooms, Spinach, Sun-Dried Tomatoes, Caramelized Onions, $25

24 oz. T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $43

Pan-Seared Barramundi - Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $35

Milk Braised Lamb Shoulder - Creamy Risotto, Mint Gastrique, Peas, Carrots, Red Onions $25

Weekend Cocktail

Ooo, A Pisco Candy - Caravedo Pisco, Muddled Blackberries, Lime Juice, Simple Syrup, Soda Water

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $43

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

Crispy Chicken & Risotto - Risotto with Carrots, Mushrooms, Celery, Creamy Sauce $23

Weekend Cocktail

Falling SlowNLow, The Old Fashioned Way - Slow N Low Coffee Whiskey, Kahlua Blonde, Espresso, Chocolate Bitters, Simple Syrup, Soft Top Float

M’tucci’s Twenty-Five

Wild Mushroom Ravioli - Mushroom Ravioli, Creamy Porcini Sauce, Toasted Pistachio Gremolata, Calabrian Roasted Mushrooms, Roasted Corn, Peppers, Pecorino $22

Pan-Seared Swordfish - Garlic Mashed Potatoes, Grilled Zucchini, Artichoke Hearts, Lemon Caper Butter Sauce $36

24 oz. Porterhouse - Garlic Mashed Potatoes, Grilled Asparagus, Creamy Horseradish Remoulade $43

Weekend Cocktail

Cask Tale - Campari Cask Tales Rum, PiggyBack Bourbon, Meletti, 1757 Vermouth, Soda Water

M’tucci’s Bar Roma

Pan-Seared Black Cod "Sable" - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Capers, Roasted Artichokes, Lemon Butter Sauce $39

Housemade Chianina Beef & Prosciutto Sausage Links - Lentil Hummus, Beech Mushrooms, Fresh Herb Brodo $27

Weekend Cocktail

C’old Fashioned - Espresso Infused Rye Bourbon, Remy Martin Cognac Fine Champagne, Grand Marnier Liqueur, Orange Bitters, Aztec Chocolate Bitters, Simple Syrup

---

Live Music for October, November & December

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

10/27 Eryn Bent 

10/30 Myles Chavez

11/3 Gilbert Uribe 

11/6 Shane Wallin 

11/10 Lani Nash 

11/13 Michael Rascon 

11/17 Robb Janov

11/20 Cali Shaw

11/24 Shane Wallin 

11/27 Myles Chavez

12/1 Michael Rascon 

12/4 Shane Wallin 

12/8 Lani Nash 

12/11 Robb Janov

12/15 Cali Shaw 

12/18 Javier Ortega 

12/22 Shane Wallin 

12/29 RJ Perez        

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

10/25 Robb Janov 

10/31 Halloween no Music

11/1 Matt Jones

11/7 Jacob Chavez

11/8 Gilbert Uribe 

11/14 Mya Gutierrez 

11/15 Michael Rascon 

11/21 RJ Perez 

11/22 Myles Chavez

11/29 Rob Janov 

12/5 Jacob Chavez

12/6 Chris Dracup 

12/12 RJ Perez 

12/13 Michael Rascon 

12/19 Shane Wallin 

12/20 Robb Janov

12/26 Gilbert Uribe 

12/27 Cali Shaw

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

10/25 Myles Chavez 

10/31 Halloween No music

11/1 Michael Rascon 

11/7 Mya Gutierrez 

11/8 Chris Dracup 

11/14 Shane Wallin

11/15 Rob Janov

11/21 Micheal Rascon

11/22 Cali Shaw 

11/29 Matt Jones

12/5 Mya Gutierrez 

12/6 RJ Perez 

12/12 Shane Wallin

12/13 Robb Janov

12/19 Cali Shaw

12/20 Gilbert Uribe 

12/26 Myles Chavez 

12/27 Michael Rascon 

---

Thanks for reading. See you next Friday. Ciao!

Time for Rosé

A glass of rosé is good any time of year, but there is something about warmer weather that begs for a glass of chilled wine.

In the U.S., rosé is finally overcoming the bad rap caused by the popularity of White Zinfandels that were often too sweet. Crisp and complex rosé has been a favorite of Spain (rosado), Italy (rosato) and France for generations.

The color of the wine comes from brief contact of the clear juice and the grape skins, usually from two to twenty hours. The color of the rosé is determined by the type of grapes used and the amount of time the juice is in contact with the skins. If the skins were left with the juice during fermentation, the result is red wine.

Rosé is likely the earliest version of wine, since the early pressing and fermentation methods didn’t produce red wines. For many years, red wines that were made with the skins and juice together were considered harsh and of lower quality.

In the 1950s, America was introduced to rosé by two imports from Portugal, Lancers and Mateus, both of which were on the sweet side. In the mid-’70s the White Zinfandel from Sutter Home Vineyards was the result of “stuck fermentation” (the yeast went dormant or died before all of the sugars could be converted to alcohol). The winemaker tasted it a few weeks later and decided to release it and the White Zinfandel craze was born.

Much of the world’s best rosé is produced in the Provence region of France, where the majority of their wines are rosé. Blends or single varietals of Syrah, Mourvedre, Cinsault and Grenache account for the most of the celebrated rosé of the region. Tavel is another region in Southern France which produces a vibrant rosé, primarily made from Grenache grapes.

Italian rosato can be found from the Veneto in the north to Sicily in the south. The local grapes of each region contribute to unique flavors. The rosatos of Calabria and Sicily are made with negroamaro and primitivo grapes (which produce big, full-bodied reds), resulting in more robust flavors.

Sparkling rosé and rosato are popular throughout France and Italy. New Mexico winemaker Gruet, also offers a sparkling rosé, which is available by the glass at M’tucci’s Bar Roma and M’tucci’s Twenty-Five. M’tucci’s Moderno serves a Prosecco rosé by Ruffino and M’tucci’s Italian pours a Spanish sparkling rosé by Segura Viudas. Still rosés range from our local favorite Sheehan Cinsault rosé to France’s Côte de Rosé from Gérard Bertrand available in half-bottles.

M’tucci’s Twenty-Five is fortunate to have one of the managers pursuing sommelier certification (ie: wine expert). She has reached level 1 and is now working on level 2. Liv Jordy offers her thoughts on rosé.

“Summer is the season of rosé, a delicious style of wine made from red skinned grapes. Because all of the color in rosé wine comes from the grape’s skins, it’s important how long that skin is in contact with the juice. Rosé is so fascinating to me because it’s the perfect example of the creativity and control of the winemaker. Do they decide to use thin or thick skinned grapes? Do they macerate the grapes or press and let it free run? Do they let the skins sit in contact for 30 minutes or 3 hours?”

“Some of my favorite rosé is made with Grenache, or Garnacha. A grape variety indigenous to Spain, but also grown in Southern Rhône France and Sardinia, Italy. Each of these regions produces a slightly different style from the same grape, exemplifying how much growing conditions and environment matter in wine. When I’m looking for a rosé, I’m drawn towards a rich color, medium body, with a more complex flavor profile.”

“In a Grenache rosé, you get notes of fresh strawberry and watermelon, citruses like grapefruit and orange, and an earthiness of baking spices and wet stone. All balanced by a well-structured acidity. A symphony of delicate layers, and a silky mouthfeel. My favorite rosé comes from Tavel, a subregion of Southern Rhône Valley. This appellation, by law, is only allowed to produce rosé made of up to 60% Grenache. If you come across a bottle of Tavel, I highly encourage you to try it, and thank me later.”

Celebrate Spring and Summer with these delicious rosés at home or at any M’tucci’s location.

M'tucci's Bar Roma

M'tucci's Twenty-Five

M'tucci's Italian

M'tucci's Moderno

---

Our Special Mother’s Day Menus will be available all weekend.

Reservations are possible for Saturday Lunch or Brunch

and for Saturday & Sunday Dinner.

---

Special New Mexico United & Meow Wolf Pasta

Tonight and Friday Only!

Named after the "Woggles" on the new Meow Wolf/New Mexico United game jersey. Get the Wogsta pasta, which is a multi-colored Rigatoni with Shrimp in a Saffron Cream Sauce.

---

Please Vote for M’tucci’s Restaurants in the Following Categories for the Journal’s Peoples Choice:

Best Italian - Best Brunch - Best Happy Hour - Best Cocktails

Click the Button to Vote

Vote in ABQ the Magazine’s Best of the City

Vote in the Following Best Categories:

Appetizer Menu, Brunch, Business Lunch Spot, Cookie, Dessert, Italian, Patio, Pizza, Waitstaff, Bartender, Bloody Mary, Happy Hour, Old Fashioned, Business (owners), Chef (Shawn Cronin is our pick).

---

Live Music for May

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

5/12 Johnny Lloyd

5/15 Shane Wallin

5/19 RJ Perez 

5/22 Chris Dracup

5/26 Lani Nash

5/29 Myles Chavez

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

5/10 Eryn Bent

5/16 Javier Ortega 

5/17 Chris Dracup 

5/23 RJ Perez 

5/24 Jaimie Harrison 

5/30 Shane Wallin 

5/31 Matt Jones 

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

5/10 Ceekay Jones 

5/16 Matt Jones

5/17 Shane Wallin

5/23 Maiya Dominguez 

5/24 Gilbert Uribe 

5/30 Jhonny Lloyd 

5/31 Marty York

---

Thanks for reading. See you next Friday. Ciao!

M'tucci's New Giuseppe's Tribute

The new 2019 Giuseppe’s Tribute has finally arrived at all M’tucci’s locations. Conceived and planned by President John Haas and VP Austin Leard as a tribute to M’tucci’s founder, Joseph “Jeff” Spiegel, this Reserve Napa Valley Cabernet Sauvignon is a single vineyard wine from Rutherford’s Aloto-Pier Vineyard. The name was chosen because Giuseppe is the Italian equivalent of Joseph.

“Jeff’s passion is the Italian lifestyle, which is what he created and brought to Albuquerque with the founding of M’tucci’s Restaurants,” explained John Haas, M’tucci’s Restaurants President. “It felt very important to do something to honor of Jeff and thank him for everything he’s done for all of us. This wine represents the highest level of excellence possible in our wine…a perfectly fitting tribute to him.”

Giuseppe’s Tribute has a perfumed bouquet of wild dark berries, and toasty oak spice, while the flavor is full of classic Cabernet character. The Cab has flavors of blackberry, cassis, and black forest cake, with subtle hints of violet, toast and mocha, which add complexity. The focused tannins are broad, exhibiting the signature cocoa powder texture and expansive character upon which Rutherford is known.  It is a very full-bodied wine and will be a perfect pairing for any of the heartier meat dishes on the menu. 

The latest version of M’tucci’s Rosso is a blend from the Columbia Valley in Washington. Our new Rosso is 38% Cabernet Sauvignon, 27% Sangiovese, 20% Barbera and 15% Nebbiolo.

Our new Rosso has aromas of raspberry, black cherry, and baking spice, with deeper flavors of black currant and ripe strawberry.  This wine is medium in body, bright and lively on the palate.  The complexity and bright juicy fruit make it an ideal pairing for any dish on the menu. As the lightest of the M’tucci’s red wine offerings, it is a wonderful complement to all of the pasta dishes as well as many of the lighter meat dishes on the menu.

---

M’tucci’s 2024 Gala

We closed on January 2, to throw a big party for and to honor our 300+ employees. There were drinks, M’tucci’s Charcuterie Boards (of course), raffled prizes, a catered dinner, a DJ, and awards for Best Dressed, Best  Attitude and Best Teammate. We dressed up and had a night out at the GAAR events room!

Photos by Magic Mirror Photo Booth

---

Weekend Specials

M’tucci’s Italian

Ravioli - Lemon/Ricotta Filling - M’tucci’s Bacon, Artichokes, Sun-Dried Tomatoes, Kale, Caramelized Onions, Pecorino $25

24 oz. Porterhouse - 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 $29

Sackett Farms Pork Shank - Red Wine/Porcini/Tomato Braise, Sautéed Broccolini, Creamy gorgonzola Polenta $27

Weekend Cocktail

Apples from the Barrel - Hot Apple Cider, M’tucci’s Barrel Whiskey, Fresh Lemon Juice

M’tucci’s Moderno

14 oz. Ribeye - Crispy Salt Water Potatoes, Sautéed Broccolini, Italian Salsa Verde $39

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

Beef Tips Tortelloni - Grape Tomatoes, Rosa Sauce, Gorgonzola Cheese, Green Onions $23

Weekend Cocktail

Biscochito Martini - Vanilla Vodka, Bailey’s Irish Cream, Amaretto, Cream, Cinnamon

M’tucci’s Twenty-Five

Chicken Marsala - Grilled Chicken Breasts, Fingerling Potatoes, Roasted Garlic Green Beans, Mushroom Marsala Sauce $25

Pan-Seared Yellow Tail - Garlic Mashed Potatoes, Braised Greens, Artichoke Hearts, Lemon Caper Butter Sauce $33

24 oz T-Bone - Garlic Mashed Potatoes, Charred Broccolini, Creamy Horseradish Remoulade $43

Weekend Cocktail

A Bananas New Year - Courvoisier VS Cognac, Giffard Banana Liqueur, Chocolate Bitters

M’tucci’s Bar Roma

Fennel Braised Sackett Farms Pork Belly Ragù - Roasted Tomatoes, Caramelized Onions, White Wine, Hose Made Campanelle Pasta, Shaved Parmesan & Fresh Basil $25

Pan-Seared Bluenose Bass - Garlic Whipped Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Capers, Lemon Caper Butter Sauce $36

Weekend Cocktail

Amoxicillin - Yellowstone Bourbon, Domaine de Canton Ginger Liqueur, Montenegro Amaro, Fresh Lemon Juice, Simple Syrup

---

Live Music for January, February & March

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

Every Sunday: The Dee Brown Situation

1/10 Johnny Lloyd 

1/17 Lani Nash

1/24 RJ Perez 

1/31 Gilbert Uribe

2/7 Shane Wallin

2/14 Gilbert Uribe 

2/21 Lani Nash

2/28 Javier Ortega 

3/6 Shane Wallin 

3/13 Kirk Matthews 

3/20 Gilbert Uribe 

3/27 Lani Nash 

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

1/5 Chris Dracup

1/11 Cali Shaw

1/12 Javier Ortega 

1/18 Gilbert Uribe

1/19 Grace Marks 

1/25 RJ Perez 

1/26 Lani Nash

2/1 Oscar Butler 

2/2 Cali Shaw 

2/8 Matt Jones 

2/9 Eryn Bent 

2/15 Shane Wallin 

2/16 Lani Nash 

2/22 Gilbert Uribe 

2/23 Alex Maryol 

2/29 Johnny Lloyd 

3/1 Lani Nash 

3/7 Gilbert Uribe 

3/8 RJ Perez 

3/14 Kirk Matthews 

3/15 Cali Shaw

3/21 Oscar Butler 

3/22 Alex Maryol 

3/28 Shane Wallin 

3/29 Grace Marks

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

1/5 Javier Ortega 

1/11 Matt Jones 

1/12 RJ Perez 

1/18 Oscar Butler 

1/19 Eryn Bent

1/25 Cali Shaw

1/26 Grace Marks

2/1 RJ Perez 

2/2 Gilbert Uribe 

2/8 Alex Maryol 

2/9 Grace Marks 

2/15 Cali Shaw 

2/16 Javier Ortega 

2/22 Oscar Butler 

2/23 RJ Perez 

2/29 Shane Wallin 

3/1 Matt Jones 

3/7 Johnny Lloyd 

3/8 Alex Maryol 

3/14 Shane Wallin 

3/15 Kirk Matthews 

3/21 RJ Perez 

3/22 Javier Ortega 

3/28 Eryn Bent 

3/29 Gilbert Uribe 

---

Thanks for reading. See you next Friday. Ciao!

Italian Wine's Path to Excellence

In the years after the end of WWII, Italy was rebuilding and the wine industry was no exception. In the 50s and 60s, Italian wine suffered from few rules and wine makers more concerned with quantity, rather than quality.

Inspired by the French wine regulatory system which that country created in the 1930s, the Italian government created the Denominazione di Origine Controllata (DOC) in 1963.

When DOC appears on the label, the wine comes from a narrowly defined area and with very specific requirements such as: permissible grape varieties, maximum yield per hectare, and aging requirements.

Eventually, four classifications were created. The highest has the most stringent production rules: Denominazione di Origine Controllata e Garantita (DOCG), followed by DOC, then Indicazione Geografica Tipica (IGT), which are given to wines produced in specific areas. The broadest and lowest classification is Vino da Tavola.

Classifications and protection of food products, such as olive oil and cheese, were put in place in 1996. We will cover the Denominazione di Origine Protetta (DOP) and which products are given DOP status and protection in a future La Gazzetta.

The DOCG classification has more regulations to follow, including type of grapes, maximum yields, minimum alcohol and acid levels and regimented aging requirements. A local consortium of growers decides what characteristics a specific wine must have.

However, there are highly prized (and priced) wines that have the IGT designation but not the DOC or DOCG designation. Most notably are the growers in the area around Bolgheri in Western Tuscany.

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 wines from Tuscany. 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).

DOCG

DOC

IGT

While it’s easy to recognize the DOCG and the DOC wines by the band around the neck of the bottle, IGT wines usually have the full name somewhere on the front or back label. Look for all classifications at all M’tucci’s locations.

---

Five Course Cocktail Pairing Dinner - Thursday, February 9 @ 6:30 @ M’tucci’s Italian

Book and Prepay Online by clicking here.

---

Valentine’s Day Menus

Every location will have a special Valentine’s Day Dessert created by Chef Brianna and M’tucci’s Pastry Palace

Cherry Shortcake Entremet: Cherry Morello Mousse, Vanilla Cake, Cherry Compote, Vanilla Cherry Shortcake Crumble, Velvet Cocoa Cookie, Limoncello Cherries

M’tucci’s Moderno

6 oz. Filet, Herb Roasted Carrots, Port Beurre Rouge, Roasted Purple Potatoes    

Lemon Pistachio Crusted Ruby Trout, Warm Orzo Salad, Spinach, Sun Dried Tomatoes, Garlic Tarragon Bearnaise 

Pan Seared MonkFish, Roasted Artichoke, Garlic Sauteed Broccolini, Mashed Potatoes, Lemon Caper Butter Sauce, Smoked Prosciutto Powder

24 oz Porterhouse, Salsa Verde, Crispy Salt Water Potatoes, Garlic Sauteed Broccolini

Lobster Ravioli, Shrimp, Bay Scallops, Lobster Cream Sauce

M’tucci’s Twenty-Five

Pan Seared Chilean Sea Bass, Garlic Whipped Mashed Potatoes, Grilled Broccolini, Seared Artichoke Hearts, Lemon Caper Butter Sauce

Ahi Tuna & Scallop, Fresh Mango, Braised Heirloom Carrots, Roasted Turnips, Saffron White Balsamic Reduction

Fried Oysters- Nduja Aioli, Fresh Orange, Marinated Fennel, Spring Mix

Bison Short ribs, Braised Root Vegetables, Smoked Tomato Mostarda,Sauteed Spinach, Roasted Fennel Farrotto

Brodetto (Cioppino), Clams, Mussels, Shrimp, White Wine Tomato Brodo. Served With M’tucci’s garlic bread

M’tucci’s Bar Roma

We will have a Prix Fixe menu for couples, in addition to our regular menu. The meal begins with a Strawberry Spritz, then a choice of one of the three appetizers, and one of the three entrees, and finally share the dessert. Each couple has a choice of a bottle of M’tucci’s Private Label Wine.

Appetizers

Pesce Fresco: California Halibut, EVOO, Microgreens, Citrus Reduction, Passion Fruit Pearls. 

Charcuterie: 2 Year Prosciutto, Double Cream Brie, Onion Mostarda, M’tucci’s Sourdough Bread. 

Insalata d’arte: Shredded Purple Kale, M’tucci’s Vinaigrette, Pecorino Romano, Garlic Butter Toasted Bread Crumbs. 

Entrees 

Ravioli di Mare: Butter Poached Sugar Snap Peas, Slipper Lobster, Pink Patagonian Shrimp, 5 Cheese Ravioli, Pancetta and Lobster Brodo, Shaved Parmsaean, Microgreens. 

Osso Buco Bianco: Milk Braised Pork Shank, Rosemary Polenta, Braised Greens, Parsley Glass, Cacio Di Roma. 

Melanzana Ragu: Cold Smoked and Roasted Eggplant Ragu, Roasted Tomatoes, Caramelized Onions, Red Wine, M’tucci’s Rigatoni, Fresh Herbs, Pecorino. 

Dessert: Vanilla Vodka Mousse, Morello Cherry Compote, Chocolate Glaze, Dark Chocolate Brownie, Pine Nuts, Caramelized Rice Puffs.

---

---

Explora Science of Wine

M'tucci's will be at Science of Wine at Explora in February! Join us for charcuterie bites at this 21+ only event complete with tastings, cash bars, hands-on wine-themed activities, and all of Explora at your fingertips! Tickets are pre-sale only and can be purchased at:

explora.us/programs/adult-night.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Calabrian Chile/Ricotta filled Ravioli, Sautéed Pink Shrimp, Cockle Clams, Asparagus, Capers, Lemon Cream Sauce, Pecorino & Fennel Sprouts $27

24 oz. Hand Cut T-Bone: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Rosemary Pineapple Braised Sackett Farm Pork Belly: Creamy Risotto, Carrots, Green Peas, Red Pepper Pineapple Relish $29

Weekend Cocktail -

Jalisco Fuego - Exotico Tequila, Fresh Lime Juice, Muddled Cucumber, Hot Honey Syrup

M’tucci’s Moderno

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

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

Entree Special: Balsamic Glazed Pan Seared Chicken, Fresh Linguine Pasta Tossed with Sun Dried Tomato, Spinach, Broccolini, Butter and Garlic $21

Weekend Cocktail

The Stuff - Slow and Low coffee liqueur, Hazelnut and Peanut Butter Liqueur, half & half, vanilla syrup, Oreo cookie rim . $8

M’tucci’s Twenty-Five

9 oz. Black Angus Picanha - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $32

Pan-Seared Sea Scallops - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $42

Pan-Seared Lamb Loin Chops: Haricot Vert, Wild Mushrooms, Caramelized Onions, Porcini Risotto, Truffle Butter $42

Weekend Cocktail

Key Lime Pie - Absolut Vanilla vodka, Liquid Alchemist Coconut, Fresh Lime Juice, Pineapple Juice, Half & Half, Graham Cracker Rim

M’tucci’s Bar Roma

Whiskey & Apple Wood Smoked Elk Chops: Rosemary Risotto with Shrub Fruit and Red Beet Puree, Grilled Asparagus, Apricot Mostarda $39

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Arugula with Garlic, Seared Stem-on Artichokes, Lemon Caper Butter Sauce $37

Weekend Cocktail

Purple Maize - El Tesoro Tequila, Dos Hombres Mezcal, Nixta Corn Licor, Cassis del Dijon, Fresh Lemon Juice, Simple Syrup

---

Live Music for January & February

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

1/29 Xandra

2/1 Alex Maryol

2/5 Gilbert Uribe

2/8 Nathan Fox

2/12 RJ Perez

2/15 Shane Wallin

2/19 Lani Nash

2/22 Eryn Bent

2/26 Shane Wallin

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

1/27 Lani Nash

2/2 Eryn Bent

2/3 Gilbert Uribe

2/9 Alex Maryol

2/10 Lani Nash

2/16 RJ Perez

2/17 Matt Jones

2/23 Shane Wallin

2/24 Justin Nuñez 

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

1/27 John Martinez

2/2 Lani Nash

2/3 RJ Perez 

2/9 Shane Wallin 

2/10 Justin Nuñez

2/16 Matt Jones

2/17 Eryn Bent

2/23 Alex Maryol

2/24 Javier Ortega 

---

Thanks for reading. See you next Friday. Ciao!

"New" Italian Wines

A night of Italian wines you’ve probably never tasted will be featured with the next Five-Course Pairing Dinner at M’tucci’s Italian on Thursday, November 17.

Chef’s Shawn and Cory sat down with local distributor who imports wine from small producers. One of the wines that is popular on the East Coast is Orange Wine. It is made from white wine grapes (rosé is made from dark-skinned grapes) that is crushed and left in contact with the skins for several days.

They have chosen wines from throughout Italy, Puglia, Veneto and Piedmont for this wine dinner. The menu will be added to this space and to Facebook soon.

Here are some notes about the wines from the importer, Portovino:

Our first course will begin with Flora Prosecco. Col di Luna is a Prosecco producer at the foot of the Dolomites, in the Vittorio Veneto area of the Prosecco growing area, and they have a long family tradition of producing a zingy Brut Prosecco. Pairs well with all kinds of dishes, from aperitivo foods and light meals, to crudo and sushi.

Two wines from the small, boutique vintner, Sfera, will go with the next two courses.

Sfera is a natural wine project that collaborates with small organically certified wineries throughout Italy– from the Alps to the Mediterranean– to bottle distinctive wines in small batches. In the spirit of full transparency, each vineyard is represented on the always changing back label. Macerato is a clean and structured, textbook example of orange wine, with moderate acidity and medium body. Verdeca grapes are harvested in mid-September, and then see 14 days of skin contact in stainless steel vats. Notes of sandalwood and spice dance with citrus peel and saline minerality.

Sfera’s at once terroir-driven, but also an interesting take on liters, and bottling wine in general. As Sfera says on their quirky site: Cosmic Verve in a Grounded Italian Liter…From the Alps to the Mediterranean.  Sfera collaborates with multiple small certified-organic farmers to bottle liters in limited runs, and are keen to give the producer credit by clearly putting the winery’s name and providence on the back label.

This all means that the producers change, but front labels don’t. Another constant is that the wines are naturally made, and fall into certain guidelines that are lab tested before and after bottling. It’s a win-win, small certified organic producers get to do a fun liter project, and we get to explore Italy. 

Avolasca

Harvest - Colli Tortonesi

While working in Africa for National Geographic in 1999, I met an Italian photographer who invited me to visit his home in the Piedmont. The hill town of Avolasca is surrounded by farms and vineyards in the valley called Colli Tortonesi. The wines were memorable, particularly the Barbera.

From Portovino: “Walter Massa is the real deal: a contadino (farmer) with deep family roots in his native Colli Tortonesi who’s usually plowing his vineyards or buzzing around his cellar when someone arrives for a visit. He’ll then stop to spend hours pouring wines for, and talking with the continual waves of journalists, sommeliers, importers, buyers, and just plain fans who make their way to his village of Monleale in the southeast corner of Piemonte. Massa is universally known as the Maestro di Timorasso — he rescued it from obscurity and near-extinction and now leads a mini-renaissance of the variety in the Colli Tortonesi. But he also produces amazing and distinctive reds (and the occasional rosato) from the local varieties Barbera, Croatina, Freisa, and Nebbiolo. Besides being one of Italy’s truly great producers, he’s a stellar example of what the Italians call a personaggio — a real personality. This is his all cement Barbera that is a fun and funky daily drinker, and a great introduction into the reds of Vigneti Massa. People from all over Italy come to fill up their glass jugs (damigiana) from his cavernous cement tanks he has in his cellar.

---

Expanded Food Menu at Teddy Roe’s Bar

Make a Reservation by Clicking Here

Weekend Specials

M’tucci’s Italian

Ravioli - Portobello & Ricotta filling, Beef Tips, Turnip Greens, Caramelized Onions, Brodo Cream Sauce, Pecorino, Micro Greens $27

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

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

Braise - Confit Octopus - Roasted Red Onion, Roasted Butternut Squash, Creamy Sage Risotto, Arugula, Micro Greens $25

Weekend Cocktail

Hungover You - Sazarac Rye, 6pm Montanaro, Fresh Lemon Juice, Simple Syrup, Orange Bitters

M’tucci’s Moderno

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

Pan-Seared Icelandic Cod - Roasted Artichoke, Braised Escarole, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $28

Shrimp Diavolo - Pink Patagonia Shrimp, Caramelized Onion, Pepper Flakes, Capers, Green Chile, Garlic, Marinara Sauce, House Made Spaghetti $21

Weekend Cocktail

O Canada - Knob Creek Rye, Maple Syrup, Chocolate Bitters

M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

Fall Into Spice - Spiced Rum, Strega Liquore, Ginger Beer, Liquid Alchemist Apple Spice

M’tucci’s Bar Roma

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

Sea Scallops - Rosemary & Vanilla-Brined Sea Scallops, Roasted Golden Beat and Italian White Bean Succotash, Citrus Grilled Escarole, Tomato & Crab Beurre Blanc, Fresh Herbs and Cracked Pepper $43

Weekend Cocktail

The Takeoff - Absolut Grapefruit Vodka, Aperol, Strega Liquore, Fresh Lemon Juice, Simple Syrup

---

Live Music for October & November

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

11/6 Nathan Fox

11/9 Rj Perez

11/13 Oscar Butler

11/16 Shane Wallin

11/20 John Martinez

11/23 Ron Martinez

11/27 Shane Wallin

11/30 Oscar Butler

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

11/4 Jason Seel

11/10 John Martinez

11/11 Lani Nash

11/17 Rj Perez

11/18 Matt Jones

11/25 Rob Martinez

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

11/4 John Martinez

11/10 Rob Martinez

11/11 Rj Perez

11/17 Matt Jones

11/18 Lani Nash

11/25 Alex Long

---

Thanks for reading. See you next Friday. Ciao!

Sangiovese and Chianti

Lovers of Italian food and wine are familiar with Chianti, the wine, and Chianti, the region. Some of Italy’s best wines come from Chianti made with the Sangiovese grape. This wasn’t always true.

Back in the 1960s and ‘70s, Chianti was dismissed as plonk (British slang for cheap wine). iI was the cheap, insipid wine that came in straw flasks (fiascos in Italian) and was typically found in American pizza joints that had checkered tablecloths. The empty bottles often became candle holders.

During the years of the appropriately named fiasco, Chianti deserved its bad reputation. 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. The quality was considered so low that, for awhile, the government required that Chianti be blended with two white wine grapes, Malvasia and Trebbiano. Some vintners even imported large quantities of Sicilian red and illegally bottled it as Chianti.

Quality returned to the area in the 1970s with the implementation and 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 Vineyards in Tuscany

Sangiovese - Tuscany

Tignanello for lunch

Sangiovese - San Gimignano

Despite the success of the Super Tuscans, Sangiovese is synonymous with Chianti, where quality Classico and Riserva are still wildly popular.

Italian immigrants brought the vines to California in the late 1800s, where they probably were first planted by the Seghesio family in Napa. Sangiovese can be a difficult grape, flourishing in the limestone soil of Tuscany, but not always doing well with hot climates in other locations.

It does well in the foothills of the Sierras in Amador and Calaveras County in California and in the valleys of Washington, notably Columbia and Walla Walla. American Sangiovese has a slightly different characteristic than the Italian varietal. Flavors from California or Washington Sangiovese show spicy and tart cherry, red current and anise.

The new M’tucci’s Sangiovese is from the Columbia Valley in Washington. It and the new M’tucci’s Bianco (80% Sauvignon Blanc and 20% Gruner Veltliner) will be available in all locations in the next week or so.

“I think it’s a really nice offering. We had a lot of great results with the Montepulciano, but unfortunately that won’t be available much longer, due to some pretty small harvests the last couple years. We wanted to continue down the path of Italian varietals and felt like this Sangiovese was very expressive, like the Montepulciano. It's a really, really nice food wine that I think will pair very well with a large part of our menus at all locations,” said M’tucci’s President John Haas.

Local winemaker Sean Sheehan took part in the tasting of the Sangiovese and the blending of he Bianco with John and Austin and made the following tasting notes:

Bianco: Ripe Guava, Grapefruit, mineral, and lemon mingle with notes of lime zest on both the nose and palate.

Sangiovese: The nose of our Sangiovese is packed with notes of dried red cherry and violets. On the palate it expands to include deeper black cherry notes, as well as a subtle earthiness, and long refined tannins.

---

Five Course Pairing Dinner with Ex Novo Brewing & M’tucci’s Twenty-Five

Thursday, September 15 @ 6:30

Menu will be posted on M’tucci’s Twenty-Five Facebook page next week. The dinner will feature The Most Interesting Lager in the World, Perle Haggard, Phantaztic Hazy IPA., wet hopped Mass Ascension IPA, Puff Puff Passion (a Passionfruit Sour) and Sons of Scotland Scotch Ale.

---

Experience the ambiance and superb cocktails at Teddy Roe’s Bar

Reservations Required - Click here to make one.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Shrimp & Lobster Ravioli: Crawfish/Ricotta filling, Shrimp, Lobster, Asparagus, Heirloom Tomatoes, Vodka Sauce with Pesto Breadcrumbs and Lemon Zest $29

14 oz Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $37

Pan-Seared California White Sea Bass: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $33

Braise - Sackett Farms Pork Shank Braised in Red Wine, Salt Water Potatoes, Roasted Red Pepper, Caramelized Onions and Spinach $31

Weekend Cocktail

Ginger Swirl - Novo Fogo Cachaca, Intense Ginger, Fresh Lemon, Simple Syrup, Muddled Fresh Ginger

M’tucci’s Moderno

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

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

Tortellini Francesa - Mushrooms, Roasted Carrots, Caramelized Onions, Roasted Garlic Demi Glace $19

Weekend Cocktail

Cappeletti Margarita - Deleon Tequila, Cappeletti, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

24 oz. Hand-Cut Porterhouse - Grilled Broccolini, Whipped Garlic Mashed Potatoes, Smoked Blackberry bone Marrow Butter $41

Pan-Seared Mahi Mahi - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Spicy Scallops - Blackened Baby Scallops, Roasted Artichokes, Caramelized Onion, Marinated Tomatoes, Capellini Pasta with Pesto Breadcrumbs $20

Weekend Cocktail

Bomb Bye Sour- Bramble Bombay Gin, Creme de Cassis, Fresh Lemon Juice, Honey and Egg White

M’tucci’s Bar Roma

Pan-Seared Monkfish - Garlic Whipped Mashed Potatoes, Braised Arugula, Garlic, Pan-Seared Artichoke Hearts, Lemon Caper Butter Sauce $31

Five Cheese Ravioli - Mushrooms, Caramelized Onions, Seared Beef Tips, Porcini Brodo with Fresh Herbs $25

12 oz Bone-In Veal Chop - Creamy Risotto, Fresh Mushroom Herb Sauce $37

Weekend Cocktail

Sticky Situation - Gosling Rum, Whistlepig Maple Syrup, Peychaud Bitters

---

Live Music for September

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

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

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

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!

Prosecco

Warmer weather and outside dining mean that it’s time for prosecco - sparkling Italian sunshine in a glass. Compared to Champagne and to California’s well-known sparkling wines, prosecco is a relative newcomer to the U.S., becoming popular around 2000. I recall having a glass on my first trip to Venice in 1994, then returning home to find it unavailable in wine shops.

Prosecco has been made in the Northeast region of Italy since the 16th Century, predominantly from the glera grape. DOC and DOCG designations allow a 15% blending of other grapes including Chardonnay, Pinot Grigio or Pinot Noir. The valley surrounding the town of Prosecco was designated a UNESCO World Heritage site in 2019. The prosecco from the valleys of Valdobbiadene and Conegliano have received DOCG status, the highest status in the Italian wine world.

In addition to the attractive, crisp flavors of apple and peach, prosecco is popular because of the price. This is mostly due to the method of production. Instead of using the methode champenoise, when the second fermentation is in the bottle, prosecco uses the charmat method with the second fermentation taking place in large steel tanks. Consequently the wine is less expensive to produce.

Prosecco is an excellent aperitif and is used in a variety of popular cocktails, such as the Bellini (ideally made with fresh peach puree), Aperol Sprtiz, and (one of my favorites), the Negroni Sbagliato. The Negroni Sbagliato is a variation on the Americano (Campari, Sweet Vermouth and soda) substituting prosecco for the club soda. Try all three at all M’tucci’s locations.

M’tucci’s Sparkling wine is a collaboration between M’tucci’s and award-winning winemaker Gruet. The aim was to create a sparkling wine that was closer to a prosecco than the Champagne style for which Gruet is well-known. It’s terrific as an aperitif or in a summery Aperol Spritz.

Prosecco @ M'tucci's Twenty-Five

At M’tucci’s Italian Arcy makes the classic French 75 with Gin, Fresh Lemon Juice and Ruffino Prosecco. Another great way to begin your meal!

---

M’tucci’s to Collect Food for NE New Mexico Fire Victims

Beginning Monday, May 23, all M’tucci’s location will have boxes for food donations for New Mexico fire victims. All collected items will be delivered to The Food Depot, who will handle the distribution. Here is what they request as the most needed items:

Beef jerky

Bottled water of any amount

Gatorade

individually wrapped, non-perishable snacks

Chapstick

Eyedrops

Socks

Sunblock

Hygiene products including but not limited to: baby wipes, Q-tips, women’s menstrual products, soap, toothpaste

Guests who donate can tell their server they've donated to receive $5.00 off their dining check. We hope this drive will only run two weeks, because we hope the need won’t extend beyond that. However, if the need is there we will extend our collections based on the wildfire situation throughout the state. So bring some stuff so we can fill multiple boxes!

---

Looking for a Career?

We are hiring for most positions at all locations. Are you ready for a career? We have a few management positions available. Join a company that believes in promoting from within, creating opportunities for our team members and offering a four-day work week for managers in the kitchen or front of the house.

Click here to read about team members who started as servers, bartenders or pizza makers and who are now managers and partners. You can complete a brief online application.

Chad, Michelle, General Manager Amanda, Audrey & Jessica are the FOH managers at M’tucci’s Bar Roma.

---

Taste of Nob Hill

As the newest members of the Nob Hill District, M’tucci’s Bar Roma will participate in the event held on Saturday (5/21) from Noon - 3:00 on Silver between Tulane and Amherst. We will feature Meatballs with marinara, Caprese Shooters and our famous Lemon Ricotta Cookies. Come out and experience the wide variety of what Nob Hill has to offer. Some of the other participants include: Chocolate Dude, Olo Dessert Studio, Soo Bak Seoul Bowl, Two Fools Tavern, Flying Star Cafe, Slice Parlor, Tractor Brewing Co., Ajiaco Colombian Bistro, Scalo, Lizard Tail Brewing, Little Bear Coffee Co., Cinnamon Sugar & Spice Café and Gather/3128 Social House. There will be live music as well. Entrance fee is $15 in advance or $20 at the gate, which gives you 15 tickets to redeem for food and drink. Get your tickets online by clicking here.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Mushroom Ricotta Filling, Crispy Duck Prosciutto, Capers, Artichoke, Sun Dried Tomato, Red Onion, Fennel, White Wine Butter Sauce $27

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

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

Braise - Sackett Farms Red Chile Braised Pork Shoulder - Calabacitas, Roasted Corn, Red Onion, Red Chile Braising Sauce, Corn Shoots & Tucumcari Feta $23

Weekend Cocktail

California Dreaming - Calirosa Rosé Tequila, House Made Rose Bud & Spiced Syrup, Fresh Lemon Juice, House Bitters and Egg White

M’tucci’s Moderno

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

Pan-Seared Baqueta Sea Bass - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $36

Beef Tip Tortelloni, Grape Tomatoes, Cajun Seasoning, Rosa Sauce and Gorgonzola Cheese $21

Appetizer: Fried Oysters with Garlic Aioli

Weekend Cocktail

8 Foot Punch - Hollow Spirits BA Rum, Myer’s Rum, Turani Cherry, Fresh Lime Juice, Simple Syrup

M’tucci’s Twenty-Five

6 oz. Filet Mignon - Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Artic Char - Garlic Whipped Potatoes, Sautéed Arugula, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $27

Pork Shank Ragu - Slow cooked Sackett Farms Pork Shank, Gigante Beans, Calabrian Chiles, with Pappardelle Pasta, Shaved Parmesan and Smoked Sage Oil $24

Weekend Cocktail

May-ngocita - Espolon Blanco Tequila, Ginger Liquid Alchemist, Mango Purée, Tamarindo Agua Fresca with a Chimoy & Tajin Rim

---

Live Music for 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.

Next week’s La Gazzetta will have the music schedule for June, including Wednesdays and Sundays at M’tucci’s Bar Roma.

MODERNO

5/20 RJ Perez

5/26 Oscar Butler

5/27 Kirk Matthews

TWENTY-FIVE

5/26 Alex Maryol

---

Thanks for reading. See you next Friday. Ciao!

Northern Italian Wines

More than one wine writer has said that Piedmont, in Northern Italy, is the country’s greatest wine region. This may come as a surprise to lovers of Chianti, Brunello and the Super Tuscans from Central Italy. While the wines from Southern Italy are gaining prominence and popularity, the big, bold reds from Piedmont and the variety of whites from Friuli-Venezia Giulia and the Veneto have been favorites of wine aficionados for years.

The Langhe Valley, near Turin, is the home to two of Italy’s best wines, Barolo and Barbaresco. Both are made from 100% nebbiolo grapes. A Barolo must be aged a minimum of 3 years before release, while a reserve Barolo must be aged a minimum of 62 months. One of Italy’s most renowned winemakers, Angelo Gaja, brought Barolos and the wines of the Piedmont to the world stage, partly by introducing new techniques of fermentation and using new oak barrels for the initial aging of his wines.

Equally good, but not as pricey, are Piedmont favorites Dolcetto and Barbera from Alba and the surrounding area.

Alba, Piedmont

Harvest in Avolasca, Piedmont

Nebbiolo grapes

Langhe Valley

The regions of Alto-Adige and Friuli are well-known for white wines. They produce Pinot Grigio that rises above the common, inexpensive versions of that grape that are produced elsewhere.

If there is one region that claims as much notoriety as Piedmont, it would be Veneto, the home to Verona and Venice. Soave, Prosecco, Valpolicella and the magnificent Amarone della Valpolicella are produced here.

Amarone is definitely a “special occasion” wine, not least because of it’s price. This wine is mainly made from the corvina grape, a dark grape whose name means “crow” in Italian. The grapes are picked ripe, then allow to dry for three to four months before being pressed. This process is called appassimento - “to dry and to shrivel” in Italian.The evaporation produces concentrated flavors which is further enhanced by a slow fermentation of 30 - 50 days and then aged in oak for a minimum of two years.

Some of the red Northern Italian wines that you will find at M’tucci’s Twenty-Five and M’tucci’s Italian are shown above. M’tucci’s Twenty-Five has a wide selection of white wines by the glass from the North including: Pinot Grigio, Prosecco, a Pinot Nero Spumante and a Pinot Bianco. The Franco Serra Nebbiolo is available by the glass and is a great introduction to Piedmont wines without spending the big bucks for a Barolo.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Pickled Fennel Ricotta filling, Green Chile Pork Sausage, Sautéed Mushroom, Caramelized Onions, Asparagus, Red Wine Braising Sauce. $25

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Sackett Farms New Mexico Red Chile Braised Pork, Creamy Garlic Mashed Potatoes, Sautéed Haricot Vert, Pickled Red Onions $27

Weekend Cocktail

The Tie Fighter: Starward Two Fold Australian Whisky, Bigallet China China Amaro, Fresh Lemon Juice, Cane Sugar

M’tucci’s Moderno

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

Pan-Seared Yellowtail - Roasted Artichoke, Sautéed Organic Arugula, Mashed Potatoes, Caper Lemon Butter Sauce, & Smoked Prosciutto Powder $26

Frutti di Mare: Pink Shrimp, Mussels, Baby Scallops, Clams, Baby Clams, Spicy Seafood Sauce, House Made Fettuccine $24

Weekend Cocktail

Rock the Bells: Campo Bravo Reposado Tequila, Aperol, Fresh Lime Juice, Honey Simple Syrup with a Jalapeño Salted Rim

M’tucci’s Twenty-Five

Pescare Pasta - White Clams, White Cockles, Pink Patagonia Shrimp, Grilled Octopus, Marinated Tomatoes, Red Pepper Flakes, House Made Spaghettini, Lemon and White Wine Brodo, Fresh Herbs, Garnished with Basil, Shaved Parmesan and Cracked Black Pepper. $27

14 oz. Hand Cut NY Strip - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $31

Pan-Seared Arctic Char - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Weekend Cocktail

Suns Out Buns Out: High West American Prairie bourbon, Mango & Peach Puree, Grapefruit Bitters, Fresh Lemon Juice, Simple Syrup

---

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

4/15 Lani Nash

4/21 RJ Perez

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

4/21 Eryn Bent

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!

Wines of Central Italy

The wines of Central Italy come from the regions of Molise, Abruzzo, Lazio (Rome), Le Marche, Umbria and Tuscany. There is little doubt that the most popular of these regions is Tuscany. Consequently, the region dominates our wine lists with a mix of Sangiovese-based and Super Tuscan style reds and crisp whites. Super Tuscans are the wines most commonly produced in the western coastal part of Tuscany around Bolgheri and the Maremma. They are notable for their blending of Cabernet Sauvignon and Merlot, then aging the wine in oak barrels.

It’s easy to always select a Tuscan wine, since they are so familiar. Don’t overlook the whites from Abruzzo, La Marche and Umbria, where they specialize in Verdicchios and Trebbianos. Verdicchio from Le Marche has green fruit aroma and almond flavors while Abruzzo’s Trebbianos are light and dry. At M’tucci’s Twenty-Five you’ll find a CaselFarento ‘Fontevecchia’ DOC Classico Superiore Verdicchio from Le Marche, the region that borders the Adriatic. On your next visit try a Torri Cantine ‘420’ Trebbiano d’Abruzzo or a Tuscan Chardonnay from Frescobaldi.

Different styles of Tuscan reds available at M’tucci’s Twenty-Five

While there is Montepulciano d’Abruzzo or Lungarotti from Umbria, when we think of red wine from Central Italy, we think of Chianti or Brunello di Montalcino. The dominant grape in Tuscany is Sangiovese. Chianti and Chianti Classico are required to be at least 75% Sangiovese and Brunello di Montalcino is only made with Sangiovese.

One of our most popular Chiantis (available at all M’tucci’s) is Tenuta di Arceno, which is available by the glass or bottle. Their vineyards are south of Castellini and Greve in Chianti near the town of Castelnuovo di Berardegna. The tasting notes from their website describe why this is our most popular Tuscan red, “Unmistakably Tuscan in origin, offering a level of depth, power and concentration that is rare for its classification. The fruit, showing dominant flavors of plums, cherries, earth, and cedar, comes from some of the coolest blocks on the estate and adds a vibrant acidity to the wine.”

The Frescobaldi Terre More is a classic wine from the Maremma, the coastal area of Tuscany which has hot summer days and nights cooled by the breezes from the Tyrrhenian Sea. It’s predominantly Cabernet Sauvignon with small amounts of Cabernet Franc, Merlot and Syrah. Elegant and rich - perfect with Five Pork Bolognese.

Primarily Tuscan Wine in Bolgheri

Coastal Tuscany Vineyards

Bolgheri

Chianti Vineyards

Explore the wines of Central Italy during your next visit to M’tucci’s!

---

M’tucci’s Five-Course Pairing Dinners - April 5, 6 & 7

Call now to reserve your spot. There is limited seating for our $75 Five-Course Dinners with local favorites, La Cumbre Brewing, Hollow Spirits Distillery & Sheehan Winery.

---

M’tucci’s Bar Roma is opening in April and we are looking for talented bartenders, servers, cooks and managers. Attend the Job Fair this weekend or next weekend.

Apply online by clicking here.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach & Ricotta filling: Sautéed Artichokes, Spring Peas, Carrots, Caramelized Onion, Thyme Gorgonzola Cream Sauce $23

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $39

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

Braise - Napoleon Porcini Braised Sackett Farms Pork Shank, Creamy Polenta, Red Wine Braising Sauce, Sautéed Spinach $23

Weekend Cocktail

Copper Sour: Copper & Kings Apple Brandy, Muddled Lemon & Cherries, Fresh Lemon Juice, Cane Sugar

M’tucci’s Moderno

24 oz. Hand Cut Porterhouse- Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

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

Sackett Farms Pork Milanese - Salt Water Potatoes, Arugula, Diced Tomatoes, Feta Cheese, Lemon Butter Sauce $19

Weekend Cocktail

Paper Plane: Hollow Spirits Red 96 Bourbon, Nonino Amaro, Lemon Juice

M’tucci’s Twenty-Five

Vino e Cozze Pasta - Mussels, Clams, Light White Wine Brodo, Shallots, Garlic, Red Peppers Flakes & Fresh Herbs over House Made Fettuccine $22

8 oz Filet - Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

Pan-Seared California Halibut - Garlic Whipped Potatoes, Braised Greens, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $30

Weekend Cocktail

Scrum-Diddly-Umptous: Tru Organic Vanilla Vodka, St. Germain, Liquid Alchemist Passion Fruit Syrup, Fresh Lime Juice

---

Live Music for March, 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.

3/25 Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

April & May

MODERNO

4/1 Alex Maryol

4/7 Oscar Butler

4/8 Nathan Fox

4/14 Sloan Armitage

4/15 Lani Nash

4/21 RJ Perez

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

4/7 Kirk Matthews

4/14 Amy Faithe

4/21 Eryn Bent

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!

Wines of Southern Italy

When most people think of Italian wine, they think of Chianti or maybe Pinot Grigio or even Prosecco. All three are the more popular wines from Central and Northern Italy. The wines of Southern Italy and Sicily are gaining prominence, so let’s take a look at some of them today, focusing on the wines from Puglia, Campania, Basilicata & Sicily.

The South has abundant sunshine and great soil. The higher elevations on the slopes of volcanoes provide cool nights for complex wines. The south’s reputation is predominantly built on the red grapes Aglianico, Primitivo, Negroamaro and Nero d’Avola and the white grapes Vermentino, Greco and Trebbiano. The first grape vines came from Greece nearly 4,000 years ago. One of the more popular white wines in Campania is named Greco di Tufo.

I thought I knew Italian wines until our trip to Sicily last fall proved otherwise. I had never heard of Grillo or Carricante. The Grillo was soft and not to my taste, but the biancos from the slopes of Mt. Etna had more structure and balance and were better with the seafood that we seemed to order for every meal.

Vineyards in Sicily

Sicilian Seafood

The widest selection of Southern Italian wines are found at M’tucci’s Twenty-Five and include:

Glass or Bottle

Tormaresca Calafuria Rosato Salento (a Negroamaro Rosé from Puglia)

Villa Pozzi Dalla Sicilia Moscato IGT - Sicily (crisp, refreshing white, slightly effervescent)

WHITE (Bottles Only)

2017 Claudio Quarta Vignaiolo Sanpaolo Vineyard DOCG Greco di Tufo Campania

REDS (Bottles Only)

Pietra Dolce Nerello Mascalese Etna Rosso Sicilia

Cantine Colosi Nero d’Avola Sicilia

Antica Masseria Primitivo Puglia

Terredora di Paolo Aglianico Campania

Adam Stellmon is one of the managers at M’tucci’s Twenty-Five and is in charge of the beverage program. Take a tip from him for your next wine selection: “I love the Cantine Colosi and the Terredora Rosato, they both are great.”

Some Southern Italian wines can be found in local stores including Total Wine. All under $20, look for:

Apassimento Salento Bonari (Red Blend - Puglia)

Mucchieto Primitivo (Puglia)

Marchese di Borgosole Salice Salentino (Negroamaro - Puglia)

Tenuta del Portale Aglianico del Vulture (Aglianico - Basilicata)

Donnachiara Falanghina (Falanghina - Campania).

Now, you are ready to discover some of the best of Southern Italy!

---

Changes to M’tucci’s Social Media

Instagram

We now have one Instagram feed, called M’tucci’s Restaurants, which will feature company news and videos of our team and guests. There will not be posts for each location on Instagram. Follow us on Instagram: @mtuccis_restaurants

Facebook

There is a Facebook page for each M’tucci’s location. This is where you will find Live Music schedules, Weekend Specials and the occasional bit of news about our restaurants

TikTok

Fun videos posted every week for the single account: mtuccis

YouTube

More than 80 videos showing cocktails, cooking demonstrations and the M’tucci’s on Monday segment that airs every other week on KRQE’s New Mexico Living program. Watch the videos and subscribe to the channel by clicking this link.

M’tucci’s Catering

M’tucci’s Catering will continue to have an Instagram feed: @mtuccis_catering and a Facebook page: MtuccisCatering

---

New Mexico Living Cooking Demos now on our YouTube Channel. Here are the most recent.

---

Weekend Specials

M’tucci’s Italian

Ravioli - Prosciutto Ricotta filling, Patagonia Pink Shrimp, Mushrooms, Roasted Red Bell, Pepper, Artichoke, Cilantro Cream Sauce $27

Cut of the Day -24oz Hand Cut Bone-In NY Strip: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan Seared Rockfish: Creamy Garlic Mashed Potatoes, Sautéed Arugula, Grilled Artichokes, Lemon Caper Sauce $25

Braise - Red Wine Braised Beef, Sun Dried Tomatoes, Mushrooms, Caramelized Onion, Creamy Brodo and Pan Seared Gnocchi $25

Weekend Cocktail

The Caddy: Green Hat Navy Strength Gin, Grand Marnier Cuvée Louis-Alexandre, Fresh Lemon Juice, Cane Sugar, Dried Lemon

M’tucci’s Moderno

Cut of the Day 24 oz Hand-cut T-Bone - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $38

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

Seafood Cannelloni: Pink Shrimp, Atlantic Lobster, Crab & Ricotta filling, Tomato Cream Sauce, Fresh Pasta $27

Weekend Cocktail

M’tucci’s Mai Tai - Bumbu Rum, Orgeat Syrup, Fresh Lime Juice, Diplomatico Rum Float

M’tucci’s Twenty-Five

Frutti di Mare: White Clams, Black Mussels, Wild Shrimp, Spicy Roma Tomato Sauce, Linguine $21

16 oz Veal Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $38

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

Appetizer: Black Mussels, Spicy N’duja, Shallots, Seafood Brodo, Local Feta & House Bread $7

Weekend Cocktail

De la Louisiane Who Say Mardi Gras Has to End? - Rye Whiskey, D.O.M. Benedictine, Italian Vermouth, Aromatic Bitters, Absinthe. “This classic New Orleans cocktail is the perfect way to keep ‘them spirits alive.”

---

Live Music for March 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.

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

---

Thanks for reading. See you next Friday. Ciao

---

M'tucci's Sparkling Wine Arrives Monday!

M’tucci’s Sparkling Wine, a collaboration with the award-winning New Mexico Winery, Gruet, arrives in all locations on Monday, November 8. Our bubbly is a joint effort between M’tucci’s President John Haas, Partner/Beverage Director Austin Leard and the winemakers at Gruet. Our blend is made with Chardonnay and Pinot Noir grapes and is predominantly Chardonnay.

Sparkling wine has existed since the Middle Ages, but during those times it was a mysterious mistake. In addition, the glass bottles were thinner (made in wood-fired ovens in France) and the rising carbonation levels would cause a bottle to explode. The chain reaction sometimes wiped out most of the winemaker’s cellared bottles. Winemakers did not embrace the accidental bubbles and called the results, “The Devi'l’s Wine”.

Two significant events insured the controlled fermentation of sparkling wine and the eventual popularity. In the 17th century, English bottle makers used coal-fired ovens and produced a bottle with thicker glass, which prevented most bottle explosions. Then, in 1662, an English scientist discovered that the sugar in the wine was leading to the carbonation and that by adding a bit of sugar any wine could become a sparkling wine.

Now, a small bit of sugar, called the tirage is added during the second fermentation and determines if the wine is a Brut (dry - hard in French) or Doux (sweet - soft in French).

Due to amount of sugar added in the dosage (during second fermentation), M’tucci’s Sparkling Wine is a little softer than a typical Brut.

We think it will pair nicely with a cheese plate, a dessert or simply by itself as an aperitif. All of the M’tucci’s Private Label Wines are $8 a glass and $32 for a bottle.

Tasting Notes: Gold in color with an intense and complex nose. The flavor is floral, crisp green apple with white stone fruit aromas. It finishes with balanced acidity.

---

M’tucci’s Twenty-Five now serving Brunch from 11:00 - 3:00 Saturday and Sunday

---

Weekend Specials

M’tucci’s Italian

Ravioli: Herb Ricotta, Local Oyster Mushrooms, Sun Dried Tomatoes, Caramelized Onions, Asparagus in a Butternut Sauce topped with Shaved Parmesan and Crispy Duck $23

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

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

Braise: Pomegranate Braised Lamb, Creamy Mashed Potatoes, Green Beans, Savory Braise Sauce topped with Fresh Pomegranate Arils & Mint $25

Weekend Cocktail

The Impressionist: Bombay Sapphire Gin, Creme de Violette, Cane Sugar, Fresh Lemon

M’tucci’s Moderno

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

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $26

Chicken Confit Risotto: Wild Mushrooms, Roasted Vegetables & Creamy Carnaroli Rice $19

Weekend Cocktail

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

M’tucci’s Twenty-Five

8 oz. Bavette (flank steak): Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $22

Pan-Seared Mahi Mahi: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $24

Herb Roasted 1/2 Chicken: Sweet Potato Purée, Grilled Broccolini served with a Chicken Brodo $21

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

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

---

M’tucci’s Catering

Private dining rooms and off-site catering dates are filling up for the holidays. Don’t procrastinate. Book now, by calling Taña at 505-350-0019.

Our Holiday Events will be as festive as this recent Halloween Party at Salt Yard East.

---

Holiday Giving

Does your company wish to do something unique for the holidays? We are always open to discussing how we can help. We worked with PNM this week, offering a Zoom cooking class to their employees. The fee for the class was donated to United Way and M’tucci’s provided the food and instruction for a three-course meal.

Chef/Partner Cory Gray showing how to make Potato Leek Soup.

---

In next week’s La Gazzeta: the final day in Rome, holiday pies and a special M’tucci’s Thanksgiving Sausage stuffing. Don’t miss it!

Thanks for reading. See you next Friday. Ciao!

Fall in Italy: Truffles & Wine

During one of my earliest trips to Italy, the fall truffle season and the wine harvest were well underway in the Piedmont region in October. We stayed in the small town of Avolasca between Genoa and Milan where my Italian friend lived. While there we visited a farm cooperative where several young farmers had joined forces to produce wine, pasta, cheese, pork and beef. The wine harvest was very busy, with pickers from several Eastern European and Middle East countries picking grapes all day, then sitting down for a group lunch. Lots of bread, pasta, pork, salad, cheese and wine were consumed before returning to the vineyards.

Wine harvest near Avolasca, south of Tortona.

One day we ventured a little further west to the hill town of Alba, known for the great Barolo wines and white truffles. In many of the restaurants of the Piedmont, you needed deep pockets to have white truffles shaved over your pasta or risotto. Lacking deep pockets, I enjoyed the aroma of them being shaved at the table next to mine. I would have to agree with the writer who said that the aroma is a combination of garlic, potatoes and dirty socks.

The Truffle Fair is held at the end of October and beginning of November in Alba, when truffles are the most plentiful. Held since the 1920s, you can meet the hunters and their dogs and sample a myriad of truffle dishes in addition to the regions outstanding cheeses (Gorgonzola and Taleggio), wines (Barolo, Dolcetto, Langhe, Barbaresco) and hazelnuts (Nutella anyone?).

Prized by gourmands for their sublime flavor, they are often hunted at night (to protect a hunter's secret spots) by truffle hunters (trifolau) with the aid of their dogs trained to sniff out the tubers hiding just underground. Truffles are commonly found around the roots of oak, poplar, willow or hazelnut trees in the Piedmont, but can found all the way south to Calabria. White truffles may be one of the most expensive foods you can buy, currently selling from $1,500 - $4,000 per pound depending on quality. A young proven truffle dog could cost more than $100,000, but if they find their weight in truffles, they can pay for themselves in one season.

M’tucci’s chefs believe that white truffles are best when eaten close to home (Italy), because they degrade quickly when shipped. If you consider that the desired pungency wains within a few days of excavation, it’s a fool’s errand to pay $200 an ounce (plus overnight shipping from Italy) for a product way past its prime.

If you feel like taking a chance!

When the M’tucci’s chefs and I were in Tuscany in the summer of 2019, we did a truffle walk and lunch organized by a company that produces truffle infused products (try the lardo with truffles!!). 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. Later, our treats consisted of a truffle-themed lunch.

When we can all travel again, I highly recommend a late October trip to Northern Italy. It may be a little cooler at that time of year, but the wine harvest, truffles on the restaurant menus and the rich variety of produce in the markets will make it worthwhile.

$4,000 Euros for Fennel?? Nope, this was shot when Italy was still using Lire.

---

M’tucci’s & Sackett Farms Pork

All of our locations are serving dishes made with pork from our new partner, Sackett Farms, which raises Berkshire/Duroc heritage pigs. You’ll taste the difference!

Sausage Pepperoni Pizza @ M'tucci's Moderno

Five Pork Bolognese @ M'tucci's Italian

Salsiccia Affumicata di Fettucine @ M'tucci's Twenty-Five

---

Weekend Specials

M’tucci’s Italian

Ravioli - Truffled Mushroom Goat Cheese, M’tucci’s Italian Sausage, Wild Mushrooms, Red Onion, Wild Mushroom Cream Sauce $23

Hand Cut 24oz T-Bone - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $35

Pan-Seared Coconaco Snapper - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $29

Braise - Osso Buco (Sackett Farms Pork Shank) Creamy Risotto with Haricot Vert, Sun Dried Tomatoes, Arugula, Roasted Butternut Squash $27

Gelato: Salted Caramel

Sorbetto: Lemon

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

M’tucci’s Moderno

6 oz Filet Mignon - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26

Pan-Seared Rockfish - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $19

10 oz Cold Smoked Sackett Farms Pork Chop - Roasted Italian Succotash, Apple Bacon Bourbon Mostarda $19

Gelato: Stracciatella

Sorbetto: Mango

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

14 oz Hand Cut Harris Ranch NY Strip - Grilled Asparagus, Garlic Mashed Potatoes, Smoked Blackberry & Bone Marrow Butter $27

Gelatos: Coffee, Stracciatella

Sorbetto: Pineapple, Strawberry, Mango

---

Kirk Matthews Live @ M’tucci’s Twenty-Five, Friday (10/23) 7:30-9:30

---

All VIP tables have been reserved!

Halloween Candies for the kids!

The Ten Local Bartenders in our Competition

Shane Dilley

Michael Berry

Zee Echo Eskeets

Daniel Malott

Jaricah Gonzales

Victor Acoya

Leslie Kiefer

Trey Godwin

Megan Lees

Santiago Trujillo

Some of the rare whiskey at M’tucci’s Twenty-Five.

---

M’tucci’s Catering

Looking for special food and service for your holiday, lunch or office event? Let us handle it for you. As always, safe and tasty! Call Taña at 505-350-0019

---

Don’t forget to cast your vote this year! It is our civic responsibility after all! Our polls are open Monday -Saturday 11am-10pm and 11am-9pm Sunday.

---

Alba & Barbaresco

Rialto Market, Venice

Alba

---

Thanks for reading, 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.

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.

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.”

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.”

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

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!

Chianti - The Classic Wine of Italy

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.

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.

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.