Visiting Tuscany & Sicily

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

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

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

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

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

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

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

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

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


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

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

Apple with Toasted Oat Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

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


M’tucci’s Italian Stuffing for Thanksgiving

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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



M’tucci’s Twenty-Five

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

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

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

Weekend Appetizer

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

Weekend Cocktail


Enjoy a great evening for a great cause.


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

Thursdays @ 6:30 & Fridays @ 7:30

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

December

12/2

Lani Nash @ 25

Kirk Matthews @ Moderno

12/3

RJ Perez @ Moderno

12/9

Jason Seel @ 25

Cali Shaw @ Moderno

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

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

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

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno


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

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Last Day

Our last day of food and wine research for M’tucci’s Bar Roma included discussions with a few prominent bartenders and a pasta making class with one of Rome’s top chefs.

St. Peter’s Basilica, Vatican City

The pasta class with Veronica at The Pasta Factory covered the choice of flour, the technique for kneading the dough and the steps to using a pasta machine. The class made three different shapes: ravioli, pappardelle and tonarelli. Simple sauces accompanied the pastas for lunch. Photos and a video of the experience follow.

The last meal was an eight-course tasting menu at Retrobottega, where they pride themselves on sourcing wild foods and herbs. The meal was slightly unusual, creative and cutting-edge, with several memorable dishes among the eight courses. Notably the Sea Snails and the Bone Marrow.

The night ended appropriately at Jerry Thomas Project Speakeasy. While the team returned to New Mexico the next day, I stayed and visited Antinori Winery in Tuscany, Montalcino (the home of Brunello) and Sicily. Look for photos and travel tips in the coming weeks in this space.


M’tucci’s Thanksgiving Pies

Ordering is now through November 19. Pickup on November 23 or 24.

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

Apple with Toasted Oat Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

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

Now available to be consumed in all M’tucci’s locations.


Weekend Specials

M’tucci’s Italian

Ravioli: Pesto Ricotta, Sauteed Pink Shrimp, House Pancetta, Roasted Red Bell Pepper, Asparagus, Carmelized Onion, Fresh Basil Cream Sauce $23

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

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

Braise: Sackett Farm Bone-in Pork Adobo, Creamy Risotto, Carrots, Red Onion, Corn, Spring Pease $25

Weekend Cocktail

Industry Handshake: Fernet Branca, Green Chartreuse, Fresh Lime, Cane Sugar


M’tucci’s Moderno

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

Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $21

Pork Shank: Grilled Polenta, Sauteed Spinach, Mirepoix Braised Sauce $28

Weekend Cocktail

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




M’tucci’s Twenty-Five

Veal Porterhouse: Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Swordfish: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $27

Braised Pork Ragu: Carrots, Fresh Herbs, House Pappardelle, Prosciutto Crudo, Shaved Parmesan, Fresh Parsley $21

Weekend Cocktail

Le Marche Smash: Melletti Amaro Based Cocktail with Fresh Orange, Muddled Tarrragon, Dash Overproof Rye Whiskey


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

Thursdays @ 6:30 & Fridays @ 7:30


11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno


M’tucci’s on Monday - New Mexico Living

Partner Austin Leard was the guest on New Mexico Living on Monday. He talked about the new wines now offered at all M’tucci’s locations. You can watch the segment by clicking here.


Thanks for reading. See you next Friday. Ciao!

M'tucci's Sparkling Wine Arrives Monday!

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

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

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

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

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

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

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


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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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



M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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


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

Thursdays @ 6:30 & Fridays @ 7:30

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno


M’tucci’s Catering

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

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


Holiday Giving

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

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


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

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Day 4

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

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

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

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

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

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

Just for Halloween - The Gravedigger

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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



M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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


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

Thursdays @ 6:30 & Fridays @ 7:30

10/29

Cali Shaw @ Moderno

11/4

Amy Faithe @ 25

Jason Seel @ Moderno

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno


NM Living - M’tucci’s on Monday

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


Thanks for reading. See you next Friday. Ciao!

M'tucci's Montepulciano Arrives

We’re pretty excited to share this incredible wine with you! When M’tucci’s Partners John Haas and Austin Leard visited California last summer to find a supplier for the next vintage of our wines, they found the “Mother Lode” in Gold Country. Amador County is where the famous 1849 California Gold Rush took place.

They knew they wanted to create a blend for a new Rosso (which arrived a week ago), but they also were determined to find a single varietal that would stand out and pair perfectly with our food.

“As a single varietal, the Montepulciano was far and above the best we sampled directly from the barrel during our visit to the winery. It’s very rich, well aged and features balanced tannins,” said Austin.

If you are a fan of Italian wines, don’t confuse the Montepulciano grape with the town of the same name. The hill town of Montepulciano is in Southern Tuscany and is known for Vino Nobile di Montepulciano, which is predominantly made with the Sangiovese grape. Some wine writers have suggested that the two grapes are related, but there is no scientific evidence to prove this. Ironically, the Montepulciano grape is not grown in the vineyards surrounding Montepulciano.

A shop in the town of Montepulciano, Italy

The Montepulciano grape is the second most widely planted grape in Italy after Sangiovese. Vineyards range from Emilia Romagna north of Tuscany to Puglia in the heel of Italy’s boot. The most popular examples are Montepulciano d’Abruzzo from the Abruzzo region in east-central Italy. The Italian wines made with this grape are known for low acidity and soft tannins. The same description applies to the Amador County grape.

The sun-baked hills of the Eastern Sierra Mountains features a micro-climate of warm days and cool nights, perfect for producing a wine with character and balance.

Compare it to the Rosso on your next visit. My wife and I had both with a Pepperoni & Green Chile Pizza at M’tucci’s Twenty-Five and we had a hard time picking a favorite. Both had a nice balance and interesting fruit flavors on their own, then became a bit richer when paired with the pizza.


Twinkie d’ Italia

It’s hard to improve on a classic, but Executive Pastry Chef Brianna Dennis found a way. Beginning today, the new and improved Twinkie d’ Italia is available at all locations.


New Brunch Menu at M’tucci’s Twenty-Five

Saturday & Sunday 11:00 - 3:00

Weekend Specials

M’tucci’s Italian

Ravioli: Three Mushroom/Ricotta (Portabella, Crimini & Porcini), Caramelized Onion, Sun Dried Tomatoes, Spinach, Herbed Balsamic Cream Sauce with Local Lions Mane Mushrooms $23

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

Pan-Seared Ruby Trout: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $25

Sackett Farms Braised Pork Shank: Braised in Rosemary & White Wine over Creamy Polenta, Braised Carrots, Potatoes in a Tomatillo Sauce $25

Weekend Cocktail

M’tucci’s Bramble: Beefeater Gin, Mixed Berries, Peppermint Leaves, Gunpowder Tea Syrup, Fresh Lime Juice

M’tucci’s Moderno

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

Pan-Seared Icelandic Cod: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $22

Shrimp Diavolo: Shrimp, Caramelized Onion, Capers, Green Chile, White Wine Marinara Sauce $19

Weekend Cocktail

Femminello: Duke Bourbon, Apple Liqueur, House Made Cinnamon Syrup and Fresh Lemon Juice


M’tucci’s Twenty-Five

Hand Cut 12 oz. NY Strip Steak: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $29

Pan-Seared Icelandic Cod: Garlic Whipped Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $22

Duck Risotto: Seared Duck Breast, Red Beet Mascarpone Risotto, Sautéed Spinach, Garnished with a Mint/Vanilla Oil $21

Weekend Cocktail

Port of Call: Bombay Sapphire Gin, Ruby Port, Blackberry Shrub Purée, Allspice Dram, Fresh Lemon Juice


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

Thursdays @ 6:30 & Fridays @ 7:30

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno


Thanks for reading. See you next Friday. Ciao.

M'tucci's in Rome, Day 3

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

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

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

rome_3.002.jpg

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

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

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

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

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

Atlantic Salmon Manicotti: with a Lobster Cream Sauce $21

Weekend Cocktail

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


M’tucci’s 2019 Rosso is here!

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

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


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

Thursdays @ 6:30 & Fridays @ 7:30

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno


M’tucci’s Catering

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

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


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

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

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Thanks for reading. See you next week. Ciao!

The New M'tucci's Rosso Arrives!

The wine program at M’tucci’s restaurants has elevated, and the harvest will fill a goblet near you beginning today. The new Rosso is here!

Company Chef John Haas and Manager/Partner Austin Leard have concluded their search for wines reflecting the quality and value of the company pedigree. The process of delivering these pours to your table included a partnership with a local winery, plenty of scientific blending, and the implementation of the fundamental principles of the M’tucci’s approach to sourcing.

“From the very beginning,” Haas reflects, “If I’ve wanted to do something, and I’m told I can’t, I’ll exhaust every option to get it done. I won’t stop. That’s how the company operates. I ask our people to challenge my thoughts and ideas, we confront those challenges, so that we’re prepared for whatever might get in the way.” 

We’ll start at the beginning. In 2019, the partners launched three private label wines, Dolcetto, Rosso and Bianco, wines with character that resembled old-world styles found in western Europe. The Bianco became a staple favorite, and the reception of the reds was so positive, demand quickly outpaced supply. Last year, the Napa Valley producer signaled a warning. 

“That’s when we started talking to other winemakers. Three, maybe four months, talking to people here and abroad, and we learned that the industry was really changing,” says Haas. “The European wines came with heavy tariffs, and California wildfires were driving up costs, it was super competitive.”

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So Haas and Leard returned to wine country, this time in June 2021, something Haas quaintly terms the “courting process”. They found their winemaker in Amador County, on the slopes of the Eastern Sierras in California. It was a producer who could reliably and consistently provide grapes, so the blending process began, an exacting, very scientific method, where slight variations in grape combinations created wildly varying profiles. In the end, the re-engineered Rosso is a blend of Cabernet, Primitivo, Barbera and Syrah. 

“People think this kind of work -- sampling and identifying the right wine for our restaurants -- must be easy. Fun, even. The process is exhausting,” Haas explains, “but there aren’t many decisions we make that impact 16,000 tables a year. It had to be exact.”

The Rosso is finished and bottled at an Albuquerque winery, proving how M’tucci’s will go to any length to deliver the best possible experience. 

“In this example,” Haas reflects, “we’ve actually simplified the process. We have a partner to work with indefinitely. Over time we’ll see the ‘19, ‘20, ‘21 vintages come our way, and our guests will taste those changes. I’m looking forward to it.”

The new M’tucci’s Rosso is in the restaurants now and the second red, a single varietal Montepulciano, arrives on Monday. The Montepulciano is lighter, fruitier and more playful than the Dolcetto. Read below for a more complete description of the Rosso.

But wait, there’s more. Coming at the end of next week is a brand new M’tucci’s Sparkling Wine, made in partnership with one of the finest wineries in the country. New Mexico’s own Gruet! Stay tuned for details.

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Weekend Specials

M’tucci’s Italian

Ravioli: Peppadew Pepper Goat Cheese Filling, Prosciutto, Shrimp, Sautéed Asparagus, Fennel in a Red Pepper Cream Sauce $23

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

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

Braised Ham: House Rigatoni, Spring Onion, Broccolini, Carrots, Corn with Whole Grain Mustard and Apple Cider Broth $23

Weekend Cocktail

Ruby Sour: Nikle Gin, Aperol, Sweet Vermouth, Fresh Lemon Juice, Rosemary Syrup & Egg White

M’tucci’s Moderno

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

Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $28

Seafood Risotto: Baby Scallops, Clams, Baby Clams, Mussels, Diced Tomatoes, Saffron Sauced Risotto $25

Weekend Cocktail

Casa Cucumber Mojito - Cucumber Infused Casamigos Blanco Tequila, Fresh Lemon & Lime Juices, Cane Syrup and Club Soda


M’tucci’s Twenty-Five

Hand Cut 24 oz. Porterhouse: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $35

Pan-Seared Dry Scallops: Roasted Garlic Mashed Potatoes, Grilled Escarole, Seared Artichokes, Lemon Butter, Capers $32

Two Seared Chicken Breasts - Whipped Garlic Mashed Potatoes, Roasted Carrots & Sugar Snap Peas with a Marsala Cream Sauce $20

M’tucci’s Famous 8 Layer Bolognese Lasagna $21

Weekend Cocktail

Marrone Bombetta - A classic Brown Derby cocktail with a little wink and nod to our Italian fascination. Beverage Manager Adam Stellmon brings in a taste of Texas with Balcones Pot Still, a splash of Capalletti with a pairing of Grapefruit juice and honey.


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

Thursdays @ 6:30 & Fridays @ 7:30

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno


Street Scenes from Rome

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Day 2

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

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

Is it coffee or is it dessert?

Is it coffee or is it dessert?

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

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

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

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

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

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

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

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Not a M’tucci’s employee!

Not a M’tucci’s employee!

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

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

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

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

Weekend Cocktail

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


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

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

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

Thursdays @ 6:30 & Fridays @ 7:30

10/1

Melissa Rios @ Moderno

10/7

Cali Shaw @ Moderno

Lani Nash @ 25

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno


Thanks for reading. See you next Friday. Ciao!

M'tucci's in Roma, Day One

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

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

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

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

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

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

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

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

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

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


Weekend Specials

M’tucci’s Italian

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

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

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

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail


M’tucci’s Twenty-Five

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

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:30

9/24 Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25

10/1

Melissa Rios @ Moderno

10/7

Cali Shaw @ Moderno

Lani Nash @ 25

10/14

Oscar Butler @ Moderno

Amy Faithe @ 25

10/15

RJ Perez @ Moderno

10/21

Kirk Matthews @ Moderno

Cali Shaw @ 25

10/22

Lani Nash @ Moderno

10/28

Melissa Rios @ Moderno

RJ Perez @ 25

10/29

Cali Shaw @ Moderno


Thanks for reading. See you next Friday. Ciao!

M'tucci's Provisions

The opening of M’tucci’s Twenty-Five in February 2020, introduced M’tucci’s food and culture to a large segment of Albuquerque that won’t cross the river for a restaurant meal. Totally understandable, however that means those same people likely never experienced our beloved Market and some of the food our staff created there.

Now we have mini-markets/deli counters at each location and our bakers and cooks at M’tucci’s Provisions are kept busy making bread, curing meat, pulling fresh cheese; making M’tucci’s Shrub Jam, Mostarda and Colonnata Butter every day.

Our breads, Shrubs and Artisanal Italian Sausage are available at area Albertsons Markets and a large selection of House Made items, plus imported cheese and cured meat are available at all M’tucci’s locations.

Chef/Partner Shawn Cronin appeared on KRQE’s New Mexico Living this past Monday on the segment we like to call M’tucci’s on Monday to talk about how to use some of these products.

Click here to watch his segment.

Our bakers are now making Pizza Dough, Sourdough, Whole Wheat, Rye, Baguettes, Ciabatta and Focaccia. All are always made with a natural sourdough starter as leavening. We never use commercial yeast.

The Family Charcuterie Board is the prefect way to sample many of the products produced by the team at Provisions. It’s a large board and could be dinner for two or an appetizer for four or six!

It’s loaded with Italian Prosciutto, Calabrese Salami, M’tucci’s Prosciutto Cotto, Tucumcari Smoked Gouda, Italian Baby Parmesan, House Colonatta Butter, House Made Mozzarella, Herb & Garlic Roasted Olives, Smoke Shrub Jam, Basil Marinated Tomatoes and M’tucci’s Bread.

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Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Bone In Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan-Seared Ruby Trout: Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Sauce $25

Pesto & Ricotta Ravioli: Pink Patagonia Shrimp, Asparagus, Pancetta, Sun Dried Tomatoes, Pesto Cream Sauce $23

Braised Sackett Farms Pork Shank Osso Bucco: Creamy Roasted Garlic Polenta, Herbed Gremolata, Savory Au Jus $25

Weekend Cocktail

Negroni Week!

M’tucci’s Moderno

Smoked Herb Roasted Chicken (half) with Garlic Mashed Potatoes, Grilled Asparagus, Cranberry Gastrique $21

14 oz. NY Strip: Saltwater Potatoes, Grilled Asparagus, Salsa Verde $32

Pan Seared Barramundi: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $28

Weekend Cocktail

Negroni Week! Classic Negroni and a Rosita

M’tucci’s Twenty-Five

16 oz. Veal Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

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

Gnocchi: Spicy Marinara, Roasted Zucchini, Yellow Squash & Red Onion with House Made Burrata $17

Weekend Cocktail

Negroni Week! Classic Negroni and an Old Pal


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

Thursdays @ 6:30 & Fridays @ 7:30

9/17 RJ Perez @ Moderno

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25


Thanks for reading. See you next Friday, Ciao!

M'tucci's & Italy

Although it seems like years ago, it has only been two years since M’tucci’s decided that four of their chefs should go to Italy to eat, cook and soak up Italian culture. During a week in June 2019, Chefs John, Cory, Shawn and Damian ate with Italians, made bread with Italians, drank wine with Italians, and learned from Italians.

At L’Antico Mulino Pandolfo with Francisco, one of the top bakers in Tuscany.

At L’Antico Mulino Pandolfo with Francisco, one of the top bakers in Tuscany.

They brought home new ideas, a few new techniques, and in Shawn’s case, several bottles of Amaro.

Here are a few photos from that trip.

While planning the concept, menu and design for the fourth restaurant, M’tucci’s Bar Roma (which will open in Nob Hill late this year), the partners decided the only way to create the authentic experience of a Roman bar was to go visit bars in Rome. Five of us will make the trip in the next week. I will stay and visit some other spots in Tuscany and make a trip to Sicily. Look for photos and a report in the coming weeks. M’tucci’s - working hard to bring you the best of Italy!


Weekend Specials

M’tucci’s Italian

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

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

Ricotta Green Chile Ravioli: Caramelized Onion, Heirloom Tomatoes, Shrimp, Portobello Mushroom, Roasted Red Pepper Cream Sauce $23

Braised Lamb: Rosemary & Thyme Braise with Garlic Mashed Potatoes, Three Zucchini Sauté $26

Weekend Cocktail

Zia Sunrise: Camarena Reposado, Amaro di Angostura, Agave, Grapefruit Juice & Lemon Juice

M’tucci’s Moderno

Roast Garlic Chicken Portobello with House Spaghettini, Sun-Dried Tomato, Spinach, Garlic, Aged mozzarella and Red Wine + Herb Demi Glacé $19

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

Pan Seared Icelandic Cod: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $22

Weekend Cocktail

Why Are You Angry in the Orchard?: Tanqueray Gin, Apfel Apple Liqueur, Elderflower Tonic & Lemon Juice

M’tucci’s Twenty-Five

12 oz. Hand Cut Ribeye: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

Pan-Seared Swordfish: Grilled Escarole, Seared Artichokes, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $27

5 Cheese Stuffed Eggplant Involtini served with Garlic Mushrooms, Kale and Roasted Tomatoes over House Marinara Sauce $19

Appetizer: Spice Rubbed and Cold Smoked Beef Carpaccio, Caper Olive Relish, Roasted Onion and Giner Aioli $6

Weekend Cocktail

Coconut Daiquiri: Bumbu Original Rum, Fresh Lime Sour, Coconut Milk, Toasted Coconut Rim


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

Thursdays @ 6:30 & Fridays @ 7:30

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/17 RJ Perez @ Moderno

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25


M’tucci’s on Monday - KRQE

Another M’tucci’s on Monday will be live this coming Monday on KRQE’s New Mexico Living at 9:00am. Tune in to watch Chef/Partner Shawn Cronin discuss Charcuterie and some of the products being produced by M’tucci’s Provisions. If you missed Chef/Partner Cory Gray on the last program, you can see him demonstrating Pasta Dalla Forma by clicking on this link.

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M’tucci’s Catering

Salt Yard has recently changed their business model and will offer their space for events only. As part of their new business, M’tucci’s Catering will be one of their preferred vendors. There was a tasting and open house this past week when locals had the chance to see the space and taste some M’tucci’s Charcuterie and Cookies! Check out this space for your wedding reception and other events.

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Thanks for reading. See you next week. Ciao!

What's New at M'tucci's

As we make the transition from summer to fall, new menu items are being added at all M’tucci’s locations. We are adding seasonal dishes, much like you would find in Italy.

The Charcuterie Bar is up and running at M’tucci’s Twenty-Five with new and wonderful dishes. Order from a selection of Cicchetti (small plates), Formaggi (cheese) or Salume. A favorite cicchetti is the Blackened Shrimp. You might be tempted to eat the shrimp first, resist that temptation and combine the shrimp with the shaved cucumber and carrots that have been marinated in a Vanilla Bourbon Vinaigrette and dip the combo in the Calabrian Pepper and Gorgonzola Aioli. Truly a unique taste experience!

The Sirman Anniversario Slicer from Italy is as finely tuned as a Ferrari and will shave thin slices of Prosciutto Parma or Calabrese Salami to order.

In the book “Treasures of the Italian Table” author Burton Anderson wrote: “Prosciutto di Parma, in delectable rose-petal-pink slices, proves that elegance in aged salume can be achieved on an epic scale. But local arbiters regard prosciutto as a sort of prodigal prince that ranks only second in status in Parma’s monarchy. To them, the king is culatello, from the fleshiest part of the pig’s posterior, the buttocks.

Culatello is produced by methods markedly diverse from those used to make prosciutto and is aged in a peculiar kind of environment, the foggy lowlands near the Po River in an area known as the Bassa Parmense. The “king of salume” is a creation of the fog and the damp, which reach unequaled intensity in the Bassa.”

This is a rare culinary treasure for lovers of Italian cured meats and you can sample it at M’tucci’s Twenty-Five.

Of course, you can enjoy a plate of our House Made Mozzarella (Formaggi are paired with Sourdough Pita & Citrus Olives), but don’t miss the intense flavors of the Paradisio, a 12-month aged Gouda.

At M’tucci’s Moderno you can choose from three Charcuterie Boards, one featuring Speck, which is smoked prosciutto from the northern region of Italy bordering Austria and Switzerland.

The Sackett Farms Pork Chop Ripieno was so popular when it was a Weekend Special last April, it is now a permanent menu item. The 10 oz. Chop from Heritage pigs is stuffed with Prosciutto, Sage & Mozzarella, and served with a Marsala Reduction, Creamy Polenta and Braised Haricot Vert.

The Chefs and Bartenders have been busy at M’tucci’s Italian with nearly ten new menu items and several new cocktails. There are two new pizzas: Southwest (Goat Cheese, Grilled Rapini, Spring Onion and New Mexico Red Chile Flakes) & Mediterranean (Spicy Bacon, Garlic Oil, Roasted Red Bell Peppers, Sun-Dried Tomatoes & Arugula). New pasta dishes include Pasta Prosciutto “Ham & Peas” with M’tucci’s Italian Ham, Fresh Peas, Asparagus, Spring Onions and Gorgonzola Thyme Cream Sauce tossed with M’tucci’s Campanelle Pasta. You’ll love the Sackett Farms Pork & Ricotta Ravioli with Crispy Pork Belly, Sautéed Artichokes, Sun-Dried Tomato in a Fennel Cream Sauce.

Pasta Dalla Forma (meaning from the cheese, Formaggio) is now available every night of the week. An incredible dinner for two prepared at your table in a wheel of aged Piave Cheese. The plate of cheesy goodness can be topped with a Mushroom Duxelle or a Red Pepper/Sun-Dried Tomato Relish. You can also add a protein such as Grilled Hanger Steak or Sautéed Pink Shrimp. Chef Cory and Minister of Culture Howie were on KRQE’s New Mexico Living this past Monday for the regular M’tucci’s on Monday segment. Click here to watch the cooking demonstration of Pasta Dalla Forma.

M’tucci’s Executive Pastry Chef Brianna Dennis creates desserts for all M’tucci’s locations. She makes new and creative Gelato and Sorbetto flavors weekly, such as Mint Stracciatella Gelato or Blood Orange Sorbetto. Every Wednesday there is a 3-Course menu paired with wine at M’tucci’s Italian. The dessert this past week was Cheesecake Brownie with a Mixed Berry Compote and Caramelized Rice Krispies. Of course, she is responsible for the incredible Tiramisu available at all three M’tucci’s locations.


Weekend Specials

M’tucci’s Italian

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

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

Green Chile Ravioli: Red Onion, Cherry Tomatoes, Red Chile, Braised Pork, Cilantro Cream Sauce with Red Tequila Crema $23

Braised Roasted Pork Shank Marsala: Broccoli Rabe, Herbed Potatoes $23

Weekend Cocktail

De La Rosa: Dahlia Cristalino Tequila, Creme of Coconut, Vanilla Simple Syrup & Fresh Lime Juice

M’tucci’s Moderno

Braised Sausage Polenta: M’tucci’s Italian Sausage Creamy Mascarpone Polenta, Sautéed Spinach, Caramelized Onion, Marinara Sauce $21

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

Pan Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $21

Weekend Cocktail

Brandied Berry: Brandy, Lillet Blanc, Cassis, Lemon Juice

M’tucci’s Twenty-Five

14 oz. NY Strip: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $27

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

Chicken Griglia: Grilled Chicken Breast, Sautéed Spinach, Roasted Red Pepper and Sweet Potato Hash with Lemon and Olive Brodo $21

Sorbet: Berry Guava

Gelato: Mango

Pints of Gelato (only): Irish Car Bomb

Weekend Cocktail

Simple Highball: 1792 Small Batch Bourbon (“High Rye” Recipe), Ginger Ale, Soda


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

Thursdays @ 7:00 & Fridays @ 8:00

9/3

Kirk Matthews @ Moderno

9/9

Cali Shaw @ Moderno

Eryn Bent @ 25

9/10 Lani Nash @ Moderno

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/17 RJ Perez @ Moderno

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25


Thanks for reading. See you next Friday. Ciao!

Italian Amaro

La Gazzeta’s Editor is on vacation and we are bringing back a story from January 2020, with a few updates. All of the specials and news below is current.

To most of us familiar with Italian cuisine, an Italian meal is not complete without pasta, wine and an espresso to finish. An Italian might suggest that you’ve omitted an important part of the meal - an Amaro. A little more than a year ago, my knowledge of these wonderful bitter-sweet beverages didn’t go beyond Campari (which I drank with club soda and lemon) and Jagermeister (which I hated).

After a short time working with the M’tucci’s family, I have discovered that there is one thing universally loved by management, the chefs and the bartenders - and that is Amari (plural of Amaro, which means bitter in Italian). Now I love them and you should, too!

Amanda Romero, the General Manager at M’tucci’s Moderno, says they are much more than just an aid to digestion.

“I love that each Amaro has different flavors and layers, mixing between bitter, herbal & nutty. Although I have my favorite brands, I will always order an Amaro that I've never tried to see what flavor combinations it has to offer. All Amaro are different which means you can order one no matter your mood! There are sweeter Amaro, extra bitter Amaro, earthy Amaro, the list is endless. My favorite Amaro has remained Cynar,” she said.

Spend some time at our bars, or at any bar that cares about the craft of cocktails, and you’ll notice the increasing number of amari on the shelf. There is an Amaro list at Moderno and you can expect to see one at the new M’tucci’s Twenty-Five.

A centuries-old beverage, amari began as healing tonics or elixirs used for medicinal purposes. While there are 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 are barrel-aged for complexity. The recipes are all closely guarded secrets.

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 and many of us (Americans) have more interest in the flavors: 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.

To an Italian a liqueur is an amari if it is consumed after dinner, which would leave Aperol, Campari and many vermouths off of the list. Is a vermouth an amaro? Technically it’s not, but you would have to consider them bitter cousins, vermouth is usually the lower alcohol cousin. Vermouths are a subject for their own future blog post.

For cocktail history and recipes, I refer a lot to the book, “Death & Co. Modern Classic Cocktails” by David Kaplan, Nick Fauchald and Alex Day. Death & Co. is a popular cocktail bar which first opened in Manhattan (NY) and now has locations in Denver and LA. They list a few popular amari and their flavor profiles:

APERITIVO AMARO

Meletti 1870 Bitter: Balance of sweet and spice with mild bitterness.

Aperol: less bitter and more sweet than Campari, probably the most popular in the US

Campari: is versatile as a sipper or a mixer. You couldn’t have a Negroni without Campari, which has a higher alcohol content and a stronger flavor profile than Aperol.

DIGESTIVO AMARO

Amaro Averna: Described as tasting like Coca-Cola.

Amaro Meletti: Produced in Ascoli Piceno since 1870, it has a distinctive nose of violets with flavors of saffron and anise.

Amaro Nardini: has a menthol flavor similar to Fernet-Branca, but isn’t as bitter

Amaro Nonino Quintessentia: Subtle and approachable, the grappa based amaro is flavored with alpine herbs and is my favorite - so far.

Cynar: though there is an artichoke on the bottle, it really doesn’t taste like artichokes, but has a flavor profile that transitions from sweet to sharp and citrusy with some vegetal notes.

Fernet-Branca: “This is amaro on crack with an aggressive medicinal, mentholated flavor profile.” Comment from the Death & Co. cocktail book.

Try this recipe, a riff on an Old-Fashioned, from Death & Co.’s book “Cocktail Codex”. It uses two amari, so you don’t need to use bitters or sugar.

1.5 oz. Amaro Nonino

3/4 oz. Germain Robin Brandy

1/4 oz. Amaro Meletti

6 drops of a salt solution

Stir ingredients over ice, strain into an Old-Fashioned glass over 1 large cube. Express an orange twist over the glass, gently rub it on the rim and place it into the drink.


Weekend Specials

M’tucci’s Italian

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

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

Pesto Ricotta Ravioli: Red Onion, Cherry Tomatoes, Green Beans, Spinach, White Wine Butter $21

Braised Pork Shank Ossobuco: Creamy Garlic Herb Risotto $23

Weekend Cocktail

French Dahlia: Lemon Juice, Simple Syrup, Apple Juice, Dahlia Christalino Tequila

M’tucci’s Moderno

Sackett Farm Pork Loin: Stuffed With Spinach Prociutto And Mozzarella, With Marscapone Polenta, Grilled Asparagus, Lemon Dijon Butter $19

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

Pan Seared Atlantic Sea Scallops: Garlic Mashed Potatoes, Sautéed Arugula, Marinated Artichoke Hearts, Lemon Butter, Capers, Prosciutto Powder $31

Weekend Cocktail

Brandied Berry: Brandy, Lillet Blanc, Cassis, Lemon Juice

M’tucci’s Twenty-Five

Surf & Turf: 6oz Beef Tenderloin, Grilled Shrimp, Roasted Garlic Mashed Potatoes, Grilled Broccolini, Served With Cajun Burerre Blanc $35

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

M’tucci’s Famous Slow Roasted Five Pork Lasagna: Aged Mozzarella, Roasted San Marzano Tomato Sauce, Garnished With Pecorino And Basil $18

Sorbet: Blood Orange

Gelato: Basil Mint Stracciatella With Berry Swirl

Weekend Cocktail

Simple Highball: 1792 Small Batch Bourbon (“High Rye” Recipe), Ginger Ale, Soda


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

Thursday from 7:00 - 9:00 and Friday from 8:00 - 10:00

9/2

Eryn Bent @ Moderno

Amy Faithe @ 25

9/3

Kirk Matthews @ Moderno

9/9

Cali Shaw @ Moderno

Eryn Bent @ 25

9/16

Kirk Matthews @ Moderno

Cali Shaw @ 25

9/23

Lani Nash @ Moderno

Melissa Rios @ 25

9/24

Oscar Butler @ Moderno

9/30

RJ Perez @ Moderno

Kirk Matthews @ 25


Before we go: M’tucci’s Italian Chef Cory Gray will be a guest on New Mexico Living this coming Monday, August 30, at 9:00 a.m. The show is on KRQE. Gray will be demonstrating our unique preparation of Pasta Della Forma. Please tune in!

Thanks for reading. See you next Friday. Ciao!

M'tucci's Small Plates

In Italy, small plates are called Cicchetti, and are a tradition in Venice. Essentially, they are Italy’s version of Spain’s tapas. The tradition of walking the historic streets of Venice or Barcelona are the same, stop in a small place for a small glass of wine, for a few small plates, then move on to the next spot. In Albuquerque you can come to any M’tucci’s location and enjoy a large selection of Cicchetti to go with your afternoon beverage.

M’tucci’s on Monday is a new segment on KRQE’s NM Living and will air every other Monday between 9:00 & 10:00am. You can watch the first segment, shown below, where Howie Kaibel, M’tucci’s Minister of Culture talks about Ciccheti.

You can watch Howie by Clicking on this Link. Tune in on August 30th to watch Chef/Partner Cory Gray do a cooking demonstration of Pasta dalla Forma. If you miss it, we’ll provide the link in this space on the following Friday.


Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Asparagus, Grilled Lemon, Balsamic Reduction $38

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

Prosciutto Goat Ricotta Ravioli: Spring Peas, Asparagus, Brown Butter Sage Sauce, Shaved Parmesan, Arugula, Lemon Oil $23

Apple Cider Braised Pork Cheeks: Creamy Polenta, Sautéed Mushrooms, Crispy Pancetta, Gremolada $21

Weekend Cocktail

Antigal Bay: Bumbu Rum, Vanilla Simple Syrup, Fresh Lime Juice, Pineapple, Malbec Float

M’tucci’s Moderno

Shrimp Goat Cheese Pasta: Pink Shrimp, Sweet & Spicy Peppers, Goat Cheeses Sauce & House Made Fettuccine $19

14 oz. NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $33

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

Weekend Cocktail

Jackfruit Mule

M’tucci’s Twenty-Five

14 oz. Chianinna Prime New York Strip: Grilled Broccolini, Roasted Garlic Mashed Potatoes, Smoked Blackberry Bone Marrow Butter $39

Pan-Seared King Clip Cod: Seared Artichoke Hearts, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $27

Fennel Braised Sackett Farms Pork Belly: Fennel and Porcini Mushroom Risotto, Orange & Fennel Frawn Gastrique $23

Weekend Cocktail

Hemingway Daiquiri: Diplomatico Planas Rum, Lazzarino Maraschino liqueur, Fresh Grapefruit and Lime Juice, Simple Syrup


M’tucci’s Old World Artisanal Sausage

Chef Cory has created the perfect weekend meal for you using our Italian Sausage, which is sourced from a single family farm. Available at Albertsons Markets in Taos, Santa Fe and Albuquerque - as well as all M’tucci’s.


Thanks for reading. See you next Friday. Ciao!

Amador County Wines

In the same decade that the first modern California wine was made in Napa Valley, more than 100 wineries were opening in the Gold Rush country to serve the miners working the hills in the 1850s. Amador County was the home to most of the Gold Country vineyards. Warm days, cool nights and the volcanic soils were perfect for growing grapes. Of course, the industry crashed during the 1920s due to prohibition and it wasn’t revived until the 1960s. Californians discovered the big flavors of Amador County wines, many of them Zinfandel, and the area was firmly established on the state’s wine map.

Amador County photo by Jennifer Pechette

Amador County photo by Jennifer Pechette

Located in the foothills of the Eastern Sierra Nevada mountains, Amador County is about 100 miles east of San Francisco and 40 miles east of Sacramento. With more than 3,700 acres of grapes, most of the 40 wineries are located in the Shenandoah Valley in the northern part of the county. . The grapes are planted on oak-covered hillsides at elevations ranging from 1,200 to 2,000 feet.

Amador boasts one of the highest percentages of organically farmed vineyards of any wine region in California and, probably as a result of dry-farming, has been little affected by phylloxera.

Amador’s production of intensely flavored red wines also reflects its high percentage of old vines: roughly 600 acres are 65 years or older, including several vineyards dating to the 19th century. These deeply rooted, head-trained vines, found in vineyards such as Deaver, Esola, Fox, Ferrero, Grandpere and Lubenko, yield tiny crops of small-berried grapes, which produce the heady zinfandels for which Amador is renowned.

Photo by Jennifer Pechette

Photo by Jennifer Pechette

Amador County once was identified almost exclusively with zinfandel. During the past 20 years, Amador vintners have begun producing a diverse array of varieties, especially those of Italian and southern French origin. The region’s wineries also vinify superb examples of barbera, sangiovese, sauvignon blanc, and syrah; limited bottlings of pinot grigio, verdelho, viognier, roussanne, marsanne, grenache, mourvedre, petite sirah, aglianico and tempranillo; lovely rosés made from a wide variety of grapes; exceptional dessert wines made from muscat grapes; and port-style wines made from zinfandel and traditional Portuguese varieties.

amador.001.jpg

Why are we introducing you to Amador County wines? The next versions of M’tucci’s Private label wines will come from Amador County. Look for a blend and a single grape varietal to arrive in our restaurants around the first of October. We’ll share more details just before they arrive.


Weekend Specials

M’tucci’s Italian

12 oz Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $32

Pan-Seared Ruby Trout - Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $25

Prosciutto Goat Cheese Ravioli: Mushrooms, Artichokes, Green Beans, Roasted Red Pepper Vodka Sauce topped with Shaved Parmesan and Fresh Basil $23

Braised Beef with Horseradish Garlic Mashed Carrots, Potato, Butternut Squash & Beef Au Jus $23

Sunday Only

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

Weekend Cocktail

Venetian Peach: Ketel One Botanical Vodka, Pilla Select Montenegro Aperitivo, Fresh Lemon Juice, Cane Syrup

M’tucci’s Moderno

Shrimp Goat Cheese Pasta: Pink Shrimp, Sweet & Spicy Peppers, Goat Cheeses Sauce & House Made Fettuccine $19

14 oz. NY Strip: Crispy Saltwater Potatoes, Grilled Asparagus, Salsa Verde $33

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


M’tucci’s Twenty-Five

12 oz. Ribeye : Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $32

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

Herb Rubbed Porchetta: Caramelized Onions, Mashed Potatoes, Braised Greens, Gigante Bean/Pork Brodo $23

Bar Only Appetizer

Honey-Glazed Sackett Farms Ribs w/Roasted Olives, Red Bell Peppers, Calabrian Peppers $8


M’tucci’s on Monday

Beginning Monday, August 15 @ 9:00, M’tucci’s will appear on KRQE’s New Mexico Living every two weeks. Look for the latest news about M’tucci’s and cooking demonstrations. First up is Howie Kaibel, M’tucci’s Minister of Culture talking about M’tucci’s Cicchetti and small plates. Chef/Partner Cory Gray will demonstrate M’tucci’s Pasta dalla Forma on August 29. We’ll have a link to M’tucci’s on Monday in next week’s La Gazzeta.


Thanks for reading. See you next week. Ciao!

M'tucci's in Iowa

Why would a restaurant company based out of Albuquerque, New Mexico, fly two chefs more than 1,000 miles for a weekend visit to Mount Ayr, Iowa -- population 2,056? Simply put, a dedication to great pizza. But this story is much deeper than a pie crust. As M’tucci’s company President and Chef John Haas explains it, “In small town America, one restaurant can change an entire community. We saw an opportunity to positively impact people’s lives and create jobs, and that’s what we’re all about.”

The connection to Mount Ayr is Sackett Farms, an independent family-run operation where M’tucci’s restaurants began sourcing their pork during the heart of the pandemic. The relationship between owner Tom Sackett and Chef Haas was off to a great start, and during a phone call in the spring of 2021, Sackett mentioned that he and the community were planning to launch a pizzeria sometime during the coming autumn. 

“I instantly knew what he had the potential to do, because I grew up in a small town in Iowa, too,” Haas recalls. “Where I grew up, in Gilbert, there were only two restaurants: Casey’s and The Sizzler, where you actually brought your own cuts of meat from home and cooked them on premises. Those were our only options.”

As the family of M’tucci’s restaurants approached their eighth anniversary serving authentic, inspired Italian cuisine, Haas knew a few essentials about crafting handmade, serious pizza. “I desperately wanted to go, but I had a conflict, so I sent two of our best people to help Tom build the operation.”

The Homecoming

In late July, chef/partners Cory Gray and Shawn Cronin made the pilgrimage to Mount Ayr, driving 135 miles north from Kansas City and settling into a two-bedroom apartment next to the 100-acre Sackett Farms. They honestly had no idea what to expect. “The first people we met were Kevin and Jayla, a married couple, who were putting the place together,” says Gray. “They had a little experience running a restaurant, but that was 20 years ago. The idea was to open a takeout business -- no dining in -- with a menu featuring pizza, pasta, salads and appetizers. “One of the investors requested egg rolls,” he says, smiling.

The name of the place? Rayr Market.

Rayr Market had investors, a Board and a Committee of locals to get behind it. Initially, Kevin expected to open the place five days a week, closed Tuesdays and Wednesdays, “Because nothing happens on Wednesdays, and Tuesdays there’s high school sports. The rest of the week there’s NFL football, college sports, reasons to order takeout,” Cronin explains. Kevin was going to handle the kitchen, with Jayla running the front of the house.

“I knew right away what they were proposing was impossible, and I told them so,” says Gray. “First of all, the menu was way too ambitious. If Kevin was thinking he was going to be the sole guy cooking everything he was crazy. I’d give him three weeks to a month before he threw in the towel.” The chefs suggested pairing down the menu to one thing, pizza, and offering four to choose from.

“Then they told us they were planning to order pre-made ingredients from a distributor: sauce, dough, toppings, everything,” Cronin says. “We walked them through what that would cost, as opposed to making the dough themselves and sourcing ingredients locally. The difference was night and day. Sure, it’s a lot of work, but the profits are solid and the product is so much better.” Kevin and Jayla were convinced.

Kneading a Bond

With just two days to spend together, the entirety of the first day focussed on the dough. The chefs modified what they served at M’tucci’s, cutting costs on a few ingredients, and showed the couple how to stretch and pull the balls into thin discs capable of cradling the toppings. The kitchen featured two conveyor belt ovens, where the raw product went in one end and cooked came out of the other side. Initially, Kevin was baking the pies for about 11 minutes at 500 degrees. Cronin and Gray suggested upping the temperature to 575 and cutting the time in half. “In the end, we identified the perfect cooking time: five minutes, five seconds,” Cronin says. (Coincidentally, 505 is Albuquerque’s area code.)

While they stretched and baked, they managed to use nearly 100 balls of dough, strategizing how they might source the ingredients locally. They were in the heart of the heartland, after all. In no time, they’d identified small farms and agricultural options that could keep dollars circulating in Iowa, create jobs, and ultimately, perhaps, create an internship program with Mount Ayr high school, home of the Raiders and Raiderettes.

Feeding for Feedback

By Sunday, the foursome had created a pizza that looked terrific, featuring a thin crust that held firm when it was sliced, with a dark char on the edges. Cronin and Gray had also taught the couple about portioning, to create a system using the same amount of each topping on every pie, to create consistency, and to save on food costs. It was time to get some feedback.

First, they began running the pizzas hot out the door, popping into main street businesses, offering slices to strangers on the street and to locals hanging out at the town park. “Most people said they loved it, immediately. A lot of people said they’d never tried anything like it. They assumed it came from a stone oven,” says Gray. “And as far as criticism goes, what we mainly heard was it could use more sauce and cheese, so we took their advice.” They added an ounce of each, baked more and served more.

Finally, they loaded the board room with pizza and invited investors and committee members for a taste test. There were smiles all around the room. One uninvited guest, a guy named Harold, also popped in. He liked the pizza so much, he set to work cleaning the kitchen, to help them get the business off the ground. “Seriously, nobody understood where Harold came from, he wasn’t on the board, or anything, but when I saw him scrubbing the oven I was like, you can stay as long as you want,” Cronin says.

Heading Home

Mission accomplished, Cronin and Gray found a little time to enjoy country life. They took a small boat with a trolling motor out on the pond, and caught four fish -- three bass and a bullhead -- over the span of an hour. Later, they spent time on the farm. “Probably my favorite memory of the entire trip,” Cronin says, “was just sitting on the porch, having a beer with Tom.”

Rayr Market has identified August 23 as their intended opening day, coinciding with a preseason matchup between the Jacksonville Jaguars and the New Orleans Saints on Monday Night Football. Now that Chef John Haas has heard how everything came together, he’s planning a visit to Mount Ayr in the fall. He’s running a major company in a big city these days, but he feels connected to the plight of Rayr Market and small town America more than ever. “I believe that the pandemic has given rural towns a chance to grow and prosper, maybe the best opportunity they have had in the last 50 years,” he says, noting the flight of urban dwellers who headed for the hills. 

Creating strong, meaningful and resilient jobs has always been at the foundation of the M’tucci’s restaurant model. Now Haas is proving he’s more than willing to do the same for the folks who feed America. “When you grow up in a small town, restaurants are all you have. You drop in and everyone you know is there. It’s the center of your community. We’ve always tried to create that at our restaurants, in the center of the city. It’s why I love Italians, they know that eating together connects people. So I feel like this is just an extension of what we’ve always been doing.”

By Howie Kaibal - M’tucci’s Minister of Culture

pizza.005.jpg

New menu items at M’tucci’s Italian

In addition to all of your favorites, some of the popular specials from the past few months have been added to the menu, including Pasta Dalla Forma (cooked table side and finished in a large wheel of imported Italian cheese), Beer Battered Stuffed Squash Blossoms, Sackett Farms Pork & Ricotta Ravioli and a 1/2 pound Chianina & Sackett Farms Burger for lunch. Several Cocktail Specials have been added to menu such as: Neverland Fog and and the Toki Highball.

Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

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

Prosciutto Goat Cheese Ravioli: Roasted Butternut Squash, Local Chanterelle Mushrooms, Broccolini, Creamy Brodo $23

Braised Ham Risotto: Ham, Spring Onions and Creamy Wild Mushroom Risotto $21

Sunday Only

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

Weekend Cocktail

The Jewel Thief: Bumbu Caribbean Rum, Prickly Pear Shrub, Fresh Lime & Pineapple Juice, Black Walnut bitters

M’tucci’s Moderno

Frutti di Mare: Pink Shrimp, Baby Scallops, Baby Clams, Mussels, Grape Tomatoes, Spicy Marinara with House Made Fettuccine $19

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

Pan-Seared California Halibut: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $24

Weekend Cocktail

Litty Witty: Pink Lemonade Vodka, Cranberry Juice, Lemon Juice


M’tucci’s Twenty-Five

14 oz. NY Strip : Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $29

Pan-Seared Asian Sea Bass: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $27

House Made Five Cheese Ravioli: Smoked Pancetta Ragu, Italian Olives, Roasted Tomato, Lemon & Thyme with Asiago Cheese Crisps $22


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



8/6

RJ Perez @ Moderno


8/12

Cali Shaw @25

Kirk matthews @Moderno


8/13

Lani Nash @ Moderno


8/19

Lani Nash @ 25

Melissa Rios @ Moderno


8/20

Kick Matthews @ Moderno


Thanks for reading. See you next Friday. Ciao!



Italian Memories

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

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

Here are a few photos from past travels.


M’tucci’s Italian

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


M’tucci’s Artisanal Italian Sausage

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


Weekend Specials

M’tucci’s Italian

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

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

Sunday Only

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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

M’tucci’s Twenty-Five

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

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

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

Sorbetto: Raspberry Lemon

Gelato: Vanilla, Berry Swirl


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

7/30

Cali Shaw @ Moderno


8/5

Kirk matthews @ 25

Eryn Bent @ Moderno

8/6

RJ Perez @ Moderno


8/12

Cali Shaw @25

Kirk matthews @Moderno


8/13

Lani Nash @ Moderno


8/19

Lani Nash @ 25

Melissa Rios @ Moderno


8/20

Kick Matthews @ Moderno


Thanks for reading. See you next Friday. Ciao!

Birth of M'tucci's

As we are nearing the end of our 8th Anniversary Week Celebrations, we are going to have a conversation with M’tucci’s Founders, Jeff Spiegel & Katie Gardner; Company President John Haas; and the newest addition to the M’tucci’s family, Howie Kaibel, Minister of Culture. They talk about the ideas behind and the opening of our first restaurant, M’tucci’s Italian at Coors & Montaño. Many of you know that the original name was M’tucci’s Kitchina, but you might be surprised to learn of the early names and concepts. Watch the video below!

The Anniversary Prix Fixe dinners ended last night (if you didn’t get to sample the Ibérico Ham you seriously missed out!), but we still have specials for you through Saturday: Family Charcuterie Boards for half-price, $8 Calamari Appetizers, and $8 Margherita Pizzas. We still have some 8th Anniversary Commemorative glasses for you to take home when you order a Shrub cocktail.


Weekend Specials

M’tucci’s Italian

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

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $25

Crispy Prosciutto, Spring Peas, Fennel, Sun-Dried Tomato, Caramelized Onion tossed in a Gorgonzola Cream Sauce with House Made Campanelle $19

Pasta Della Forma

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

Appetizers

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

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

Sunday Only

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

M’tucci’s Moderno

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

Pan-Seared Rockfish: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Shrimp Diavolo: Caramelized Onion, White Wine, Green Chile, Marinara Sauce on House Made Fettuccine $19

Weekend Cocktail

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

M’tucci’s Twenty-Five

16 oz. Ribeye : Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Amberjack: Seared Artichokes, Grilled Escarole, Garlic Whipped Potatoes, Lemon Caper Butter Sauce $22

Grilled Sausage, Mashed Potatoes, Braised Greens with Onion & Garlic & Herbed Cream Sauce $19


M’tucci’s Catering

It’s been a busy week, with the Annual Mayor’s Ball, one of the highlights. We were there serving New Mexico craft beer, cider, wines and M’tucci’s Charcuterie plates to the guests.


Live Music @ M’tucci’s Twenty-Five & M’tucci’s Moderno

Thursdays from 7:00-9:00 and Fridays from 8:00-10:00


7/23

RJ Perez @ Moderno


7/29

Cali Shaw @ 25

Kirk Matthews @ Moderno


7/30

Cali Shaw @ Moderno


8/5

Kirk matthews @ 25

Eryn Bent @ Moderno

8/6

RJ Perez @ Moderno


8/12

Cali Shaw @25

Kirk matthews @Moderno


8/13

Lani Nash @ Moderno


8/19

Lani Nash @ 25

Melissa Rios @ Moderno


8/20

Kick Matthews @ Moderno


Thanks for reading. See you next Friday. Ciao!

M'tucci's 8th Anniversary

We are putting the finishing touches on a Prix Fixe menu and some special $8 items to celebrate our 8th Anniversary next week. We opened as M’tucci’s Kitchina on July 22, 2013. Many people thought we were a kitchen supply store or anything but an Italian restaurant and the decision was made to change our name to M’tucci’s Italian.

Company President John Haas: “Changing it (the name) to M’tucci’s Italian clearly defined what we were and in the end, defined what our company would be built upon.”

After 23 years of operating 11 restaurants in Manhattan, the founders of M’tucci’s, Jeff Spiegel and Katie Gardner, decided it was time for a change, so they sold their restaurants and moved back to Albuquerque, Jeff’s hometown, and worked on different projects and jobs until 2013. They recalled that they didn’t go out to restaurants that much, but when they did, the service was uniformly cold and impersonal. Jeff was working as a consultant on economic development and realized that he could create 60 jobs just by opening a restaurant. That’s economic development!

“When Katie and I decided  to reprise our restaurant experience in NM after 23 years in the restaurant business in NYC, I knew I wanted a chef partner,” Jeff said.

Three years before that, John Haas had moved to Albuquerque to take over as Executive Chef at Bravo. After turning the restaurant around, he started itching for a challenge. He saw an ad on Craigslist, “Looking for a Chef” and replied. He heard from M’tucci’s founders and learned they were not only looking for a chef, but were looking for a location, too. John was a little more interested in a job at an established restaurant, and didn’t really pursue the connection. However, Jeff continued to pursue John for what would become M’tucci’s Kitchina.

“As has always been our practice, I invited the top three candidates to join me at our home to cook. At the end of those three days, and after countless hours of conversations with John, I pulled the trigger, hired him, and told him that he’d be a partner when the time was right to do the documents. It was the best partner decision I ever made. John cares about others, is a forgiving perfectionist and an excellent leader.”

“When I told Jeff if I wouldn’t have been a chef, I would have been an accountant, I think he thought, ‘I’ve found my chef’”, John said.

In the time leading up to finding a location, they had discussions about the character of M’tucci’s. Would it be fine dining with white tablecloths? From day one, they decided that was not the kind of restaurant they would open. The restaurants they have created follow the traditions of Italian trattorias; fresh, local, house-made food at a fair price.

The current location at Coors & Montaño had been vacant for awhile and the owner was desperate to find a tenant. Jeff liked the location, they made a deal and the renovations began. The rest is history.

Here are few photos from the first year. The Prix Fixe menu for our Anniversary Week follows.

8th Anniversary Week

Monday-Thursday, July 19th-22nd All Day Prix Fixe $29


1st Course -

Shaved Black Hoof Jamon Iberico, Piave Cheese, Onion Mostarda, House Bread

Paired with M’tucci’s Bianco

Vegetarian option available

2nd Course -

Sous Vide Sackett Farm Pork Chop with Colonatta Butter, Roasted Garlic Whipped Potatoes, Cider-Braised Baby Spinach, and Balsamic Reduction

-or-

M’tucci’s Traditional Eggplant Parmesan, Caprese Style with Marinated Tomato, Crumbled Fresh Mozzarella, Basil, Balsamic Reduction, and House Pasta


Paired with M'tucci's Dolcetto

3rd Course -

Banana Rosemary Cake, Caramel Semifreddo, Caramelized rice crispies

Paired with Bambuu Breeze

All week at all Locations:

$8 Calamari

$8 Full Sized Margherita Pizza

1/2 Price Family Charcuterie Boards (regularly $23)

Free 8-year commemorative glass with every Shrub purchased (While supplies last)

Gift Card Giveaway- $50 Gift card drawing every day on Facebook Live - winners are entered into a $100 giveaway at the end of the week.

Reservations Strongly Recommended

 


howie.001.jpg

Introducing Howie Kaibel, our new Minister of Culture

Known to many in the Albuquerque business community, Howie has been the Community Manager at Yelp for the past nine years. During that time, he has been a promoter for local businesses, working to create a strong community. He will continue to be a community builder, both within the M’tucci’s family and to Albuquerque.

“I am taking what Jeff sees as the core of this company and this family and communicating that to the general public.” he said.


M’tucci’s Catering

If you can conceive it, we can deliver it. M’tucci’s Catering can do everything from lunch in one of the private dining rooms at M’tucci’s Twenty-Five and M’tucci’s Moderno to some of the better venues around Albuquerque, such as Casa Rodeña and Gruet Winery. This week’s catering included a lunch at M’tucci’s Twenty-Five to honor some of New Mexico’s top student athlete/leaders. Former Dallas Cowboy wide receiver, Drew Pearson, was there to offer encouragement and to hand out awards. Last night’s Women of Influence were honored at Casa Rodeña and M’tucci’s Catering was there with appetizers and Charcuterie. For help with your event call Taña at 505-350-0019


Weekend Specials

M’tucci’s Italian

24 oz Hand Cut Porterhouse: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

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

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

Appetizers

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

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

Weekend Cocktail

Mai Tai: Pyrat Rum and Fresh Juices

Sunday Only

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

M’tucci’s Moderno

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

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Crispy Chicken Confit Risotto: Wild Mushrooms, Roasted Carrots & Celery, Carnaroli Rice $19

Weekend Cocktail

The Ambassador: Diplomatico Exclusiva Rum, Amaro Becherovka, House Cinnamon Syrup, Cherry Bitters

M’tucci’s Twenty-Five

Veal Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $37

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

Porcini & Red Wine Braised Sackett Farm Pork Shank: Creamy Mascarpone Polenta, Sautéed Spinach, Crispy Fried Shallots $19

Gelato: Stracciatella

Sorbetto: White Peach Lemonade

Weekend Cocktail

Nothing But My Hat On: Sombra Mescal, Ancho Reyes Verde Chile Liquor, Capaletti Aperitivo, Lime & Orange Juices


Live Music @ M’tucci’s Twenty-Five & M’tucci’s Moderno

Thursdays from 7:00-9:00 and Fridays from 8:00-10:00

7/22

RJ Perez @25

Lani Nash @ Moderno


7/23

RJ Perez @ Moderno


7/29

Cali Shaw @ 25

Kirk Matthews @ Moderno


7/30

Cali Shaw @ Moderno


8/5

Kirk matthews @ 25

Eryn Bent @ Moderno

8/6

RJ Perez @ Moderno


8/12

Cali Shaw @25

Kirk matthews @Moderno


8/13

Lani Nash @ Moderno


8/19

Lani Nash @ 25

Melissa Rios @ Moderno


8/20

Kick Matthews @ Moderno


Thanks for reading. See you next Friday. Ciao!

Italian Festivals

Italy has no shortage of food festivals and Saint’s days - all a great excuse to have a party and to eat well.

In the North, festivals celebrate everything from truffles to polenta to gnocchi. The Fiera Internazionale del Tartufo is held in Piedmont every October and November with truffle specialties in the restaurants, seminars on truffle hunting and truffle markets. The most well-known celebration is in Alba.

You can sample polenta pasticciata cooked in large copper kettles in Tossignano in Emila-Romagna on the last Tuesday of Carnival and sample gnocchi and pastissada sauce on the last Friday of Carnival in Verona. In Camogli, a seaside town east of Genoa, a community-wide fish fry using 12-foot frying pans is held on the main square on the second Sunday in May.

The Fiera Del Cacio is held on the first Sunday in September in Penza in Tuscany and features music, games, large wheels of pecorino and copious amounts of wine.

The Bravio delle Botti (barrel race)is held in Montepulciano in the last of August and is a competition between the eight districts of the town. The weeklong event culminates with a race where men roll large wine barrels up a hill in the historic center.

The Palio di Siena is held twice a year (the first one was last Friday) to celebrate the Madonna of Provenzano and the Assumption of Mary. The famous horse race began in 1633 and is held in the Piazza del Campo, with 10 horses and riders from 10 of Siena’s 17 neighborhoods (contrade). They race bareback for three laps around the square. Fours days of feasts surround the festival. The second race is August 16.

In the South, the Festa della Pasta di Gragano is held in early September in Gragnano, the town where the pasta industry began. The Gran Gala del Pesce Spada Bagnara celebrates the swordfish catch during early July with swordfish involtini (rolled and baked filets) served throughout the town. In late April, Sicily celebrates their ricotta and all the related products, especially cannoli in the town of Vizzini.

But, you don’t have to travel to Italy for cannoli, you can enjoy one every day at M’tucci’s Italian.


Pasta della Forma

Every Thursday through Sunday you can enjoy this special dish for two, only at M’tucci’s Italian. House made spaghettini is prepared table side in a wheel of Piave Vecchio, a cheese from the Veneto region near the Dolomite mountains. You have a choice of two toppings:

Mushroom Duxelle: Baby Portobello Mushrooms, Thyme, Garlic, White Wine

Roasted Red Bell Pepper/Sun-Dried Tomato Relish

Pasta Della Forma: Minimum of two people, Prepared Table side $38 Chef’s Condiments Add $3

M’tucci’s Chef/partner Cory Gray explains the process to our guests.

M’tucci’s Chef/partner Cory Gray explains the process to our guests.


Weekend Specials

M’tucci’s Italian

16 oz Hand Cut NY Strip: Crispy Salt Water Potatoes, Grilled Broccolini, Balsamic Reduction $38

Pan-Seared Ruby Trout - Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $23

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

Appetizers

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

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

Weekend Cocktail

Twilight Hour: Caravedo Pisco, Aperol, Sherry, Lime & Simple Syrup

Sunday Only

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

M’tucci’s Moderno

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

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Arugula, Roasted Artichokes, Lemon Caper Butter Sauce, Prosciutto Powder $27

Jumbo Shrimp Pasta: Patagonia Pink Shrimp, Shallots, Grape Tomatoes, Seafood Sauce and M’tucci’s House Made Spaghettini $19

Weekend Cocktail

Banana Hammock: Bacardi Rum, Fresh Juices and Blue Curacao

M’tucci’s Twenty-Five

12 oz. Ribeye: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $32

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

Five Cheese Ravioli:Preserved Jalapeños with Mint and Smoked Sage Oil, Roasted Peppers, Artichokes, Caramelized Onions, Goat Cheese Pomodoro Sauce $24

Weekend Cocktail

Royal Oak Celebration: Busker Irish Whiskey, Yellow Chartreuse, Honey Lemon & Bubbles


Great Italian Sausage at Albertsons Markets and M’tucci’s Restaurants

Great Italian Sausage at Albertsons Markets and M’tucci’s Restaurants


Thanks for reading. See you next Friday. Ciao!