2020 - The Year in Review

Everyone has made their comments about this past year, so it’s difficult to think of a fresh metaphor for an unforgettable year. Let’s take a look at the wild roller coaster ride that was 2020 at M’tucci’s. Today we’ll remember January through June and finish off the year next Friday.

JANUARY

La Gazzeta had stories about Italian beer, Amaro and Vermouth. We were making a strong push to put the finishing touches on the new M’tucci’s Twenty-Five. Company President John Haas, Chef Partner Shawn Cronin and Chefs Damian Lucero and Omar Rosas were putting the finishing touches on a new ambitious menu that would showcase Italian classics, M’tucci’s style.

FEBRUARY

We introduced the management team and were busy training staff, preparing for the opening of M’tucci’s Twenty-Five on the 17th. Our friends and families were treated to a private cocktail party and the introduction of the new menu. A few nights later we offered a limited menu to a few guests so the kitchen and the servers could get ready for the big day.

MARCH

All of restaurants were enjoying a great month, then the bad news arrived. The NM Governor issued a public health notice that because of the growing number of COVID 19 cases , restaurant dining rooms would close on March 18. M’tucci’s partners had seen this coming and had been discussing how to implement a new business model that would soften the blow of laying off more than 200 employees at the three restaurants. They made the decision to close two days ahead of the state orders and created a new menu for take out and delivery only, which would keep some of the kitchen staff working. We started a meal program to feed the employees and their families who had lost their jobs.

APRIL

In the latter part of 2019, we had initiated negotiations with Albertson’s Markets to begin carrying a line of ready-to-eat meals and our breads. Those products arrived in local stores and kept us busy at M’tucci’s Provisions, the former Market which was now in charge of curing meat, making fresh cheese and baking bread. The Soul of a Chef lunch series started this month with chefs at M’tucci’s Italian and M’tucci’s Moderno designing a special lunch dish from their youth, their past jobs or from some of their family favorites that they cooked at home. Several servers came back to work to handle the demand for take out and some became delivery drivers. All of the tips collected by management at the three restaurants were combined during several months and distributed to our furoughed staff (nearly $70,000).

MAY

The big news in May (dining rooms were still closed) was the introduction of the M’tucci’s @ Home meal kits. We put together a Shrub Cocktail Kit (which is still available); a S’Mores kit with House Made Chocolate, Marshmallows and Graham Crackers; a Backyard Grill Kit; a Breakfast Kit and the most popular, a weekly 3-Course kit. The M’tucci’s @ Home/Cooking with Cory features a new menu every week. Most of the courses are portioned and partially cooked and include instructions so you can finish them at home. A recipe card with a photo of the finished meal and a QR code link to an instructional video on M’tucci’s YouRube Channel are included with each box. We started off the series around Easter with Rack of Lamb and have offered a variety of meals since then such as: M’tucci’s Bacon Wrapped Filet Mignon, Gaunciale & Butternut Squash Risotto and Shrimp Campanelle in White Wine Sauce. Visit the M’tucci’s YouTube Channel to view more than 60 cooking and cocktail videos. The Meal Kit for this weekend is shown below. Keep scrolling!

JUNE

New Mexico’s infection rate declined enough to allow reduced in-house dining, so with gloves on our hands and masks on our faces, we welcomed you back to our dining rooms on the 8th (25% of original capacity). We continued offering take out and delivery, but discontinued our weekly Meal Kits since they are assembled in empty dining rooms.

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M’tucci’s @ Home - Cooking with Cory

Available now:

-Spanish Style Spicy Garlic Shrimp-

-Red Wine Porcini Mushroom Braised Sackett Farm Pork Shanks-

-M'tucci's Famous Lemon Ricotta Cookies-

This meal kit will feed 2-3 people and is only $42. Order online or call the location closest to you.

M’tucci’s Wine and TV Dinners

In case you missed the news about our new products, we have introduced M’tucci’s Gourmet TV Dinners and our own line of wine. They were covered in depth in the past two editions of La Gazzeta. You can find the details there. The TV Dinners are available for pick up only at any location and the wine needs to be purchase while you are seated on the patio. Once you have poured an ounce of the wine, we can package it for you to take home. There was a segment on our TV Dinners on local television this week and the wine was covered in today’s Entertainment section of the Albuquerque Journal.

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We are continuing to sell House Made and Imported Charcuterie products at all locations. Check out the menu or the deli case at any of our restaurants.

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Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Pan-Seared Lightly Breaded Sand Dabs - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

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

M’tucci’s Moderno

10 oz Cold Smoked Sackett Farm Pork Chop - Italian Vegetable Succotash, Apple Bacon Bourbon Mostarda $21

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

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

M’tucci’s Twenty-Five

Hand Cut 7 oz Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21

Gelatos: Dark Chocolate with Brownie Pieces & Chocolate Hazelnut with Marshmallows and Toasted Hazelnuts (M’tucci’s Rocky Road)

Sorbetto: Limoncello Cherry

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Shipped to your home!

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Wine

Every fall, the announcement is made around the world, Le Beaujolais Nouveau est arrive. In New Mexico M’tucci’s is saying, “È arrivato il vino di M'tucci!” Regardless of the language you use, M’tucci’s wine has arrived and you are going to love all of them. I do.

“We wanted something different. That was the most important thing,” explained Company President John Haas. “We didn’t want to just have Cabernet or Merlot. We wanted rarer varietals grown in America that are a little more Old World European style.”

We chose to make our wines from Verdelho (Bianco), Charbono & Carignan (Rosso), and a single varietal Dolcetto. It was also important to create affordable wines that would be priced at $8 a glass.”

Here are the tasting notes from a recent session with John Haas, Partner Austin Leard, M’tucci’s Moderno General Manager Amanda Romero and Bar Manager Matt McMillian.

2019 Bianco – 100% Verdelho – Contra Costa County, CA

Peach, Green Apple, Honeydew, Balanced Acidity

Thanks to the acidity, this will pair really well with almost the whole spectrum of white wine pairings.  Most people will consider this to be similar to Sauvignon Blanc.  It’s a Portuguese grape native to the island of Madeira.  It’s one of the four “noble” grapes of Madeira.  It is very rarely planted in the US.

2019 Dolcetto – 100% Dolcetto – Russian River Valley (Sonoma County), CA

Black Cherry, Cranberry, Tobacco Leaf, Medium Tannin & Light Acidity.  

Perfect compliment for charcuterie but will stand up to other dishes where other bigger-bodied red wines would typically be paired because of the tannins.  (Editor’s Note: I had a glass with the Five Pork Bolognese yesterday and It was terrific). It would be considered similar to a Pinot Noir, but has a bit more depth and more tannin.  Dolcetto (little sweet one in Italian) is best known as a varietal from Piedmont in Italy and for being a bit drier, which this American version definitely shows.  Another rare varietal in American winemaking

2018 Rosso – 70% Carignan, 28% Grenache, 2% Charbono – Mendocino County, CA

Leather, Vanilla, Pomegranate, Balanced Tannin, Long Finish

This wine has really impressed us in all of our tastings.  Think of it as a bit of a merlot/cab/Syrah type blend.  It’s got big enough tannin to stand up to almost any red meat, but will also pair great with tomato sauces and even to charcuterie.  Carignan has Spanish origins, but is more common in French wines.  Grenache is used in many of the popular wines from the Rhone region in France. It is called Garnacha in Spain and is a common blending partner with Carignan, which results in a nice tannin and balance.  Charbono (also called Charbonneau) originated in the Savoi region of France. It was confused as Dolcetto in the early days of California winemaking, but is definitely a different grape. It commonly has high acidity and rich, fruity complexity. It is called Bonarda in Argentina, where it’s the second most planted grape behind Malbec.  This wine will continue to get better with each year in the bottle.   

Try a glass for $8 or a bottle for $32. Due to NM Liquor laws, you can’t buy an unopened bottle for take out, but you can grab a seat, order a bottle, have a taste, then we’ll package it for you to take home. Them’s the rules.

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Recent Instagram comment from one of our guests: “We picked up one of each Monday night . . . so far we have tried the tortellinis, the meatloaf and the green chile stew. They were all excellent, but in particular the meatloaf was 5 star restaurant worthy. We froze the other three just to see how well they reheat. This is a very cool and creative idea. Thank you!”

You should try one or all six!

Clockwise from top left:

Spinach, Roasted Mushroom, Ricotta Cannelloni with Alfredo Sauce

Roasted Herbed Meatloaf, Balsamic-Tomato Sauce, Mashed Potato, Sweet Peas & Caramelized Onion

Five Cheese Tortelloni with Angus Beef & Sackett Farms Pork Bolognese Sauce

House Applewood Smoked Bacon, Roasted Chicken, Smoked Gouda Mac & Cheese with Truffled Bread Crumbs

Porcini & Red Wine Braised Brisket, Creamy Pecorino Polenta, Fire Roasted Corn

Chef Cory’s Sackett Farms Braised Pork & Green Chile Stew

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M’tucci’s Retail Charcuterie & Farmer’s Butchers Boxes

Both of these items are available at all locations in the first part of the New Year!

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Weekend Specials

M’tucci’s Italian

Announced on Saturday

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

M’tucci’s Moderno

Announced on Saturday

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

M’tucci’s Twenty-Five

14 oz Prime NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $29

Gelato: Coffee, Chocolate Peanut Butter

Sorbetto: Blood Orange Prosecco

We would like to thank you for all of the support through 2020! In honor of the New Year, we are offering a special for only $25! This includes: Four Chocolate Covered Strawberries, Two White Chocolate-Prosecco-Strawberry Cakesicles, and a choice of a 1/2 Bottle of either Vara 'Silverhead' Cava -or- Gruet Brut Rose RSV. Dine-In Only⁠. ⁠

TOGO, we are pairing the desserts with Salted Caramel Gelato (no sparkling wine) for only $15.⁠ ⁠ Tonight until 9:00. Happy New Year!

We are closed today, New Year's Day.⁠

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Goodbye 2020!

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Thanks for reading. See you next Friday. Ciao!

M'tucci's "TV Dinners"

Happy Holidays and best wishes for a Happy New Year from all of us at M’tucci’s.

Growing up in the 50s and 60s with a mother who didn’t like to cook meant that I ate my share of TV dinners. The convenience of these dinners was definitely the big selling point, with taste ranging between pretty good and awful. Swanson and Banquet were the big players, then Celebrity chefs got involved in creating their own line of frozen meals.

So, using the science from Swanson and the inspiration of Wolfgang Puck and others, M’tucci’s brings you our own selection of microwaveable, ready to eat meals. Each is only $9. As you can see, these are not your standard frozen turkey dinners, especially since ours are not frozen.

Clockwise from top left:

Spinach, Roasted Mushroom, Ricotta Cannelloni with Alfredo Sauce

Roasted Herbed Meatloaf, Balsamic-Tomato Sauce, Mashed Potato, Sweet Peas & Caramelized Onion

Five Cheese Tortelloni with Angus Beef & Sackett Farms Pork Bolognese Sauce

House Applewood Smoked Bacon, Roasted Chicken, Smoked Gouda Mac & Cheese with Truffled Bread Crumbs

Porcini & Red Wine Braised Brisket, Creamy Pecorino Polenta, Fire Roasted Corn

Chef Cory’s Sackett Farms Braised Pork & Green Chile Stew

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TV or Frozen Dinners were invented in the 1950s and gained popularity as more women entered the workplace (or if you had a mother who didn’t like to cook!). One story is that a Swanson salesman noticed that the company had 270 tons of turkey unsold after Thanksgiving, sitting in refrigerated railroad cars. Since the refrigeration only worked while the cars were moving, the train shuttled back and forth between Nebraska and the East Coast until executives came up with the idea of a packaged meal.

The other phenomenon that added to the popularity of the meals was the new national past time - watching television. In a recent story in Smithsonian magazine, they reported:

“In 1950, only 9 percent of U.S. households had television sets—but by 1955, the number had risen to more than 64 percent, and by 1960, to more than 87 percent. Swanson took full advantage of this trend, with TV advertisements that depicted elegant, modern women serving these novel meals to their families, or enjoying one themselves. “The best fried chicken I know comes with a TV dinner,” Barbra Streisand told the New Yorker in 1962.”

The meals will be available for take out from all M’tucci’s locations beginning tomorrow, 12/26. We think you should pair them with the new M’tucci’s wine from California.

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M’tucci’s Wine is Here!!

M’tucci’s wine is now at all locations. Early in 2020 we started working with a California wine maker to craft wines especially for us and for our menus. There will be full report with tasting notes in next week’s La Gazzeta di M’tucci’s.

M’tucci’s Partners Austin Leard and John Haas welcoming the new M’tucci’s wine to M’tucci’s Twenty-Five.

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M’tucci’s Family Holiday Greeting

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Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip: Crispy Salt Water potatoes, Grilled Asparagus, Balsamic Reduction $27

Pan-Seared Scallops: Garlic Mashed Potatoes, Sautéed Arugula, Lemon Cream Caper Sauce $27

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

M’tucci’s Moderno

8 oz Beef Tenderloin - Saltwater Potatoes, Grilled Asparagus and Salsa Verde. $29

Pan-Seared Swordfish - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $24

Plus, two Holiday cocktails: Lavender Whiskey Sour and Hot Buttered Rum

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

M’tucci’s Twenty-Five

14 oz Prime NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $29

Apple Strudel, Frangelico Whipped Cream, House made Caramel $6

Gelatos: Dark Chocolate Malted Milkshake Swirl

Sorbetto: Pineapple Lime

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M’tucci’s Holiday Gift Card Deal is Available until 12/31.

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More Good News: Deli Charcuterie is Available through 12/31

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Photos from the Land of Enchantment - Bosque del Apache

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Thanks for reading. See you New Year’s Eve. Ciao!

M'tucci's Holiday Goodies

As the writer and photographer with M’tucci’s Restaurants, I get to work with talented people who are dedicated to creating great food. Another great benefit is getting to taste nearly everything I photograph for the website, social media and for this weekly newsletter.

All I can say after photographing the table of dishes that come with M’tucci’s Christmas Holiday Ham Meal is: “Damn, now that is ham!”

Our new partners near Kansas City, the Fantasma Family, produce a special spiral-cut Holiday Ham each year from pasture-raised Berkshire hogs that are never treated with hormones - all natural.

The Berkshire is a Heritage breed, which means the bloodline is pure and that they haven’t been cross-bred with other more common breeds that are generally associated with factory farming. The Berkshire originated in England and became popular because of the flavor of their bacon and ham. The breed was first brought to the U.S. in 1823. The American Berkshire Association was founded in 1875 when a group of farmers considered the breed too special to cross with more common pigs. Berkshires were a popular breed until just after WW II, when leaner pork produced from white-skinned pigs was in more demand.

In recent years, American chefs have sung the praises of the quality of the pork from this breed and there has been a resurgence of Berkshires. Farmers who raised Berkshire pigs and other Heritage breeds, such as Duroc or Iberian, tend to avoid mass-production farming and rely on vegetarian feed, open pasturing and no hormones or antibiotics. An Ohio State study found that pasture-raised pigs have 300 percent more vitamin E and 74 percent more selenium (a vital antioxidant) in their milk than pigs raised in cages. Plus, chefs say the pork is healthier and simply has more flavor.

The M’tucci’s Holiday Berkshire Ham, finished with our Pineapple Shrub glaze will be the highlight of your Holiday dinner. Quantities are limited, so order one soon. Kits may be picked up from 12/22 through the 24th.

Let Chef Cory show you how easy it will be to complete your Holiday meal. Now on the M’tucci’s YouTube Channel.

Don’t miss the opportunity to win an $100 M’tucci’s Gift Certificate by building the most creative Gingerbread House from our Holiday Festivity Kit. The rules are included in each kit. Our Executive Chef Brianna demonstrates a few tricks on M’tucci’s YouTube Channel.

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M’tucci’s Shrubs are Easy to Find

You can find our four Shrubs (individual bottles or in Shrub Cocktail Kits) in all of our locations, in New Mexico Total Wine & More stores, in Jubilation Wine & Spirits in Albuquerque and at Susan’s Fine Wines & Spirits in Santa Fe.

What, you’re not in New Mexico? No worries, because now you can buy our Shrubs on our new Amazon Store Front. Click here

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M’tucci’s Gift Certificates

When you buy an $100 Gift Certificate, we’ll give you an additional $20 Gift Certificate. The perfect stocking stuffer for friends, family and employees. Available at all locations, buy in-person until 12/31/2020.

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M’tucci’s YouTube Channel

In addition to cooking tips, recipes and techniques, there are videos on making cocktails and behind-the-scenes looks at some of our products. Today, we introduce a new Weekly Feature with some of our team telling you about some of the special items that are available this week. Subscribe to our YouTube Channel and receive notification when a new video is Live.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $21

Gelato: Strawberry & Salted Caramel

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

M’tucci’s Moderno

10 oz Cranberry - Brined Sackett Farm Pork Chop - Roasted Vegetables, Cranberry Balsamic Reduction $21

Pan-Seared California Halibut - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $23

Pesto Ravioli - Roasted Artichokes, Grape Tomatoes, Shallot Pesto Cream Sauce, Parmesan & Basil $19

Gelato: Lemon Berry

Sorbetto: Strawberry Blend

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

M’tucci’s Twenty-Five

Hand Cut 7 oz Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21

Herb-Roasted Whole Game Hen: Crispy Baby Yukon Gold Potatoes, Grilled Green Beans, Strawberry Mint Coulis $18

M’tucci’s Apple Cider: Trey made apple cider from Red Delicious apples and some spices. It is good warm or cold, with a shot of rum, bourbon or au natural. $4.50/Qt only at M’tucci’s Twenty-Five

Gelatos: Dark Chocolate Malted Milkshake Swirl

Sorbetto: Pineapple Lime

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Thanks for reading. See you next week. Buon Natale e Ciao!

M'tucci's Gingerbread Houses

Among my favorite Christmas memories is making cookies with my grandmother. She would bake dozens of snickerdoodles and sugar cookies in the shapes of wreaths, candy canes, stars and, of course, Santa Claus. I would help decorate the cookies with icing, sprinkles and red hots. Even though much of her cooking skills and recipes came from living with a German family while she was in college, she didn’t make ginger snaps or attempt a gingerbread house.

Ginger was brought from China and was found in Europe around the 900s. Ginger not only added a distinct flavor to food, but it was known to aid in digestion and was used as a preservative for bread and meat. In Germany, gingerbread was baked as early as the 1300s and Nuremburg became known as the “Gingerbread Capital of the World” in the 1600s. There was even a separate group of bakers in the baker’s guild and they were the only bakers allowed to make gingerbread except at Christmas and Easter when anyone could bake it.

The tradition of gingerbread house making began with Europeans baking gingersnap cookies around Christmas. These cookies were decorated with elaborate designs, usually gilded edges with pictures of animals, houses or other architecture. Gingerbread also displayed folk art and the news. This practice led to gingerbread houses, which were created in the 1800s, supposedly inspired by the Brothers Grimm book “Hansel & Gretel”.

Gingerbread is used for creating buildings other than houses, such as castles or even sports stadiums! Bergen, Norway builds an entire gingerbread village every year before Christmas.

In 2013, a group in Bryan, Texas, USA, broke the Guinness World Record set the previous year for the largest gingerbread house, with a 2,520-square-foot (234 m2) edible-walled house in aid of a hospital trauma centre. The gingerbread house had an estimated calorific value exceeding 35.8 million and ingredients included 2,925 pounds (1,327 kg) of brown sugar, 1,800 pounds (820 kg) of butter, 7,200 eggs and 7,200 pounds (3,300 kg) of general purpose flour.

M’tucci’s will help you build your Gingerbread House during the holidays by providing the ingredients in a kit, M’tucci’s Holiday Festivity Kit. It includes everything you need to build a house, plus dough and icing for sugar cookies, dough for chocolate chip cookies and 4 Hot Chocolate Bombs to eat while you make all of these goodies. The kit comes with recipes, instructions and a link to a video showing you how to put it all together. Scroll down for ordering details and to learn about M’tucci’s Ham Holiday Dinner and the Farmer’s Butcher Box, which are both available now.

M’tucci’s Holiday Festivity Kit

Will you build an elaborate Gingerbread House? Share your photos on Facebook or Instagram, tag us (@mtuccis_italian, @mtuccistwentyfive or @mtuccismoderno). First prize for the best decorated Gingerbread House is a $100 Gift Certificate, $50 for 2nd Place and $25 for 3rd Place. Winners will be selected by our Pastry Chef and the deadline for posting your photo is 12/24. Happy Building - and eating! Maybe build something like this?

Shot at the Museum of Idaho by Judy Zechariah

I’m cooking meals from the Farmer’s Butcher Box. So far we quickly ate Chef Cory’s Green Chile Stew, then cooked the bacon, and then I used some of the Italian Sausage to make a favorite Southern Italian dish: Orecchiette with Broccoli Rabe and Sausage. Chef Cory has added recipe cards for each of the items or you can create your own. I’m looking at an Osso Bucco recipe from Northern Italy for the Pork Shanks.

Farmer's Butcher Box

M'tucci's Applewood Smoked Bacon

M'tucci's Sackett Farm Italian Sausage

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Don’t miss out on ordering the fantastic weekend meal kit. Our meal kits are mostly prepped and portioned for you and you only need to open the box and follow the brief instructions to preparing a meal for four. This week’s meal kit is a Mixed Salad with Marinated Tomatoes and Feta, 4 -12oz. Sackett Farm Bone-In Pork Chops that have been in a Cranberry Brine, Roasted Brussel Sprouts and a pint of M’tucci’s Stracciatella Gelato. Only $49.

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You loved our Thanksgiving Charcuterie Retail Packages so much, so we have brought them back for the Holidays, with a few additions.

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Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

Gelato: Strawberry & Salted Caramel

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

M’tucci’s Moderno

10 oz Cold Smoked Sackett Farm Pork Chop - Italian Vegetable Succotash, Apple Bacon Bourbon Mostarda $21

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $23

Gelato: Lemon Berry

Sorbetto: Strawberry Blend

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

M’tucci’s Twenty-Five

Hand Cut 7 oz Hanger Steak - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $21

Herb Roasted Game Hen: Grilled Escarole, Braised Gigante Beans, Balsamic Reduction $20

Gelatos: Strawberry

Sorbetto: Lemon

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Thanks for reading. See you next Friday. Ciao!

Holiday Meals - Italian Style

Best Italian Restaurant & Best Happy Hour

If you have been reading La Gazzeta for awhile, you know that “Italian Food” is a very broad term, for the food of Italy is, as in many places, very regional. The meals in the South have distinct differences with the favorite foods of the north. Cheeses, pastas, cooking ingredients, wines, vegetables and wines all have their distinctive regional characteristics.

In the early years of Italy’s unification, the South was poor and meat did not make a regular appearance on the dinner table. Meat dishes were much more common in the wealthier northern provinces. Those days have changed, but the styles and types of meat on the table are still somewhat distinct to each region. Cured meats and pork dishes are found throughout the country, but pork is the predominant meat found in the South. Beef is much more common in Central and Northern Italy. Bisteca di Fiorentina (from Chianina beef) from Tuscany and Osso Bucco (from veal) and Bolognese Ragu from the Piedmont are dishes associated with the North. The cuisine in the Northern provinces is influenced by their proximity to Switzerland, Austria and Germany.

Bisteca di Fiorentina

Chianina in Tuscany

Charcuterie Board

Guanciale & Pancetta Curing

M’tucci’s menus are inspired by all of the regions of Italy and we would be hard pressed to call ourselves Northern Italian or Southern Italian cuisine. Neither would be accurate. We love the prosciuttos, aged cheeses, risottos and polentas of the North as much as we love the cured salumi, fresh cheeses, bitter greens and chiles of the South. Our menus are inspired by regions throughout the country, sometimes blending the flavors of north and south into one dish.

Italian cuisine isn’t fussy with dozens of ingredients, rather it relies on the quality of the few ingredients that go into each dish. One of the reasons that our food succeeds is because of the quality of our ingredients. That philosophy is what drives our meat program, both fresh and cured.

Our beef products come from Harris Ranches in California, one of the early pioneers (since 1937) in sustainable, natural beef raised without hormones or antibiotics. Recently, we partnered with a family farm operation in Iowa and a family-owned processing facility near Kansas City for our pork. The Sackett family is working with us to raise a cross-breed of two heritage breeds, Duroc and Berkshire. Once again, raising animals humanely and sustainably are the hallmarks of their work. The same commitment to quality is the focus of the Fantasma family’s processing operations. The Chianina beef comes from a ranch near Deming, NM, that is one of the U.S. pioneers in raising this Italian breed of cattle.

These partnerships are behind several special Meal Kits that we are offering for the holidays, beginning with the M’tucci’s @ Home Prep Kitchen kit for this weekend. Chef Cory is in charge of creating these meals, which have been very popular during the health orders that have forced us to close our dining rooms. There is a new meal each weekend, all of the ingredients are packaged, portioned and mostly prepped for you. The meal kits come with a recipe card, that also links to a cooking video on our YouTube Channel. The three-course meals feed four people and are easy to complete at home.

This week is a carnivores delight: Chef Cory’s Green Chile Stew with Sackett Farm Pork, Pan-Seared Harris Ranch Hanger Steaks (a cut so good, that it was never widely sold since butchers kept the cut for themselves) with Salt Water Potatoes and Pan-Seared Asparagus. Finish with 4 M’tucci’s Biscochitos.. The Kit can be ordered from any location for $64 and is available until we are sold out. Watch the video below to see how easy the meals are to complete.

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Coming Next Week . . . .

More photos and details coming next week! Stay tuned.

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We have limited seating on our patios, which have been modified to make you as comfortable as possible. Our weekend specials are available for takeout or delivery.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

Gelato (pints only $8): Strawberry & Salted Caramel

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 Hand Cut Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26

Pan-Seared Mahi Mahi - Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce $23

Gelato (Pint only $8): Lemon Berry

Sorbetto: Strawberry Blend

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

M’tucci’s Twenty-Five

Hand Cut 8 oz Orange and Bay Leaf Brined Duck Breast - Crispy Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $17

Gelatos (Pint only $8): Strawberry

Sorbetto: Lemon

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Buy a $100 Gift Card and get $20 for free. Spend $200 on Gift Certificates and receive 2 $20 Gift Cards.

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Thanks for reading. See you next week. Ciao!

Optimism

M’tucci’s Founder Jeff Spiegel

EDITOR’S NOTE: We hope you all had a wonderful and thankful day with friends and family. Since the opening of M’tucci’s , our Founder, Jeff Spiegel, has offered valuable leadership to the Partners. His years of experience in the restaurant business combined with his being in tune with social and economic forces offer hope for a post-pandemic business climate.

(Published in the Albuquerque Journal, 11/25/2020

BY Jeff Spiegel

Founding Partner, M’tucci’s Restaurants

It􀂷s nearly Thanksgiving. It doesn’t feel like it this year: here in New Mexico, it􀂷s 15 degrees warmer, at least,

than it should be in this season. That’s the case because of global warming and President Trump, who also

has been generating excessive heat since the election. It’s November 2020. The United States is heading into

its 10th month of the coronavirus pandemic. The economy has been pummeled, and no part of it more so

than the restaurant business. Restaurants have closed permanently in every part of the country. Some, to

comply with government mandates, have closed, reopened, closed again. While there are vaccines just

over the horizon, the winter of 2020-21 promises to cause further devastation to many restaurants, with

drastic impacts on the livelihoods of employees and vendors.

Here in New Mexico, Gov. Michelle Lujan Grisham recently suspended all indoor dining for two weeks,

hoping to tamp down the resurgent killer virus, which is peaking. This is the second such closure. We support

this drastic measure, and we hope that it works. The three M’tucci’s restaurants that I founded with my

young partners are once again getting by living only on takeout and delivery sales, as well as early sales of

products placed in grocery stores. M’tucci’s will make it. While we will survive, millions of people have lost

their jobs and have been left to scramble. As of mid- September, 100,000 restaurants had closed, many never

to reopen. The National Restaurant Association calculates that the industry will have lost $240 billion by the

end of the year.

I write this with the expectation that effective vaccines are likely to be widely available by summer, or

possibly sooner. But even if that is the case, where will this leave the restaurant business?

After the coronavirus has wreaked its destruction, for the survivors and for new businesses looking to open,

there will be new opportunities for those poised to capitalize. Once people no longer have to fear dying by

going out, they will be dying to go out. But every town and city in this country will come out of 2021 with

many fewer restaurants than it had going into 2020.

Don􀂷t despair. There is a future. It’s not far off.

For the survivors, the post-pandemic period will provide enormous opportunity for expansion. For new

businesses, the landscape will also be ripe with opportunity. Landlords whose restaurant tenants have

crashed and burned will be anxious to lease their empty spaces, and rents will reflect that.

The coronavirus has provided operators with time to think, consider alternatives and plan. Our company

president, John Haas, developed myriad new products and delivery systems during the pandemic. He has

also used the slowdown to develop a platform for M’tucci’s wholesale business. Before the pandemic,

M’tucci’s was making 􀃀five types of bread, eight different pasta shapes, mozzarella and burrata, and a variety

of sausages and cured meats. Coming out of the pandemic, John has positioned us to be able to sell such a

high volume of the meat products that the revenues will rival those of an entire restaurant. This was a direct

result of his realization that farmers were suffering, and that we could be part of the solution by finding one to

partner with. He found the Sackett family farm in Iowa, and now we are helping each other by our close

collaboration.

Pondering the post-COVID 19 future, all of us need to keep our eyes open. Change is in the air. The ecosystem

is evolving; opportunities are there. I urge people in the food industry, and others as well, to consider the

changing landscape and be creative about adapting to new conditions. As an example of change, is it likely

that many of the businesses which sent their employees home to work are realizing they can save on

rent permanently. That may mean that some Downtown restaurant locations may not be desirable any longer,

or the rents may be cheaper. Additionally, we have already seen growth in businesses that provide meals to

assemble, heat and eat at home. And chefs and cooks are sharing co-kitchens, which makes them able to

meet growing demand and produce new products.

To my colleagues in the restaurant business and those who aspire to join our ranks, I hope you can survive

this plague on our sector and seize the opportunities that its aftermath will present. Don’t give up!

Jeff Spiegel greeting friends at the opening of M’tucci’s Twenty-Five

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Holiday Gift Cards.

Get one of these for every $100 Gift Card.

Available until 12/31/2020

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We are closed for dining, but we still have a few weekend specials for takeout or delivery.

Weekend Specials

M’tucci’s Italian

12 oz Hand Cut NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $29

Lightly Breaded San Dabs - Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Caper Sauce $19

Gelato (pints only $8): Strawberry & Salted Caramel

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 Hand Cut Beef Tenderloin - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26

Beef Tip Tortellini - Beef tips with Cajun Seasoning, Diced Tomatoes, Green Onion, Rosa Sauce and Gorgonzola Cheese $21

Gelato (Pint only $8): Lemon Berry

Sorbetto: Strawberry Blend

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

M’tucci’s Twenty-Five

Hand Cut 10 oz Chianina Delmonico - Salt Water Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $27

Gelatos (Pint only $8): Strawberry

Sorbetto: Lemon

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Thanks for the Food

Just remember, it comes from farmers, fishermen and ranchers.

Colorado

Iowa

Vietnam

California

Colorado

North Dakota

Ethiopia

Uganda

M'tucci's Thanksgiving

As we all face the challenges of the pandemic (lockdowns, stay-at-home orders, masks) we still want to celebrate Thanksgiving. M’tucci’s always closes for Thanksgiving, but this year we have created a Thanksgiving Meal Kit which features sides and a pie, all you do is add turkey (I’m adding a standing rib roast). The details are just below, so keep scrolling.

While turkey is a centerpiece for most Thanksgiving tables, there are a wide variety of side dishes, both creative and traditional. Chef/Partner Cory Gray created five dishes for our kit that were influenced by our restaurants and from his family favorites. The stuffing is a bread stuffing, with onion, celery, garlic and sage. I asked members of the M’tucci’s family what was always on the table for Thanksgiving with family and the most common response was green bean casserole.

Green Bean Casserole with Creamy Mushrooms and Fried Leeks will probably be a cut above the usual casserole with canned onion soup. Potatoes take many forms at Thanksgiving: scalloped and mashed, savory or sweet. M’tucci’s creamy mashed potatoes are made with fresh garlic, Italian-style.

The M’tucci’s Family remembers their family favorites:

President/Company Chef John Haas: “Thanksgiving meal is really separated into two things. The first, Turkey, is a sacred ritual to me. It’s always brined for 48 hours and then it is either smoked or roasted. The second is the sides, which stuffing is probably the most loved by me. It seemingly is the only time all year it ends up on a plate of mine. As the years have piled up being in New Mexico, red chile has become the other must have. Does Red Wine and Whiskey count as a side?”

Partner/Chef Shawn Cronin: “We always had braised mushrooms, sautéed zucchini with cheddar cheese, stuffing, sweet potatoes with marshmallows (we make Michelle make the marshmallows every year) canned cranberry, mashed potatoes.”

Catering Manager Taña Martinez: “Moms candied yams with marshmallows, pineapple and pecans has always my favorite when it comes to sides. The marshmallows are always toasted perfectly and the center is soo ooey gooey and delicious.”

Manager Trey Godwin: “Sweet potato casserole and pecan (Pee-Can) pie. Wouldn't be a good Thanksgiving without either one. The sweet potato casserole with none of the marshmallow bullshit, just the real deal.”

Founder Jeff Spiegel: “Carrot soufflé, lighter than sweet potato with marshmallow. Katie’s citrus cranberry sauce is delicious with stuffing and a bit of turkey.

Founder Katie Gardner: “When I was a kid, my grand parents had a cook and she made a fudge sauce over fresh ice cream. I have dreamt about it, and sampled many in search of its equal for 70 years and have never found it.”

Managers Ernest Nuñez and Arcy Law both said the green bean casserole was a family favorite. Arcy said they also always had oyster stuffing. My family always had scalloped oysters, but my Dad was the only one who would eat them.

Chef/Partner Cory Gray: “I would have to say the favorite is a toss up between the family homemade stuffing and scalloped potatoes. Roasted Brussel sprouts a definite.

Partner Austin Leard: “Dating Latina women most of my life, mashed potatoes and red chile was always a favorite of mine at their family's house. I could always fill an entire plate with Ham, green bean casserole and stuffing at Grandma's house though.”

We hope you and your family find safety, comfort, love and good health during this holiday season. The M’tucci’s family is so thankful for your tremendous support. We look forward to the time when we can welcome you into our restaurants with a smile, a handshake and a hug. Grazie Mille!

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Saturday 11/21 is the Last Day to Order Thanksgiving Pies.

Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17

Apple with Oat Almond Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time (online ordering is not available). Add a pint of House Made Salted Caramel Gelato for only $7.

Pies must be Picked up by Wednesday, 11/25!

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M’tucci’s @ Home Prep Kitchen Meals

The meals returned this week and will be available until they are sold out. We prepare a limited number every week. The menu is announced on social media every Tuesday and they are available for online or call in ordering beginning at 11:00am on Thursday. The price varies depending on the meal, but is always three courses and is designed to feed four people. My wife and I cooked the meal last night and only used half of the pasta, but we have enough of the Sackett Farm Pork Bolognese left for at least 3-4 more meals!

One of my favorite M’tucci’s salads is included in the kit, Roasted Golden Beets with Farro, topped with Gorgonzola and Candied Pecans. The flavors cover all the bases, sweet, savory, a little bitter and a lot of YUM!

If you have never had one of these meals, they are super easy to prepare. Most of the prep work is done for you. As you can see from the photo on the left, the portions are individually packaged, there is a recipe card and a QR code that takes you to the M’tucci’s YouTube Channel where Chef Cory gives you step-by-step instructions on putting your meal together. This week’s menu is:

Sackett Farm Pork Ragu with San Marzano Tomatoes, Caramelized Onion, Wild Mushrooms on House Made Pappardelle Pasta

Roasted Beet & Farro Salad

Toffee Coffee Cake Bar

Total Cooking time of only 40 minutes and a total cost of $43

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We are closed for dining, but we still have a few weekend specials for takeout or delivery.

Weekend Specials

M’tucci’s Italian

8 oz Beef Tenderloin - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $27

Gelato (pints only $7): Strawberry & Salted Caramel

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 Hand Cut Beef Tenderloin - 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 $21

Gelato (Pint only $7): Salted Caramel & Stracciatella & Strawberry

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

M’tucci’s Twenty-Five

Hand Cut 5 oz Beef Tenderloin - Roasted Garlic Mashed Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $20

Gelatos (Pint only $7): Salted Caramel & Strawberry

Sorbetto: Lemon

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Fall Photos from Near and Far

Upper Rio Grande - Colorado

Firehole River - Yellowstone NP

Yellowstone River - YNP

Cape St. Mary - Newfoundland

Along Chama River - NM

Romero's Fruit & Veggie Stand - Hernandez, NM

Sangre de Cristos, Colorado

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Thanks for reading. See you next week, Ciao!

We Make It Here, Pt. 1

When the first M’tucci’s restaurant opened in 2013, the phrase “If you ate it here, we made it here” was used on the menus and in marketing. Seven years later, the truth of that statement has gone way beyond a slogan and is the driving force behind the food and beverages at all M’tucci’s restaurants.

Company Chef & President, John Haas has led teams in boutique and corporate kitchens. He blended those experiences with his love of food to create menus that feature “House Made” products and that is also value driven. While there are many aspects to the success of M’tucci’s, if you had to choose one, it would be artisanal, craft-made products at a fair price.

Eggplant Parmesan with House Mozzarella

Charcuterie with House Bread & Mozzarella

Bread

The bread at M’tucci’s is legendary. Developed by Chef/Partners Cory Gray and Shawn Cronin, they started with a very old European starter and based all of the bread (and pizza dough) recipes on the concept of no commercial yeast. It’s a process that is time-consuming, but results in healthy and flavorful bread. You’ll find it on our menus and you will find loaves available for purchase in all of our restaurants, at Silver Street Market and area Albertson’s Markets. Choose from Sourdough, Rye, Whole Wheat, Ciabatta and Baguette.

Cured Meat

Chefs Shawn and Cory developed their interest in curing meat into a passion that is prominent on our menus. Our curing program was recently elevated by our partnership with Sackett Farms, producing a Heritage breed pork, and an Italian-owned processing plant which provides us with custom cuts. Capicola Carbonara (M’tucci’s Twenty-Five) features house smoked and cured pork shoulder, Five Pork Bolognese (all locations) uses pork shoulder, pancetta and sausage from our Sackett Farms pork. We also make our own Italian sausage which you can sample in pasta dishes and on our Neapolitan-style pizza.

Capicola Carbonara

Sausage & Pepperoni Pizza

The Curing Room

Spicy Capicola

Cheese

In Puglia, mozzarella and burrata are known as latticini, which are products made from milk and meant to be eaten fresh. You could end up in a serious argument with an Italian if you called mozzarella “cheese”. The quality of the milk is important, especially for the right balance of fat and acidity. Mozzarella is hand formed into balls and used fresh and smoked. You’ll find it on Charcuterie plates, Eggplant Parmesan and pizza. Burrata is mozzarella stretched around cream and bits of cheese (stracciatella). It’s more decadent and rich than mozzarella and adds another dimension to Chicken Milanese (served at all locations).

Mozzarella

Burrata

Eggplatn Parmesan at M'tucci's Moderno

Chicken Milanese at M'tucci's Twenty-Five

Pasta

The old argument between dried pasta and fresh pasta is a waste of time. Dried pasta made with good durum wheat, pressed through bronze dies and dried slowly will produce outstanding pasta. On the other hand, controlling the process from start to finish produces an exceptional pasta with texture and flavor. We use an Italian pasta machine with bronze dies (which produces a rough textured pasta, better for holding sauce), imported Italian durum wheat flour and filtered water. We make fresh ravioli, rigatoni, fettuccine, campanelle, pappardelle and spaghettini.

Campanelle

Pappardelle

Ravioli

Lobster Ravioli - M'tucci's Twenty-Five

Five Pork Bolognese - M'tucci's Italian

Shrimp Campanelle - M'tucci's Moderno

Salsiccia Affumicata - M'tucci's Twenty-Five

Gelato

The newest addition to our house-made lineup is creamy Italian Gelato. If you have ever had genuine Italian Gelato, then no explanation is necessary. The flavor and richness are supplied by fresh ingredients, not thick cream and lots of sugar. Our Executive Pastry Chef Brianna Dennis comes up with new flavors of Gelato and Sorbetto every week based on what is fresh and available (check out the weekend flavors by scrolling to the next section).

Strawberry

Salted Caramel

Straciatella

Part 2 next week is all about beverages: Shrubs & Wine.

Coming Soon!!

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Weekend Specials

M’tucci’s Italian

Hand Cut 24oz Bone-In NY Strip - Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $32

Pan-Seared Yellowfin Tuna - Garlic Mashed Potatoes, Grilled Artichoke, Sauteéd Arugula, Lemon Caper Sauce $21

Ravioli - Pesto Ricotta, Sautéed Pink Shrimp, Roasted Butternut Squash, Caramelized Onion, Sun-Fried Tomato, Arugula, Light Lemon Cream Sauce $23

Rotisserie - Smoked 1/2 Chicken Herb Rubbed & Roasted - Garlic Mashed Potatoes, Grilled Asparagus, Balsamic Reduction $23

Gelato: Double Chocolate

Sorbetto: Strawberry, Blood Orange

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 Hand Cut Beef Tenderloin - 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 $21

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

Gelato: Lemongrass

Sorbetto: Pineapple

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 Ruby Trout - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $23

Braised Lamb Shank - Mascarpone Polenta, Braised Italian Greens, Shallots, House Bacon, Red Wine Jus $23

Hand Cut 5 oz Beef Tenderloin - Roasted Garlic Mashed Potatoes, Grilled Asparagus, Smoked Blackberry Bone Marrow Butter $23

Gelatos: Lemongrass, Chocolate

Sorbetto: Mango

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Thanksgiving Pies - 11/21 is the last day to order!

Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17

Apple with Oat Almond Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time ( online ordering is not available). Add a pint of House Made Salted Caramel Gelato for only $7.

Order no later than 11/21 and pick up no later than 11/25.

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Catering

We are offering alternatives to the Christmas Office party. Call Taña today for details. 505-350-0019

Thanks for reading. See you next Friday. Ciao!

Amaro - Italy's Digestivo

While we at M’tucci’s take pride in our many house made products and creative takes on Italian classic dishes (I had the Duck Duck at M’tucci’s Twenty-Five last night and it was incredible), we also consider it our mission to introduce real Italian recipes and products to our guests. One of these is the bittersweet Italian liquor, amaro, which means bitter in Italian.

The labels are as varied as the flavors!

A centuries-old beverage, amaro began as a healing tonic used for medicinal purposes. While there are now an astounding number of styles and makers of amaro, nearly all of them begin with a neutral spirit or wine that is macerated with bitter barks, seeds, spices, flowers, vegetables, herbs and citrus peels, then balanced with sugar. Some of the bittering agents include gentian root, angelica root, wormwood and cinchona bark. You might find anise, cardoon, clove, rhubarb, cardamom, licorice and juniper among the herbal profiles. Some amari (plural of amaro) are barrel-aged for complexity. The recipes are all closely guarded secrets among the family producers, some of whom have been producing one of Italy’s favorite beverages for more than four generations.

The flavor profiles of amari are definitely local. Amari made in the North rely more on the herbs and flowers available in the mountains, while Southern Amari might use more citrus peels.

Humans are born with an aversion to bitter flavors, since we were genetically programmed to treat a bitter flavor as toxic, or even poisonous. Many of us (Americans) have more of a palate for sweet, sour and salty - even umami. So, a little palate education is necessary to appreciate bitter flavors, and we are acquiring that appreciation by drinking IPAs, cocktails with tonic water, and even coffee and tea. Italians embrace bitter foods early in their lives (greens, chocolate, espresso) and consequently have a long history with bitter flavors and especially with amari.

Amari were initially created by medieval friars and monks for their health benefits, which includes stimulating the appetite and aiding in digestion. The bitter flavors trigger saliva and gastric juices, activating the digestive system.

Author Jason Tesauro writing in The New York Times said, “After a decadent meal, amaro is like Harvey Keitel in Pulp Fiction. It’s the cleaner that wipes away any evidence that you overdid it.”

To an Italian an Amari is consumed after dinner, which would leave Aperol, Campari and other aperitivos off of the list. Other Italians believe that if it is bitter, it is an amaro regardless if it is a aperitivo or digestivo. Is vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin.

A negroni, the classic Italian cocktail made with Campari.

We offer a selection of Italian amari (and a couple from France). Since there are no rules governing the ingredients of amari, sampling and the advice of a knowledgeable bartender are the keys to understanding the wonderful world of amari. The variety and complexity of this beverage is part of the charm, but it can be a daunting task to find the one you like. We recommend tasting without ice to get an idea of what you like. A starting point is to understand the classifications of amari: Aperitivo, Light, Medium and Dense. Maybe you start with Light? These categories come from the indispensable cocktail book, Cocktail Codex by Death & Co.

Aperitivo: Campari, Aperol, Capelletti & Suze

Light: Meletti, Montenegro & Nonino Quintessentia

Medium: Averna, CioCiaro & Bigallet China-China, Cynar & Ramazotti

Dense: Fernet-Branca & Luxardo Amaro Abano

Amari are used in several different cocktails, but can also be used as substitutes in some classics. When Trey Godwin was creating the cocktail list for brunch at M’tucci’s Italian, he was experimenting with different spirits & amari in the coffee drink. Instead of using an orange or lemon peel, and sugar, he added Campari for the combination of bitter and sweet and then added the French amaro, China China, which adds a citrus flavor to the Italian Iced Coffee.

Italian Iced Coffee

Partner/Beverage Manager Austin Leard said you could use an amaro in place of sweet vermouth when making a Manhattan or a Boulevardier. When making the Manhattan, omit the bitters and experiment with your amaro/rye whiskey proportions. Instead of using the traditional bourbon, Campari & Carpano Antica Sweet Vermouth for the Boulevardier (cousin to the Negroni), try a combination of Rye, Cappelletti (an aperitivo amaro) and Punt e Mes (an Italian Vermouth).

Writer Brad Thomas Parsons interviewed several Italian families for his book “Amaro: The Spirited World of Bittersweet”. When discussing how to consume amaro, Leonardo Vena from the Amaro Lucano family said that there are disagreements even within his own family, “I like it chilled - either from a cold bottle or served with one ice cube. My father drinks it neat and my grandfather likes it warm with an orange zest.”

Ask one of our bartenders which amaro you should try during your next visit. After tasting a few styles of amari at any M’tucci’s, pick up a bottle at Jubilation or Total Wine (usually 6-10 different labels). Try them at home in a variety of ways (cold, neat, etc.), since there is no “one way” to enjoy amaro.

Nonino is considered a “gateway” amaro, since it has softer bittersweet profile and a grappa base. It’s a good introduction to amaro, but it is one of the more expensive bottles.

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Weekend Specials

M’tucci’s Italian

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

Pan-Seared Rockfish - Garlic Mashed Potatoes, Grilled Artichoke, Sauteéd Arugula, Lemon Caper Sauce $21

Ravioli - Pesto Ricotta, Sautéed Pink Shrimp, Roasted Butternut Squash, Caramelized Onion, Sun-Fried Tomato, Arugula, Light Lemon Cream Sauce $23

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

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 Hand Cut Filet Mignon - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $26

Pan-Seared Yellowtail - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $23

Beef Tortellini - Beef Tips, Cajun Seasoning, Diced Tomatoes, Green Onion, Gorgonzola Cheese $21

Gelato: Lemongrass

Sorbetto: Raspberry Lemon

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

M’tucci’s Twenty-Five

Pan-Seared Rockfish - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $23

24 oz Hand Cut Porterhouse - Grilled Asparagus, Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $37

Gelatos: Lemongrass

Sorbetto: Mango

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Shrub of the Month

In addition to our regular flavors, we are going to introduce a new seasonal flavor that will be available for that month. You will be able to buy a bottle or get a special cocktail at all three locations. This month we are featuring the Roasted Apple Spice Shrub. If you would like to buy a bottle and make a cocktail at home, here is the recipe:

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

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Holiday Pies

Pumpkin with Pumpkin Seed Brittle & Ginger Vanilla Chantilly Cream - $17

Apple with Oat Almond Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

The toppings will come packaged separately, so you can add them when you are ready for dessert (or breakfast). Please call the restaurant closest to you to place your order and to arrange a pick up time. Add a pint of House Made Salted Caramel Gelato for only $7.

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Catering

View our Fall/Holiday catering menu by clicking here. Call Taña to arrange for your holiday lunch or small gathering. 505-350-0019.

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Thanks for reading. See you next Friday, Ciao!

The Craft of Cocktails

At M’tucci’s we serve traditional Italian cuisine, sometimes with a contemporary twist. Our cocktail program is no different. You can order all of the classic cocktails, some with a M’tucci’s twist, or a cocktail that has been created by our talented bartenders.

Italy has a somewhat different cocktail tradition than the U.S., tending to rely upon herbal liquors and Amari, such as Campari, Aperol and Vermouths. Well-known Italian cocktails include the Negroni, (Gin, Campari & Sweet Vermouth), the Bellini (Prosecco & Peach) and the Americano (Sweet Vermouth, Campari & Club Soda). There are also variations on these, such as the Negroni Sbagliato, which is based on the Americano, replacing the Club Soda with Prosecco, or the Boulevardier, a variation on the Negroni which replaces the Gin with Bourbon.

“In the beginning of M'tucci’s bar program, the influence of Italian sprits were only represented with modern cocktails with a twist. As we have progressed, the use of Amaro has become more prominent while also including the Italian staples such as the Aperol Spritz, Negroni, and Bellini. We continue to find new ways to incorporate the use of Italian sprits, vermouth, and liqueurs into our handcrafted cocktails,” said Partner Austin Leard.

Aperol Spritz

Negroni

Choosing the right spirit for a cocktail is important, but so is the technique. If you don’t care for straight spirits you have probably wondered why people like a Martini or a Manhattan? One of the secrets to great cocktails that are primarily spirit-based (in addition to using quality ingredients) is the stirring technique, which creates dilution. Underdiluted is deadly to a good cocktail. Proper dilution means stirring with ice until the ingredients are fully integrated, the drink is very cold, and enough dilution has occurred to soften the intensity of the whiskey or gin.

Watch these videos as Arcy, Bar Manager at M’tucci’s Italian, demonstrates both techniques at the 1st Annual M’tucci’s Cocktail Contest at M’tucci’s Twenty-Five this week.

Every bartender who cares about the craft has their own style of shaking a cocktail. Despite what James Bond orders, cocktails with spirits and aromatics are usually stirred and cocktails that contain juices are shaken.

Creativity comes from experience, experimentation and, not least, developing your palate for different ingredients and how they blend together. You can ask any of the bartenders at the three M’tucci’s location to create something for you. Joe Romero and Arcy Law (shown in the videos) at M’tucci’s Italian are particularly good at this. They will ask you which spirit you like, what flavors you like and then wow you with the results. Get creative on your next visit.

Joe Romero, pre-Covid

Technique and creativity were on full display at the 1st Annual M’tucci’s Cocktail Contest, held earlier this week. Nine local bartenders, including two from M’tucci’s, competed in three rounds, facing different challenges. Arcy Law, made it to the final round and narrowly lost out to Zee Echo Eskeets from Hollow Spirits and Vintage 423. Proceeds from the evening and a percentage of the sales for that day (more than $2,000) were donated to Cuidando Los Niños. A big thanks to the event’s sponsor Suntory Jim Beam, who provided the great spirits: Effen Vodka, Maker’s Mark, Hornitos & El Tesoro Tequila to name a few.

Enjoy the short video and a few photos from the evening.

M'tucci's Partner Austin Leard

Megan Lees, Bourbon & Boots

Victor Acoya, Isleta/Embers

Arcy Law, M'tucci's Italian

Zee Echo Eskeets, Hollow Spirits

Daniel Malott, M'tucci's Moderno

Shrub of the Month

In addition to our regular flavors, we are going to introduce a new seasonal flavor that will be available for that month. You will be able to buy a bottle or get a special cocktail at all three locations. This month we are featuring the Roasted Apple Spice Shrub. If you would like to buy a bottle and make a cocktail at home, here is the recipe:

1/2 oz Lemon 

1/2 oz Simple Syrup 

1/2 oz Apple Liqueur 

1 oz Roasted Apple Spice Shrub 

1.5 oz Aged Apple Brandy

Roasted Apple Spice Shrub Cocktail

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Weekend Specials

M’tucci’s Italian

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

Pan-Seared Alaskan Halibut - 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 $29

Gelato: Dark Chocolate

Sorbetto: Strawberry, Pineapple

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

M’tucci’s Moderno

24 oz Hand Cut T-Bone - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $32

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $25

Shrimp Diavolo - Wild Caught Shrimp, Spicy Marinara, Capers, Green Chile, Caramelized Onions and Spaghettini Pasta $21

Gelato: Pumpkin Pie

Sorbetto: Raspberry Lemon

Dessert Special: Butterscotch Tart with Meringue, Orange Chocolate Sauce & Cookie Crumble

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 Yellowfin Tuna - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $26

24 oz Hand Cut T-Bone - Grilled Asparagus, Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $32

Gelatos: Coffee, Stracciatella

Sorbetto: Strawberry & Blood Orange, Mango

Dessert Special: Pumpkin Pie with Vanilla Chantilly & Pumpkin Seed Brittle

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Coming Soon!!! Details in the next La Gazzeta

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No Absentee Ballots, No drop boxes, No standing in line.  Vote M’tucci’s this year!

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Italy

Orta

St. Mark's, Venice

Venice

Milan

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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.

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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

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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

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

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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.

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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

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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.

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Alba & Barbaresco

Rialto Market, Venice

Alba

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Thanks for reading, see you next Friday. Ciao!

M'tucci's Pork - Exciting News!

From President/Company Chef John Haas:

2020 changed a lot of things for us in the world, and the restaurant industry certainly wasn’t an exception.  That rang particularly true when it came to exposing the weaknesses of the supply chain for sourcing food.  One of my favorite things about our company is that we do have the ability to pivot and quickly change things.  As the news started to pour in about Midwest pork farmers, the lightbulb came on that we can do our part to help.  Being an Iowan growing up in the heart of Pork country, I reached out to friends back home and started the process of finding a farmer who could partner with M’tucci’s.

An important part of the partnership was finding an independent farmer.  We wanted to be sure that we knew who we were supporting.  We know 100% of the money from the pork goes straight to his land and his pocket.  We also wanted to find someone who was interested in ensuring that we have heritage breed pork and who would be open to evolving it genetically.  It required learning about the feed, the farm, the whole process from start to finishing, including visiting the farm and creating a personal relationship with the farmer. 

That farmer came to us in the way of Tom Sackett, whose father, Keith, purchased the land and built the family farm back in the 70’s. Located in the Southwest corner of Iowa, they raise cattle, hogs, corn and hay. Keith and his wife, Nancy, their son Tom, his wife Kristi and three children live and work on the farm.

Tom had a conversation with La Gazzeta while he was operating a combine last Sunday evening harvesting corn.

“My grandpa was a farmer /bus driver.  Dad had 5 siblings.  Then when grandpa died, Dad bought 80 acres from his siblings.  Just happens we are in that field harvesting now.  Grandpa bought it in 1938. 

“When people asked me why I wanted to be a farmer, I always replied to them that I like to see how well I can make things grow”, Tom said.

They not only raise the breed of heritage pork that we like, Berkshire with Duroc crossed, but they are also strong advocates for land conservation, with thousands of feet of tiling and terracing which helps with drainage to prevent erosion.

Sackett family photos by Paul Setliff, ©1st&10Photography

Dining with the Fantasma family in Kansas City at Lidia’s

John Haas:

The next step was figuring out how the pork would make its way from the farm, to a processor, to a box, and to our restaurants back door.  This wasn’t your typical operation because we are basically buying the whole pig and all of the cuts that are generated from the processing.  Luck would have it, through an extended network, I found a custom USDA processor 2 hours from the farm.  This was basically a needle in the haystack, but the final piece to make it really work.  Even more wonderful, it’s an Italian family-run processor who works with arguably the best pork in the country.  Lou Fantasma and the family were up to challenge.

Throughout the summer months, we’d built the relationship between us, the Fantasmas, and our primary distributor, Shamrock Foods, to transport the pork to us.  This required all of us to be open-minded and to be up for a new challenge.  It wasn’t the easiest thing to ask in the middle of a global pandemic, but fortunately they were all open to something new.  Without Lou, this all would have fallen apart.  As time went on, cut sheets (determining the cuts M’tucci’s would receive) were created and the program moved forward.

The final piece of the equation was going to Kansas City, meeting and touring Fantasmas and Sacketts operations, and developing the relationships.  The Partner/Chefs (John Haas, Cory Gray, and Shawn Cronin) spent three days in September doing just that.  In the end, we met some amazing people who we know we are supporting.  We have developed our own supply lines straight from the farm.  There is also the ability to completely customize every step of the process as it evolves.

We are excited that we will soon provide retail packages of House Bacon & Italian Sausage, using Tom Sackett’s pork, to the Albuquerque grocery market.  We hope these products will be available by the end of 2020.  The various cuts of pork will be offered on the menus at all M’tucci’s locations, as well as several new dishes being released shortly in our upcoming fall/winter menu’s.

It’s been an amazing journey, and we are fortunate to partner with open-minded and ambitious family-run businesses.  To see this finally become a reality and to know just how incredibly great all the people involved are, it’s made every step of this crazy idea we had back in March worth it.  I couldn’t be more excited to see this amazing pork finally served in our restaurants to all of you.  The story and the people are as fantastic as the pork itself, and in the end, that’s really what this is all about. 

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Weekend Specials

M’tucci’s Italian

Pesto Ricotta Ravioli - Roasted Eggplant, Cucuzza Squash, Spinach, Sun Dried Tomato, White Wine Butter Sauce $21

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

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

Braise - Sackett Farms Apple Braised Pork Cheeks, Creamy Risotto, Roasted Butternut Squash, Sun Dried Tomatoes, Caramelized Onion, Arugula $27

Gelato: Berry Vanilla Shrub

Sorbetto: Mango

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

M’tucci’s Moderno

24 oz Hand-Cut Porterhouse - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $37

Pan-Seared Ono - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce, Capers, Prosciutto Powder $21

Shrimp Goat Cheese Pasta - Pink Shrimp, Sweet Peppers, Spaghetti and Goat Cheese Sauce $19

Gelato: Dark Chocolate

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

Braised Duroc Pork Ravioli - Caposaldo Chianti, Tomato Ragu, Cherry Tomatoes, Butter Leeks, Garnished with Parmigiano Reggiano, Lemon Amalfi Oil & Local Basil $16

Special Wine Offer: A glass of the same Chianti used in the Ragu is available with the Ravioli for only $6 and a bottle is $30.

Gelatos: Dark Chocolate & Strawberry

Sorbetto: Pineapple & Raspberry Lemon

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Tuesday, October 27 - 4:00

Halloween Costumes & ABQ Bartender Competition/Fundraiser

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

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

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

We are auctioning drinks from competition to VIP tables

Door prices for best costume.

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Family Charcuterie Boards & Weekend Brunch Returns

at M’tucci’s Moderno

Plus, a few new menu items. Check them out on our webpage

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Kirk Matthews Live @ M’tucci’s Twenty-Five

Friday, October 23, 7:30 - 9:30

New Desserts at M’tucci’s Twenty-Five

Tiramisu 2.0

Bougie Brownie

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Images of Tuscany, Italy

Thanks for reading. See you next Friday. Ciao!

Puglia & Southern Italy

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Weekend Specials

M’tucci’s Italian

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

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

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

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

Gelato: Berry Vanilla Shrub

Sorbetto: Mango

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

M’tucci’s Moderno

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

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

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

Gelato: Tiramisu

Sorbetto: Raspberry Lemon

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

M’tucci’s Twenty-Five

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

Gelatos: Dark Chocolate & Strawberry Cheesecake

Sorbetto: Raspberry Lemon

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Tuesday, October 27 - 4:00

Halloween Costumes & ABQ Bartender Competition/Fundraiser

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

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

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

We are auctioning drinks from competition to VIP tables

Door prices for best costume.

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New Desserts at M’tucci’s Twenty-Five

Tiramisu 2.0

Bougie Brownie

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2019 Trip to Italy

Bolgheri

Bolgheri

Carrera

Castagneto Carducci

Montenelli

Montenelli

Castagneto Carducci

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Thanks for reading. See you next Friday. Ciao!

Caffe d' Italia

On the first morning of my first trip to Italy in 1994, I sat in a cafe and enjoyed a cappuccino. I had discovered this magical morning beverage in a small Italian cafe in the North Beach section of San Francisco nearly 20 years earlier. This was many years before the Starbucks-on-every-corner phenomenon and it was not easy to find a real cappuccino elsewhere in the U.S. for several years.

On my second night in Italy in the Cinque Terre village of Vernazza, I decided to end my meal with an espresso. I had read that espresso has less caffeine than drip coffee, primarily because of the roasting process and the amount of coffee used to produce a small cup. It was the perfect Italian way to end the meal. However, lying in bed wide awake, listening to the church bell toll twice for 2:00am, I decided that I should restrict my consumption of coffee to a morning cappuccino.

While coffee culture has boomed in America, Italy is still synonymous with espresso and cappuccino. Although there are no coffee beans grown in Italy, nor is Italy the largest worldwide consumer of coffee, there are few places where coffee plays a more important role in daily life.

Two baristas at a cafe in Rome. (notice the prices from 2008)

Coffee is an ancient drink, made from beans/seeds from a bush first discovered in Ethiopia. The first recorded coffee consumption was in Yemen in the 15th century. It spread throughout the Middle East, and eventually made its way to Europe through Venice. The earlier forms of preparation involved boiling the seeds, which evolved to roasting and then boiling the seeds of the Coffea bush. In 1600 it was called “Arabian Wine” and was not acceptable in Europe until Pope Clement VII declared it a “Christian beverage”.

After the Arab world conspired to control the production and distribution, Dutch forces stormed the shores of Al Mukha (anglicized as Mocha) in Yemen in 1690 and made away with a number of coffee trees. The Dutch East India company took the trees to Indonesia, which then provided Europe with a steady supply of coffee. The trees then were taken to the Caribbean and the Americas where they flourish, with Brazil now being the worlds leading producer of coffee (approximately 35%).

A small coffee farm in Chiapas, Mexico

There are two main strains of coffee beans, Robusta and Arabica. Robusta is native to Subsaharan Africa, while Arabica is native to Ethiopia and Kenya. Arabica is considered the higher quality of the two, but has lower yields, is more susceptible to rusts and is more expensive. The flavors are generally more mellow and rich. Robusta tends to be more bitter, but has more body than Arabica. High quality Robusta beans are used on most Italian blends for a bigger flavor and a richer crema (the caramel foam that results from a proper espresso).

Arguably, the greatest improvement to coffee was the invention of the espresso machine. The first version was created by a Neapolitan named Bezzera using a boiler that forced steam through the grounds. This concept was improved upon by Achille Gaggia in 1938. He invented a machine that used hydraulic pumps that created 9 bars of pressure. His machines are still sold today and are very popular (I’ve owned two). While espresso drinks are found around the world (one of the best lattes I have ever had was in a cafe in Guatemala run by a couple of Koreans), espresso drinks are uniquely Italian. Of course, there is espresso, latte and cappuccino, but also macchiato (espresso with a dollop of foamed milk) and a caffe correto (espresso with a shot of liqueur, grappa or cognac).

At M’tucci’s, we use Lavazza, which has been roasted and blended by the Lavazza family since Luigi opened a store in Turin in 1895. True to Italian style, Lavazza’s espresso blend, Super Crema, is a blend of 60% Arabica and 40% Robusta. We use it for our espresso and cappuccino, our house cocktails (Espresso Martini and Italian Iced Caffe) and our desserts (Tiramisu and Gelato). Here are a few videos showing the process of espresso and cappuccino, our Espresso Martini available at all M’tucci’s, and a Spanish Coffee, only at M’tucci’s Moderno.

Italian Iced Caffe only at M’tucci’s Italian

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Weekend Specials

M’tucci’s Italian

Pesto Ricotta Ravioli - Sautéed Pink Shrimp, Sun-Dried Tomato, Artichokes, Caramelized Onions in a Lemon Cream Sauce $23

Hand Cut 24oz T-Bone, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $32

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

Braise - Slow Braised Harris Ranch Angus Beef, Wild Mushrooms, Red Pepper, San Marzano Ragu & House Pappardelle Pasta $25

Gelato: Stracciatella

Sorbetto: Cherry Limoncello

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

M’tucci’s Moderno

24 oz Hand-Cut T-Bone - Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $32

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

Lobster/Shrimp Pasta - Lobster, Pink Shrimp, Grape Tomatoes, Garlic, Chile Flakes, and a Lobster Cream Sauce over Spaghetti $24

Gelato: Stracciatella

Sorbetto: Raspberry Lemon

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

M’tucci’s Twenty-Five

Pan-Seared Fresh Monkfish - Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $28

Gelato: Chocolate Hazelnut, Strawberry Shrub

Sorbetto: Raspberry Lemon

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Italy

Rome

Orvieto

San Gimignano

Montalcino

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Gelato

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

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

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

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

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

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

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

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

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

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

M'tucci's Salted Caramel Gelato

M'tucci's Stracciatella

M'tucci's Strawberry Gelato is loaded with Fresh Strawberries

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Weekend Specials

M’tucci’s Italian

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

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

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

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

M’tucci’s Moderno

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

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

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

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

M’tucci’s Twenty-Five

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

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

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

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

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A Few from Italy

Bolgheri, Tuscany

Carrera Marble Mines

Carrera, Tuscany

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Thanks for reading. See you next Friday. Ciao!

Pasta, Maccheroni, Noodles

“Nothing else, not opera or Renaissance art or Roman ruins or even pizza, so exemplifies Italy as pasta.” Burton Anderson, Treasures of the Italian Table (1994)

Call it pasta, macaroni, maccheroni, or noodles, most of us eat it at least once a week. It’s relatively inexpensive, easy to store and easy to cook, and can be served and sauced in a wide variety of ways. An Italian book on pasta names more the 350 shapes of pasta. Straightforward and simple as strands of spaghetti or tubes of rigatoni, it’s also available in whimsical shapes: little ears (orecchiette), priest stranglers (strozzapreti), and handbells (campanelle).

Speculation continues about the origin of pasta, but the common belief that Marco Polo brought it from China has been disproven. The first written account of pasta in Italy was found in a merchant’s records which mentioned a shipment of maccheroni arriving in Genoa from Sicily in the late 1200s. The Genoese were responsible for distributing it throughout Italy.

Italy’s first pasta industry was located in Campania near Naples in the fields surrounding Mt. Vesuvius. The area around Gragnano had large wheat fields with rich soil and pure mountain water. While locals claim to have invented pasta, early records show it was imported to Naples from Sicily and Sardinia until the early nineteenth century.

Dried pasta (pasta secca) is made with high protein durum wheat flour and water - nothing else. The dough is mixed by a machine and then pushed through a die to create the different shapes and sizes. Cheaper pastas use a teflon die which produces a smooth noodle, while more artisan pastas use a bronze die which creates rough edges for holding sauces. The Southern part of the country, known as the Mezzogiorno (midday), is known for pasta secca, such as penne, ziti, fusilli, spaghetti and conchiglie.

Fresh pastas are popular in the north, especially Emilia Romagna, where egg is used instead of water for their pastas. They are usually rolled flat instead of being forced through a machine, which gives them a smoother surface, perfect for stuffing (ravioli, tortellini). We make our pappardelle to go with M’tucci’s rich Five-Pork Bolognese sauce.

Italians always cook their pasta al dente (to the tooth). It’s a fine line between under-cooked and crunchy to over-cooked and mushy. Remember that the pasta continues to cook when you drain it, so when cooking at home, your timing is important. Italians prefer al dente because the minimal amount of cooking preserves the flavors of the pasta. Over-cooked pasta contains more water, which dilutes the flavor of the pasta and the sauce.

We make ravioli, pappardelle, campanelle and rigatoni in house. After making the fresh pasta, we slowly air dry the noodles for flavor and texture, just as it has been done for centuries by artisanal pastaficios in Italy.

Fun Facts: Italians consume so much pasta, that much of the flour is imported from the U.S. and Canada. In 2017 63% of Italians said they eat pasta daily. The U.S. is the largest market for pasta, consuming 2.7 million tons a year, but we are not the #1 country for annual per capita consumption. Italians consume 51 pounds annually, followed by Tunisia (37 lb.), Venezuela (26 lb.), Greece (24 lb.), Chile (20.6 lb.). The U.S. is #6 with each person eating nearly 20 pounds a year. We look forward to your visit and together we can become #5!

Five Pork Bolognese with Rigatoni at M'tucci's Italian

Capicola Carbonara with Spaghettini at M'tucci's Twenty-Five

Eggplant Parmesan with Cacio e Pesto Fettucine at M'tucci's Moderno

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Weekend Specials

M’tucci’s Italian

8 oz Hand Cut Filet Mignon - Crispy Salt Water Potatoes, Grilled Asparagus, Cherry Balsamic Reduction  $29

Pan-Seared California Halibut - Creamy Garlic Mashed Potatoes, Grilled Artichokes, Sautéed Arugula, Lemon Cream Sauce $27

Ravioli - Red Chile Three Cheese Ravioli, Roasted Butternut Squash, Sun Dried Tomato, Haricot Vert, Caramelized Onion, Brown Butter Sauce $21

Rotisserie - Herb Rubbed Roasted Half Chicken, Roasted Spaghetti Squash, Creamy Mushroom Risotto $25

House Made Sorbetto - Prickly Pear Sorbetto with a Lemon Ricotta Cookie $7

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

New Mexico Prickly Pears

A team collaboration created a new beverage and dessert, only at M’tucci’s Italian this weekend. Asst. Manager Arcy and Pastry Chef Michelle picked a lot of local prickly pears near one of the restaurants, added sweet basil from Partner Austin’s garden added a few secret ingredients and let them stew for a couple of weeks. Tonight try a Prickly Pear Shrub Cocktail with Tequila and a Prickly Pear Sorbet with a Lemon Ricotta Cookie.

Prickly Pear Sorbetto & Lemon Ricotta Cookie - only at M’tucci’s Italian this weekend.

Pair the Prickly Pair Sorbetto with our new Prickly Pear Sweet Basil Shrub made with Tequila and locally sourced fruit and herbs. Only at M’tucci’s Italian

M’tucci’s Moderno

6 oz Hand Cut Filet Mignon, Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $27

Pan-Seared Scallops - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce $29

Herb Roasted Pork Loin - Garlic Mashed Potatoes, Grilled Asparagus, Lemon Butter Sauce $19

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

M’tucci’s Twenty-Five

Pan-Seared Rockfish, Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder, Lemon Caper Butter Sauce $22

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Kirk Matthews Live at M’tucci’s Twenty-Five, September 25 7:30 - 9:30

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Try a Shrub today! Available at all M’tucci’s locations in a creative cocktail, or by the bottle or in a cocktail kit.

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More Italy - Sorrento, Amalfi Coast & Capri

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Thanks for reading. See you next Friday. Ciao!

M'tucci's Bread

It’s pretty difficult to pick my favorite M’tucci’s House Made product, there are so many from which to choose. Mozzarella, Burrata, Shrubs, Pancetta, Bacon, Sausage, Mostarda, Pickles, and Pasta to name a few. I love all of them, but I think the bread is among the best I have ever had, which includes Acme, Tartine and Boudin in Berkley/San Francisco, Poilâne in Paris or Sage in Santa Fe.

Baguette, Whole Wheat, Sourdough, Rye and Ciabatta

The reasons why the bread is so good? Technique, time and quality ingredients pretty much sums it up. Start with great flour, use an excellent starter, take the time to mix it, let it rise slowly and bake it carefully. One of the most important of these is the starter, which is used instead of a commercial yeast. Several years ago, as Chefs/Partners Shawn and Cory were given the task of creating the menu and products for the Italian Market, Shawn came across a very old starter (or mother) that the Chef where he was working (a local restaurant which shall remain nameless) was going to discard. He nabbed it and our bakers have been feeding it since then.

Sourdough starters acquire yeast and bacteria from the air, and in doing so, become a product of their environment. A starter brought from San Francisco to Albuquerque may have all the characteristics of a San Francisco bread in the beginning, but after time, as local yeasts and bacterias are absorbed, the mother will no longer be a San Francisco mother, but will become an Albuquerque mother. Baking with sourdough is not easy, since it’s a delicate dance to balance.

“My favorite thing about bread in general is that it is never perfect. We have been baking loaves for 6 years and every time I try it, all I can think is that it can be better. Still though, everytime I toast up a piece of the wheat bread (my personal favorite), I remember why I got into bread baking in the first place,” said Chef/Partner Shawn Cronin.

“It isn’t easy to make good bread with sourdough cultures,” writes Harold McGee in his encyclopedic tome of food science, On Food and Cooking, first published in 1984. This is for a couple reasons, he explains. One is the balance of bacteria and yeast. Because the bacteria grow faster than the yeast, there is far more bacteria in any given starter, which can inhibit yeast’s production of carbon dioxide, which helps bread to rise. In addition, because a sourdough starter is acidic, it can weaken the structure of bread dough, resulting in a dense loaf.

Sourdough breads are challenging to make, but they have superior flavor and texture compared to mass-produced bread. They are also healthier according to many websites and sources. Here are some quotes from the website breadmatters.com, “Sourdough lactic acid bacteria (LAB) can modify the bits of gliadin and glutenin protein in wheat flour that are toxic to people with coeliac disease (CD) and non-coeliac gluten sensitivity. This doesn’t necessarily mean gluten-sensitive people can eat it, but the presence of LAB means it is more digestible and can contribute to good gut health, similar to probiotics.”

“LAB also produce anti-oxidants and peptide lunasin, an anti-allergenic substance. In addition, sourdough with unbleached flour is a significant source of dietary minerals such as iron, calcium, magnesium and zinc.” People who are reducing carbs or are adhering to the Keto diet should know, " “sourdough LAB produce organic acids that, under the heat of baking, cause interactions that reduce starch availability. The lowest glycaemic index (GI) breads are whole-grain sourdoughs.” Translation: fewer calories and sugar than conventional bread.

All of this is good stuff, but I’m in it for the flavor and the texture, and M’tucci’s breads and pizza dough with sourdough starters are loaded with flavor. We should note that all traditional Napoletana pizzas in Italy use a starter - never commercial yeast. So authentic Napoletana pizza has a sourdough crust - as does M’tucci’s!

Our bread is available as an appetizer or with some small plates and as whole loaves at all of our locations. You can also find M’tucci’s loaves at area Albertsons Markets, Silver Street Market, and Humble Coffee.

If you want to give sourdough bread a try at home, Chef Cory is going to do a series of videos with some tips and pointers. In the first video, now on M’tucci’s YouTube Channel, he shows you how to make your own sourdough starter. So throw away those packets of yeast and tune in now! We’ll have the second video on bread making ready in a week or two.

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Weekend Specials

M’tucci’s Italian

8 oz Hand Cut Herb-Rubbed Filet Mignon - Crispy Salt Water Potatoes, Grilled Asparagus, Cherry Balsamic Reduction  $29

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

Ravioli - Bolognese Ricotta Ravioli tossed with Heirloom Cherry Tomatoes, Butternut Squash, Haricot Vert, Caramelized Onion, Spicy Herbed Cream Sauce $21

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

M’tucci’s Moderno

24 oz Hand Cut T-Bone, Garlic Mashed Potatoes, Grilled Asparagus, Italian Salsa Verde $33

Pan-Seared Swordfish - Creamy Garlic Mashed Potatoes, Roasted Artichokes, Sautéed Arugula, Lemon Cream Sauce $27

Tortellini with Beef Tips, Cajun Seasoning, Diced Tomatoes, Green Onions, Rosa Sauce, Gorgonzola Cheese $21

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 Ling Cod, Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Topped with Prosciutto Powder $24

Bone-In Seared Pork Chop with Crispy Camp Fire Potatoes, Sautéed Kale, Shrub Gastrique $18

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President/Company Chef John Haas on Kitchen Conversations

John took part in a 30 minute conversation with Shamrock Foods on their Facebook page yesterday. He talked about several of the things M’tucci’s has done to thrive during difficult times. He also dropped a few hints about two exciting new programs on the horizon for M’tucci’s. If you missed it, you can watch it by clicking on this link here. The link takes you to their Facebook page, then scroll through the posts to Kitchen Conversations.

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Weekend Brunch Returns to M’tucci’s Italian

Italian Sausage Hash

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New Dessert at M’tucci’s Twenty-Five

Dessert!!

Mixology Guru Trey and Pastry Guru Brianna teamed up to bring you the Mocha Walnut Banana Bread Cocktail with a special Chocolate Bar on top. It’s pretty WOW!

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Dreaming of Italy

Piazza Navona - Rome

Uffizi - Florence

Amalfi

Rome

Thanks for reading. See you next Friday, Ciao!

Italian Flavor

Techniques for creating rich flavor are incorporated into everything we do at M’tucci’s. In Italy, these techniques are know as: battuto, soffritto and insaporire. These techniques and their ingredients are the base for pasta sauces, risotti, soups and stews.

A battuto traditionally consisted of lard and finely chopped onion and parsley. Depending on the dish; garlic, celery and carrot might be added. Recent cooking styles have replaced lard with olive oil or butter. A battuto is the beginning for most pasta sauces, risotti and countless meat and vegetable dishes such as our Five Pork Bolognese.

A battuto becomes a soffritto when it is sautéed until the onion becomes translucent, and the garlic (if you use it) turns a pale gold. This step is always completed before adding the main ingredients. If you add your battuto ingredients all at once, you won’t create the deeper flavors achieved by cooking in steps. Also, you must add the onion first and allow it to cook before adding fresh garlic. Cooking the two together means the onion will be undercooked or the garlic will brown (worse, it could turn black) and give the entire dish a bitter, burnt flavor. If you are using pancetta with or instead of olive oil, you would add the pancetta first. Below are photos showing the steps of a soffritto for sautéed greens.

Insaporire follows the soffritto step and means “bestowing taste” in Italian. It can apply to the vegetables or the meat for the recipe. Quite simply, the ingredient(s) are added to the soffritto at a high heat and cooked briskly until they have become completed infused with the flavor of the battuto.

According to the late Italian cookbook author, Marcella Hazan, “One can often trace the unsatisfying taste, the lameness of dishes purporting to be Italian in style, to the reluctance of some cooks to execute this step thoroughly, to their failure to give it enough time over sufficient heat, or to their skipping it altogether.”

You can bet your K-95 face mask that we don’t skip this step at M’tucci’s.

Porcini & Beef Tip Ravioli at M'tucci's Twenty-Five

Capicola Carbonara at M'tucci's Twenty-Five

Risotto Carnaroli di Pesce at M'tucci's Italian

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Kentucky Derby & Kentucky Bourbon Weekend

To celebrate Saturday’s running of the Kentucky Derby, all M’tucci’s locations will offer special Mint Juleps made with Woodford Reserve Bourbon from Friday through Sunday. A refreshing beverage for our unseasonal September weather. Read about some Derby traditions and some bourbon recipes by clicking here.

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Dinner, Drinks and Dancing at M’tucci’s Twenty-Five Friday night from 8:00 - 10:00.

All safety protocols will be enforced: masks, distancing and no drinks in the dance tent.

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Weekend Specials

M’tucci’s Italian

8 oz Hand Cut Herb-Rubbed Filet Mignon - Crispy Salt Water Potatoes, Grilled Asparagus, Cherry Balsamic Reduction  $29

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

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

M’tucci’s Moderno

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

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

Pork Picatta - Spaghettini, Arugula, Diced Tomatoes, Capers, Lemon Butter Sauce $19

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

M’tucci’s Twenty-Five

Pan-Seared Amberjack, Grilled Escarole, Prosciutto Powder, Garlic Whipped Potatoes, Seared Artichokes, Lemon Caper Butter Sauce $24

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M’tucci’s @ Home

You will find our Artisan Bread and Ravioli Meals at your local Albertsons Market. Also, we have our Artisan Bread, Shrubs, cheese and cured meats in the deli counters at all M’tucci’s locations.

The deli case at M’tucci’s Italian holds Italian Salame and Parma Prosciutto, Imported Italian cheese, House Made Duck Prosciutto, Mozzarella, Mustard, and Pickles.

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Missing Italy

San Gimignano

Pontessieve

Siena

Siena

Thanks for reading. See you next Friday. Ciao!

The Art of Risotto

There are so many Italian dishes that I love, but few of them match the rich flavor of a properly made risotto. There are probably as many recipes for risotto as there are for pasta, but a few classics stand out: Risotto alla Milanese (with saffron), Risotto with Porcini (my favorite) or Seafood Risotto at M’tucci’s Italian and M’tucci’s Twenty-Five.

In most countries, rice is boiled or steamed, but to make risotto the rice is braised in fat, then hot broth is slowly added and stirred constantly, a process that can take an hour. The initial step is usually to glaze chopped onion in butter and/or oil, then the rice is added for the critical step of tostatura, which pan roasts the rice to seal in the starch. After that, risotto can be made with a variety of ingredients, such as seafood, vegetables, or porcini. Cooking rice in this manner allows the rice to absorb the flavors and gives it a texture not possible with boiled rice.

At M’tucci’s we use use Carnaroli exclusively, which is the most expensive of the risotto varieties, but also the variety that most chefs prefer for flavor.

Italy is Europe’s top rice producer and processes more than 1.3 million tons of rice each year, however they only consume about 100,000 tons, so they export 53% of their annual harvest (lucky for us). The risotto varieties of Arborio, Carnaroli, Baldo and Vialone Nano (grown near Venice where it’s used in soup), are classified as superfino and are the most popular. This year the pandemic has increased demand for rice and some risotto varieties have seen 20% price increases. (not lucky for us).

Carnaroli Rice

Jasmine & Carnaroli Rice

You can enjoy a risotto dinner this weekend with the Prep Kitchen meal kit. Chef Cory has created Risotto with Guanciale, Butternut Squash, Sun-Dried Tomatoes and Mushrooms. It is paired with Prosciutto & Herbed-Ricotta Bruschetta for an appetizer, a Mista Salad and 4 Snickerdoodle Cookies. The rice is mostly cooked, so you won’t have to stand over the saucepan and stir for an hour. The finished dish is pictured below and, as always, there is a video where Cory gives you step - by - step instructions on putting your meal together. Call any location to order one. Only $42, it feeds four.

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M’tucci’s Catering

As our dining rooms are now open, M’tucci’s Moderno’s and M’tucci’s Twenty-Five’s private dining rooms are available for groups for lunch and dinner (the size of the group will be determined by current NM Health Dept. orders). Our catering is also available for your office or party at home.

Meet our New Catering Manager Taña Martinez. Taña has been with M’tucci’s for more than six years, working in catering and as a bartender and server at M’tucci’s Italian. Quick with a smile and a “can do” attitude, she is the person to call for your catering needs. 505-350-0019 or email at: [email protected]

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Weekend Specials

M’tucci’s Italian

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

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

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

M’tucci’s Moderno

24 oz Hand Cut T-Bone, Crispy Salt Water Potatoes, Grilled Asparagus, Italian Salsa Verde $33

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

Frutti di Mare Pasta with shrimp, mussels, white clams, baby clams, spicy marinara and a fettuccine pasta $19

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

M’tucci’s Twenty-Five

Pan-Seared Mexican Fluke, Grilled Escarole, Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Caper Butter Sauce and Prosciutto Powder $24

Dry aged Beef Tenderloin, Mushroom Risotto al Salto, braised greens served with a house pancetta and vodka cream sauce $ 29

M’tucci’s @ Home

You will find our Artisan Bread and Ravioli Meals at your local Albertsons Market. Also, we have our Artisan Bread, Shrubs, cheese and cured meats in the deli counters at all M’tucci’s locations.

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Just a Few More - Missing Italy

Sorrento

Piazza Navona - Rome

Castellini in Chianti

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Thanks for reading. See you next Friday. Ciao!