Wines of Southern Italy

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

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

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

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

Glass or Bottle

Tormaresca Calafuria Rosato Salento (a Negroamaro Rosé from Puglia)

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

WHITE (Bottles Only)

2017 Claudio Quarta Vignaiolo Sanpaolo Vineyard DOCG Greco di Tufo Campania

REDS (Bottles Only)

Pietra Dolce Nerello Mascalese Etna Rosso Sicilia

Cantine Colosi Nero d’Avola Sicilia

Antica Masseria Primitivo Puglia

Terredora di Paolo Aglianico Campania

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

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

Apassimento Salento Bonari (Red Blend - Puglia)

Mucchieto Primitivo (Puglia)

Marchese di Borgosole Salice Salentino (Negroamaro - Puglia)

Tenuta del Portale Aglianico del Vulture (Aglianico - Basilicata)

Donnachiara Falanghina (Falanghina - Campania).

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

Changes to M’tucci’s Social Media

Instagram

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

Facebook

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

TikTok

Fun videos posted every week for the single account: mtuccis

YouTube

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

M’tucci’s Catering

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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


M’tucci’s Twenty-Five

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

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

3/31

John Martinez @ Moderno

Austin Van @ 25

Thanks for reading. See you next Friday. Ciao

More New Menu Dishes

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Many of the new menu items have their origins in Italy, but are influenced by our local produce and by what our guests like. While the process for creating new dishes for our menus is a collaboratiion among the Chefs, you, our guests, also play a big part in determining what is added (or removed) from our menus.

Every weekend, our chefs create specials that are not on our regular menu. The most popular dishes inevitably appear on the menu when it is revamped.

Seared duck breasts were on the menu at M’tucci’s Twenty-Five when we first opened in February of 2021. One month later, we went into COVID lockdown and had to drop it from the menu. As restrictions were lifted, Chefs Shawn, Omar and Damian slowly added some of the more adventurous and time-consuming dishes to the menu. Sear Duck Breasts is one of them.

The duck is sourced from one of the premier duck farms in the country, Maple Leaf Farms in Indiana. For more than four generations, this family farm has led the way for producing sustainable, responsibly raised ducks. The ducks are raised in a cage-free environment and fed grains and vegetables. The White Pekin was introduced to the U.S. several years ago and is known for its milder flavor and tender meat, which is relatively lean.

Pairing the Seared Breasts with M’tucci’s Bacon, Sautéed Spinach and Roasted Beet & Mascarpone Risotto and Roman Artichokes, then finishing the plate with Vanilla Thyme Oil is a memorable dish.

Also new at M’tucci’s Twenty-Five is the Sunday-only Herbed Rotisserie Chicken, served with Sweet Potato Mash and Grilled Broccolini.

“We wanted to bring back the idea of shareable communal food. Good food should be more than just nutrition. It should also be about family and about dining together. So doing this rotisserie chicken just made sense as it’s really meant to be shared,” said Chef Shawn.

Our pizzas are inspired by Naples, the home of pizza. Neapolitan style pizza starts with pizza dough that takes several days of preparation, using a natural sourdough starter as our leavening agent instead of the more common commercial yeast. The natural leavening not only adds to the unique flavor of the crust, but it is also easier to digest and is more healthy than conventional crusts. We top our pizzas with the best ingredients, including local produce, House Cured, or Imported Meats and Cheeses. Hint: they are half price on Tuesdays - only at M’tucci’s Twenty-Five.

Changes Coming to M’tucci’s Social Media

Our Instagram channels, are consolidating. In the coming days we'll rename our M’tucci’s Italian Instagram "M'tucci's Restaurants" where you will find information about our company, our food and our team. We encourage you to follow this Instagram account, which will begin transitioning in the next week.

There are so many big things happening across our company, that we're making sure our guests have a clear channel for this information. The Facebook pages for all M’tucci’s locations will remain active and we will post information (such as Weekend Specials) that is related to each location: M’tucci’s Italian, M’tucci’s Moderno, M’tucci’s Twenty-Five and M’tucci’s Bar Roma (opening in April).

Of course, La Gazzetta will remain the main source of information about all things M’tucci’s, including the Weekend Specials and Live Music schedules.

Weekend Specials

M’tucci’s Italian

Ravioli - Spinach Ricotta filled Ravioli, Chicken, Portobello Mushroom, Sun Dried Tomato, Capicolla, Spring Peas, Spicy Tomato Cream Sauce $25

Cut of the Day -24oz Hand Cut Porterhouse, Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

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

Braise - Sackett Farm Red Wine Porcini Braised Pork Shank, Butternut Squash Purée, Grilled Broccolini, Red Wine Porcini Braising Sauce $27

Weekend Cocktail

Pirates Cove: Bumbu Caribbean Rum, Bigalet China China Amaro, Fresh Lime Juice, Liquid Alchemist Orgeat, Angostura Bitters


M’tucci’s Moderno

Cut of the Day 24 oz Hand-cut Porterhouse Steak - Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, & Grilled Asparagus $39

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

Roasted Chicken Portobello - Pan Seared Chicken Breasts, Roasted Garlic Demi Glacé, House-made Spaghettini, Garlic, Sun Dried Tomatoes, Fresh Spinach, Roasted Portobello Mushrooms, Aged Mozzarella $19

Weekend Cocktail

Juliet & Romeo - Beefeater Gin, Muddled Cucumber & Mint, Fresh Lime Juice & Bitters


M’tucci’s Twenty-Five

Shrimp & Orzo Pasta: Orzo Pasta Salad with Spinach, Sun Dried Tomato, Shallots, & Grilled Jumbo Pink Patagonia Shrimp, Balsamic Reduction $19.00

8 oz NY Filet: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $36

Pan-Seared Mahi Mahi: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $26

Weekend Cocktail

“Wake Me Up Before You Go Go” - Jameson Orange infused Irish Whiskey, Hochstadter's Slow & Low Coffee Old Fashioned, Giffard White Crème de Cacao, and Espresso

Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

New Menus

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M’tucci’s smiling faces are looking forward to seeing your smiling faces! Masks are no longer mandatory at M’tucci’s!

A new menu at M’tucci’s Twenty-Five was revealed recently with the return of some old favorites and some new items. The menu is also reorganized to make it easier to navigate with a new heading for Vegetariano. Vegetarian cooking is nothing new in Italian cuisine, especially the meals of cucina povera that came from the impoverished South, such as eggplant parmesan.

Chefs Shawn, Omar and Damian also created new dishes using Sackett Farms Pork, Imported Italian Black Truffles from Tuscany, and Duck Breast from Maple Leaf Farms. Culatello, one of the rarest of Italian cured meats is available on the appetizer menu. More about that in a moment.

Many of the new dishes were inspired by our travels to Italy, but also by the Chef’s commitment to balanced and intriguing flavors. Our partnership with Sackett Farms gives us the opportunity to work with different cuts in our curing program, including pancetta (unsmoked bacon) and guanciale (pork cheeks). Chef Shawn said he wants our guests to discover the rich flavor of pork cheeks. While they don’t have the pink color of prosciutto, they more than deliver with flavor. Shawn said he would rather have a Charcuterie plate with pork cheeks than prosciutto. For Italian Style Chiccharrónes, the team takes chunks of the meat and makes a crispy confit, tosses them with a Roasted Fennel & Red Chile Honey and tosses the mix with Arugula. The combination of rich Pork, Fennel, sweet/spicy Honey & Chile and the peppery Arugula will make you say, “I’ll have another, please!”

Truffles are notoriously difficult to import, because they begin to lose flavor soon after they are unearthed. Chef Shawn found a source in Italy that delivers the Black Summer Truffle common in Tuscany still packing a lot of flavor. They show up in an Arancini appetizer and in the Black Truffle + Wild Mushroom Ragu.

After lunch yesterday, Minister of Culture Howie Kaibel said, “I was surprised by the earthy, umami goodness of the dish. I expected hearty Italian and got something unexpected.”

Another vegetarian dish (which meat lovers will love) is the Applewood Smoked Beets over Risotto. Possibly the best beets to eat!

Culatello is not well known in the U.S. A few decades ago, it was only sold illegally from homes where it was cured for “private” consumption. Italian and EU food regulations specified antiseptic curing rooms instead of the damp, foggy rooms required for exceptional culatello. Those laws have been changed and now the “King of Salume” is legally available. Culatello comes from the fleshiest part of the pig’s hind quarters, the buttocks.

In his book, “Treasures of the Italian Table” (William Morrow & o. 1994), author Burton Anderson writes eloquently about culatello, searching for the real thing at a time when it was considered contraband.

“Culatello is a filet of ham, separated from the bone, which means that making one sacrifices an entire prosciutto. The authentic, traditional type can cost up to three times as much by weight, so a finished culatello weighing a little over 6 1/2 pounds might be worth as much as an aged prosciutto at the average of about twenty pounds.”

He wrote, “it is even more mellow than prosciutto, softer in texture and sumptuous in flavor.”

A valuable culatello at M’tucci’s Twenty-Five.

We think you are going to love the large, diverse menu at M’tucci’s Twenty-Five. Stay tuned for menu updates for M’tucci’s Italian and M’tucci’s Moderno.

M’tucci’s on Monday - NM Living on KRQE

Chef Shawn gives you some tips on making easy appetizers. Click here to watch.

Weekend Specials

M’tucci’s Italian

Ravioli: Roasted Butternut Squash & Ricotta in House Made Ravioli, M’tucci’s Cotto Ham, Broccolini, Roasted Red Bell Pepper, Mushrooms & Brown Butter Sauce $25

16 oz. Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

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

Red Wine Pomegranate Braised Lamb: Creamy Garlic Mashed Potatoes, Haricot Verts, Red Wine Pomegranate Braising Sauce $27

Weekend Cocktail

Tesorosso: M’tucci’s El Tesoro Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

14 oz Hand-Cut NY Strip: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared Swordfish: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $28

Shrimp & Goat Cheese Pasta: Pink Shrimp in a Goat Cheese Sauce tossed with Roasted Hazelnuts over Spaghettini $20

Weekend Cocktail

Juliet & Romeo - Beefeater Gin, Muddled Cucumber & Mint, Fresh Lime Juice & Bitters


M’tucci’s Twenty-Five

Chicken Marsala - Grilled Chicken Breast, Grilled Broccolini, Garlic Whipped Mashed Potatoes, Herb Mushroom Marsala Sauce.21.00

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

Pan-Seared Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $21

Weekend Cocktail

Tru Blood - Tru Organic Vanilla Infused Vodka, Strawberry Shrub, Adult Fruit Punch, Fresh Lemon Juice

Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

M'tucci's Catering Expands

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With spring and summer quickly approaching, now is the perfect time to plan your special events and consider catering with M'tucci's. We are a full service catering company, meaning we can deliver and serve from any location, provide servers and bartending staff for any event, we offer buffet style and individual serving models, and we have private rooms at two of our locations that can accommodate large parties. Whatever you need, we can not only make it happen, we can make it memorable.

As of just this past week, we've booked a series of weddings running throughout the summer, a trend that will likely only continue as New Mexico looks ahead to warm days and reconnecting with people we've missed. We would love to add your event to our slate, so please, contact us as soon as you can, and take the food and drink off of your to-do list.

Also, we're very excited to let our readers know that our catering program is expanding as we speak. Last week, we updated our catering menu to reflect our most popular dishes (you can check it out here) and in the weeks to come we'll launch a new site where anyone can order, schedule and purchase catering without picking up the phone. Take a look at the image below for a sneak peek at what the site will feature.

Weekend Specials

M’tucci’s Italian

Cut-24oz hand cut porterhouse, crispy salt water potatoes, grilled asparagus, grilled lemon, balsamic reduction $38


Pan Sear- Seared scallops, creamy garlic mashed potatoes, sautéed arugula, lemon caper sauce $38


Ravioli- Pesto ricotta ravioli, pink shrimp, mushroom, grape tomato, shallot, pesto cream sauce. Garnished w/ crispy prosciutto, pine nuts, fried basil $27


Braised- Crispy Sackett farm fennel braised pork belly, herb roasted potatoes, asparagus, roasted red bell pepper, caramelized onion, spinach, braising liquid $25

Weekend Cocktail

Blushed Martini: Caravedo pisco, St George spiced pear liqueur, Grahams LBV port, fresh lime juice, cane sugar

Smoked Peach Shrub: M’tucci’s El Tesoro reposado tequila, fresh lemon, cane sugar, house made shrub


M’tucci’s Moderno

Lobster Ravioli: Cold Water Lobster and Crab Ravioli, Baby Scallops, Wild Patagonian Pink Shrimp, Grape Tomatoes, Lobster Cream Sauce, 32

Pan Seared Scallops: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichokes, Capers, Lemon Butter Sauce, Prosciutto Powder, 38

“Surf and Turf”: Handcut 12oz NY Strip, Garlic Butter Shrimp, Rosemary Saltwater Potatoes, Grilled Asparagus, Salsa Verde, 43
(Pair it with a Bottle of M’tucci’s Montepulciano for $71)

Dessert (Same as all Stores) Chocolate Ganache Cake

Weekend Cocktail

Chocolate Covered Raspberry: Absolute Vanilla, Godiva Chocolate Liqueur, Cream , Raspberry Puree, 12

La Passione: Beefeater Gin, Becherovka, Fresh Lemon Juice, Passion Fruit Puree, 10

Between the Sheets: Courvoisier, Bacardi, Cointreau, 13


M’tucci’s Twenty-Five

Starting at 4:00 pm Friday

Surf and Turf , 8 oz Filet, Patagonia Pink Shrimp, Sweet Potato Purée, Grilled Broccolini, Amaro Butter Sauce. 49

2 oz Ribeye, With Garlic Whipped Mashed Potatoes, Grilled Brocollini, Smoked Black Berry Bone Marrow Butter. 36

Diver Sea Scallops, With Garlic Whipped Mashed Potatoes, Grilled Escarole, Stem On Artichoke Hearts, Lemon Caper Butter Sauce. 38

Monday Specials, M'tucci's 7 layer bolognese lasagna, oven roasted tomato sauce. 18



Order by Sunday at noon
Bistecca Fiorentina, 32 oz Chianina Porterhouse, Grilled asparagus, sweet potato mash, braised white beans, Amaro butter 140

Weekend Cocktail

Love Bug: Absolut Raspberry vodka, Giffard Bianco Cacao, and raspberry infused sugar rum. For a valentines inspired martini




Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

M'tuccis' TikTok

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Late last year, M'tucci's embarked on the task of creating our first TikTok account. Our goal was to expand our social reach and provide an inside look at what made M'tucci's unique, in short video format, and we began with our approach to specialty cocktails. The initial videos featured our staff creating ever-evolving drinks including tips, tricks and industry secrets that we wanted to share with the general public. We also hoped to provide everyone with a peek behind the curtain, showing the inner workings of our brand.

As a proud local New Mexican company, we value our community, our followers and the network of local restaurants who might learn from our culture, and we wish to learn from them, as well. In 2022, we are excited to continue building on these relationships, and we plan to expand this new channel to feature a deeper understanding of our cuisine, our interest in the authenticity of representation, and developments regarding our new venue in Nob Hill, Bar Roma.  

If you'd like to see more of our TikTok content, go to our TikTok page: @mtuccis. There, you can stay up to date on our newest creations for specialty cocktails and see some behind the scenes footage of all three of our locations.  

 Please feel free to comment on our TikToks, what cocktails you would like us to make next, the secrets to our sauces and dishes, how we make our pastas, breads, cured meats and cheeses, anything's game. We're always listening, we'd love to hear from you, so please engage, speak up, share, and join us. M'tucci's is looking forward to an incredible 2022, and we're glad you're here, with us.

M’tuccis TikTok Page

Weekend Specials

M’tucci’s Italian

Cut- 24oz hand cut porterhouse, crispy salt water potatoes, grilled asparagus, balsamic reduction, 38

Pan- Rockfish: creamy garlic mashed potatoes, sautéed arugula, lemon caper sauce, 27

Ravioli: green Chile ricotta ravioli, roasted chicken, sun dried tomatoes, turnip greens, roasted corn cream sauce, 25

Braise- NM red Chile Sackett farm pulled pork, calabacitas, corn, onion, garnish with feta, 25

Weekend Cocktail

The Rebel: Don Julio Blanco Tequila, chipotle & maple syrup, fresh lemon juice


M’tucci’s Moderno

Hand cut T-bone: Traditional Italian Salsa Verde, Crispy Saltwater Potatoes, Grilled Asparagus ,38

Rock Fish: roasted artichoke, escarole, mashed potatoes, caper lemon butter sauce, smoked prosciutto, 22

Shrimp Diavolo Spaghettini: House made spaghettini pasta tossed in a spicy tomato sauce with green chili, capers, white wine, sautéed shrimp, caramelized onions, garlic, tomatoes and basil, 16

Weekend Cocktail

The Purple Rabbit: Casamigos Mezcal, Domaine de Canton Ginger Liqueur, Raspberry Puree, Simple Syrup and Fresh Lime Juice


M’tucci’s Twenty-Five

Sweet Potato Tortellini: Mascarpone Whipped Sweet Potato, Braised Kale, Caramelized Onions, Roasted Garlic, Pecorino Brodo, 16

16oz Veal Porterhouse: With Garlic Whipped Mashed Potatoes, Grilled Broccolini, Smoked Black Berry Bone Marrow Butter, 36

Yellow Tail: With Garlic Whipped Mashed Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Caper Butter Sauce, 24

Duck Canapé: Seared Duck Breast, Citrus Basil Vinaigrette, Shrub Jam, Fresh Arugula, Lavash Crackers, 6




Weekend Cocktail

Viale: Amaro Nonino, slow & low coffee old-fashioned, Rosso Vermouth, orange twist




Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.


February

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Italian American Cuisine

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The United States and Italy have been linked since the explorers Amerigo Vespucci and Cristoforo Colombo arrived on our shores. Italian immigrants have had major influences on our art, politics, business and culture. Not least of the cultural influences is cuisine.

The biggest influx of Italians to the U.S. came between the years of 1880 and 1914, with most coming from the South and from Sicily due to dire economic conditions. At one time, the newly unified Italy encouraged men of the South to leave and seek their fortunes elsewhere. Nearly 5 million came to the U.S. during that time.

Many of the new arrivals worked in factories and in agriculture. In the Northeast and in California, Italians started truck farms, selling their produce in markets in the cities. Many of those early farmers went on to establish large food companies: Chef Boyardee, Contadina, Progresso and Ghiradelli Chocolate. Some of the earliest grape farmers and wine makers in California were Italian: Gallo, Mondavi, Sebastiani, Seghesio, and Simi. These Italians pioneered winemaking until Prohibition came along in 1919. Many of these early wine makers survived by producing grape juice or sacramental wine for the Catholic Church, while others ripped out their grapevines and planted peaches or plums.

The cuisine brought from the South, la cucina povera (food of the poor), consisted mostly of vegetables, grains, pasta and rice. Southern Italian dishes formed the basis for Italian American cuisine. Pizza, dry pasta, tomatoes and eggplant all came from the Southern regions of Italy & Sicily.

In America, meat was relatively less expensive and it started showing up in some the traditional Italian dishes. Because of the availability of meat, meatballs and spaghetti became popular.

In 1906, Leone’s Restaurant opened in New York City, serving primarily traditional Italian food, but with dishes that were somewhat “Americanized”. Pizza first appeared in New York, Boston and Trenton, NJ around 1905, but didn’t gain widespread popularity until after the second world war. Soldiers returning from Europe had been exposed to Italian food and were a big market for pizza.

The concept of Italian American food was solidified by the introduction of packaged foods in the 1950s and 1960s. Growing up a in small Midwest town with zero Italians and no pizza parlors, we were introudced to Italian food by Chef Boyardee. Housewives (including my mother) were thrilled with spaghetti from a can and with “pizza kits.” Pizza from a box (before frozen) included a can of sauce, a package of dough mix and package of grated cheese. It was a popular item at our house on Sunday night. Today, I prefer M’tucci’s.

Later, during visits to St. Louis, usually to see a baseball game, we sometimes stopped at Ragazzi’s on the Hill (St. Louis’ version of Little Italy) for deep fried ravioli, a dish definitely not found in Italy.

Later, in my twenties, I traveled to San Francisco for the first time and was introduced to cappuccino and cioppino in the Italian area of North Beach. While cioppino might have been inspired by fish stews in Italy, it is definitely an Italian American San Francisco invention. Stroll along Fisherman’s Wharf and choose from Alioto’s, Capurro’s, Soma’s and Cioppino’s!

My favorite East Coast references to Italian American food came from “The Sopranos” television series. In it the housewives created dishes called pasta fazool (pasta e fagioli), and cooked with gabagool (capicolla) and rigoat (ricotta). Now that’s Italian American!

The menu at M’tucci’s is inspired more by traditional regional Italian cuisine, rather than Italian American. One of Company President John Haas’ early mentors came from Italy to work for awhile in the restaurant where John worked. Trips to Italy during the past few years have added more Italian inspiration to the food on our menus.

La Dolce Vita at M’tucci’s is inspired by Italy, not suburban New Jersey. Salute!

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Wagyu Beef & Ricotta with House Pancetta, Artichokes, Crimini Mushrooms, Green Onions and a Light NM Red Chile Cream Sauce $27

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

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

12 oz. Fennel-Rubbed Braised Wagyu Beef Short Rib, Creamy Polenta, Sautéed Haricot Vert, Red Wine Fennel Braising Sauce $36

Weekend Cocktail

The Gambit: Starward Australian Whisky, Bigalet China China Amaro, Black Walnut Bitters


M’tucci’s Moderno

12 oz Hand-Cut NY Stript: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $28

Pan-Seared Icelandic Cod: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $25

Sackett Farms Pork Picatta: with Arugula, Tomatoes, Capers in a Lemon Butter Sauce topped with Feta over House Made Spaghettini $19

Weekend Cocktail

The Purple Rabbit: : Casamigos Mezcal, Domaine de Canton Ginger Liqueur, Raspberry Puree, Simple Syrup and Fresh Lime Juice


M’tucci’s Twenty-Five

Seared Duck Breast: Bacon Sautéed Spinach, Roasted Beet & Mascarpone Risotto , Roman Artichokes, Vanilla& Thyme Oil, $21

14 oz NY Strip: Garlic Whipped Potatoes, Grilled Broccolini, Smoked Blackberry Bone Marrow Butter $28

Pan-Seared Norwegian Ocean Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $29

Applewood Smoked Beet & Lemon Risotto: Wild Mushrooms, Thyme Oil $15

Weekend Cocktail

The Cure for What Ails You: Blended & Single Malt Scotch Whisky, Ginger Syrup, Fresh Lemon Juice, Ginger Beer and Aromatic Bitters

Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.


January

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

M'tucci's 4-Day Work Week

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We have some exciting news this week. M’tucci’s Restaurants announced its plans to support employee work-life balance with two innovative plans. This week we are implementing a new four-day work schedule for salaried employees and a three-year contract for all new and existing employees.

In preparation, M’tucci’s was one of 30 US-based companies to partner with 4 Day Work Week Global. Based out of New Zealand, 4 Day Work Week Global is a not-for-profit company that is launching an international trial to promote the 4-day work week.

“Our team is our family. So, it would be an understatement to say that we aren’t always looking for ways to show our appreciation for their loyalty and hard work”, said John Haas, M’tucci’s Restaurants Managing Partner. “A healthy work-life balance, job security, and career opportunities exemplify our approach to retaining our mates long term.”

Partners Austin Leard and John Haas toasting M’tucci’s Sparkling Wine with Founder Jeff Spiegel

Haas sites long-term staff advancement opportunities as an essential ingredient to the restaurant group’s sustained growth and success. The three-year contract enables employees to advance their career path at M’tucci’s, with limitless opportunities including the partnership track for motivated employees.

M’tucci’s Restaurants is the only restaurant in the U.S. to work with the New Zealand non-profit in this project.

“Twenty years ago, when I started working in restaurants, I thought, wouldn’t it be great if we could have 4-day work weeks, then I thought, that will never happen,” Haas said.

“"It always seemed like a pipe dream to me. I never really thought it could happen — not only in our industry — but in America," Haas said. "I think no matter what [the tests said], I would have still explored it and kept pushing on it. ... It came back pretty favorably and it wasn't going to be a big change for us, so it was a no-brainer at that point."

As you can see, the innovation at M’tucci’s doesn’t stop at the kitchen or the bar, it extends throughout everything we do. It’s why we live up to the Italian phrase, “La Dolce Vita”. Guests and team members alike experience “the sweet life” at M’tucci’s.

Local Coverage of M’tucci’s 4-Day Work Week

(Click on the name below to read or watch)

KRQE

Albuquerque Business First

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Wild Boar & Ricotta with Sauteéd Parsnips & Turnips tossed in a Fennel Shallot Cream Sauce topped with Crispy Mortadella & Corn Shoots $25

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

Pan-Seared Ruby Trout: Creamy Garlic Mashed Potatoes, Grilled Artichoke Hearts, Sautéed Arugula, Lemon Caper Butter Sauce $27

M’tucci’s Braised Cotto Ham: Collard Greens, Creamy Risotto with Spring Peas, Corn garnished with Shaved Pecorino & Micro Greens $25

Weekend Cocktail

Northern Spritz: Local Red River Gin, Aperol, Fresh Lemon Juice, Cane Sugar & Angostura Bitters topped with Sparkling Water


M’tucci’s Moderno

6 oz Hand-Cut Black Angus Filet: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $32

Pan-Seared California Halibut: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $28

Crispy Chicken Confit Risotto: Chicken Confit, Musrooms, Carrots, Alfredo Sauce & Risotto $19

Weekend Cocktail

The Corn Baron: : M’tucci’s Single Barrel El Tesoro Reposado Tequila, Falernum Rum Liqueur, Fresh Lime Juice & Whiskey Barrel-Aged Bitters


M’tucci’s Twenty-Five

Chicken Scarpariello: Pan-Seared Chicken Breast, Napoli Peppers & Sausage Cream Sauce - Red Peppers, Caramelized Onions, Feta, Braised Spinach, Mascarpone Polenta

8 oz. American Wagyu Picanha: Garlic Whipped Potatoes, Grilled Broccollini, Smoked Blackberry Bone Marrow Butter $28

Pan-Seared California Halibut: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $28

Weekend Cocktail

The Desert dream: Absolut Vanilia Vodka, M’tucci’s Limoncello, Orange Liqueur, Fresh Orange and Lemon Juice, Orange Bitters topped with Fresh Whipped Cream

Amelia’s Raspberry Sherbet: Aviation American Gin, creme de Violette, Liquid Alchemist Raspberry Syrup & Lemon Juice, Cream

Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.


January

1/21

Cali Shaw @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao

Telling the M'tucci's Story

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Last week I celebrated three years working with this dynamic company. In 2018 my wife and I had relocated to Albuquerque after living in Mexico for eight years. We had a business photographing destination weddings and teaching photography workshops in Chiapas. We were both ready for a change and I was ready for a new challenge.

It all started when I read an op-ed piece in the Sunday Journal by M’tucci’s founder, Jeff Spiegel. In his essay, he took local companies to task for complaining about the lack of talent in New Mexico. He said that M’tucci’s had no problem finding and keeping talented people and that they would open their third location soon.

I sent Jeff and Katie an email the next day saying, “I wonder if my skills would be of interest to you.” Luckily they said yes. After beginning my career as a newspaper photographer, then transitioning to television news, I moved on to freelance photography. For the last 40 years, I have told stories and made photos for magazines (TIME, Newsweek, Smithsonian), books (National Geographic) and corporate clients.

I was given the job of telling the M’tucci’s story. I would use social media, enhance this website and make videos for a new YouTube channel. After the first month, Jeff said, “I want a newsletter or weekly newspaper.” La Gazzeta first appeared on this website on March 18, 2019. The M’tucci’s story not only includes the amazing team, the food and drinks, but also the culture of Italy and how it influences everything at M’tucci’s.

A lot has happened in the last three years: the Market & Pizzeria closed, M’tucci’s Twenty-Five opened, all restaurants closed, all restaurants opened, family meal kits were created, new patio spaces built, new M’tucci’s pork, sausage and wine was introduced, and an ever expanding group of talented people came to the M’tucci’s family. Let me indulge in a little nostalgia and show some of the images and videos from the past three years.

SCENES FROM THE MARKET

The Market closed in November 2019, after several years of being a popular destination for West side residents. Unfortunately, with the opening of M’tucci’s Twenty-Five a few months away, we decided that we couldn’t do both.

M’TUCCI’S FAMILY

The Partners in 2019 at the Market & Pizzeria.

Some of the Chefs and Managers at our three locations.

EVENTS

Weddings, fundraisers, shrub cocktail classes and Mother’s Day Brunch at Gruet Winery were just a few of the events that we catered in the past three years.

NEW PRODUCTS

M’TUCCI’S YOUTUBE CHANNEL

There are more than 80 videos on M’tucci’s YouTube channel, covering cooking demonstrations and cocktail techniques. However, the video below is our most popular, with Chef Cory’s demonstration for making Bacon Wrapped Filet Mignon being viewed by more than 3,800 people.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Mushrooms & Ricotta topped with House Capicolla, Sun-Dried Tomatoes, Mushrooms, Caramelized Onions, with a 10-year-old Balsamic Butter Sauce $25

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

Pan-Seared Mahi Mahii: Creamy Garlic Mashed Potatoes, Grilled Artichoke Hearts, Sautéed Arugula, Lemon Caper Butter Sauce $25

Sackett Farms Braised Pork Shank: Mashed Potatoes, Red Wine Porcini Braising Sauce $25

Weekend Cocktail

Rumarretto: Pyrat Aged Rum, Lazzaroni Amaretto, Heavy Cream, Brown Sugar Syrup, Angostura Bitters, Cinnamon


M’tucci’s Moderno

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

Pan-Seared Mahi Mahi: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $26

Beef Tips Tortellini: Cajun Seasoning, Grape Tomatoes, Rosa Sauce $20

Weekend Cocktail

Aperol Sour: Woodford Reserve Bourbon, Aperol, Simple Syrup, Fresh Lime, Egg White


M’tucci’s Twenty-Five

Frutti di Mar: White Clams, Totten Inlet Black Mussels, Pink Patagonia Shrimp, Spicy Roasted Clam Tomato Sauce, House Spaghettini & Fresh Basil $23

24 oz. Bone-In NY Strip: Garlic Whipped Potatoes, Grilled Broccollini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Mahi Mahit: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $25

Cicchetti Special: Smoked Salmon Tartare, Strawberry Shrub Jam, House Rosemary Pecorino Crackers, Fresh Herbs $6

Weekend Cocktail

Pelirrojo: Espolon Blanco Tequila, Ginger Syrup, Fresh Lime Juice & Grapefruit Juice Soda

Live Music for January, February & March at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:00

M’tucci’s Italian has soft cello or violin dinner music every Thursday night.


January

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Cali Shaw @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

2/3

RJ Perez @ 25

Eryn Bent @ Moderno

2/4

Lani Nash @ Moderno

2/10

Melissa Rios @ 25

Jason Seel @ Moderno

2/11

Cali Shaw @ Moderno

2/17

Kirk Matthews @ 25

Rj Perez @ Moderno

2/18

Lani Nash @ Moderno

2/24

Amy Faithe @ 25

Kirk Matthews @ Moderno

2/25

Eryn Bent @ Moderno

3/3

RJ Perez @ 25

Kirk Matthews @ Moderno

3/4

Lani Nash @ Moderno

3/10

Lani Nash @ 25

Nathan Fox @ Moderno

3/11

Melissa Rios @ Moderno

3/17

Amy Faithe @ 25

Jason Seel @ Moderno

3/18

Lani Nash @ Moderno

3/24

Eryn Bent @ 25

Melissa Rios @ Moderno

3/25

Kirk Matthews @ Moderno

Thanks for reading. See you next Friday. Ciao!



M'tucci's 2021 in Review, Pt. 2

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As the weather warmed up, restaurants were allowed to open up and operate at full capacity. More than anything, this allowed us to see old friends and to create the great food and drinks that are part of our DNA. Needless to say, the lack of operating restrictions brightened everyone’s mood.

JULY - The BARS were open!! Our guests could, once again, sit at the bar and chat with their friends and the bartenders. As travel restrictions were lowered, more people were talking about traveling after a long period of being at home. La Gazzeta suggested a few places to visit in Italy.

M’tucci’s Italian added a new dish for two prepared at the table, Pasta dalla Forma, a pasta dish that is finished in a wheel of imported Italian cheese. Several added toppings have made the dish a nightly favorite. We celebrated our 8th Anniversary with a Prix Fixe dinner at all locations featuring Sackett Farms pork and M’tucci’s Private Label wines. A special Shrub cocktail was created with commemorative glasses. Hope you got one or two!

 

AUGUST - Company President Joh Haas and Partner/Beverage Director Austin Leard traveled to Amador County in California to visit the winery that is producing the next vintage of M”tucci’s Private Label Wines. While there, they had the difficult, but enviable, task of creating the new Rosso. They created an amazing blend using Barbera, Cabernet, Primitivo & Syrah.

The Wednesday night Prix Fixe returned to M’tucci’s Italian and is once again a regular event. The Prix Fixe pairs 3 wines with 3 courses for only $25 per person. It is usually announced on social media around 1:00 on Wednesday.

Planning and research continued for the September trip to Rome to gather information and inspiration for M’tucci’s Bar Roma.

SEPTEMBER - In the first part of the month, M’tucci’s began appearing on New Mexico Living every other Monday morning on KRQE. On our first appearance Chef/Partner Cory Gray showed how he makes Pasta dalla Forma (only available at M’tucci’s Italian).

We catered two large events for our founders’ daughter’s wedding. The rehearsal dinner filled the entire space at M’tucci’s Twenty-Five (and you can book it, too!) and was followed by a lovely garden wedding and dinner under a large tent. The staff at Twenty-Five and Taña, M’tucci’s Catering Manager, created two magical evenings.

Five of us: John Haas, Austin Leard, Chef/Partner Shawn Cronin, Manager/Partner Amanda Romero and I arrived in Rome the day after the wedding weekend and hit the ground running, eating at 12 different restaurants, visiting (OK - drinking at) eight different bars and taking one pasta class - in five days! In addition to all of the restaurant and bar research we still managed to take in the Vatican and Coliseum and not get killed during one of our many trips through the city on stand-up scooters.

OCTOBER - The new Amador County wines that John and Austin selected arrived this month. In addition to the aforementioned Rosso, we also received a single varietal Montepulciano. We hosted a fundraiser at M’tucci’s Moderno for Alta Mira New Mexico during the International Balloon Fiesta. Executive Pastry Chef Brianna Dennis revamped one of M’tucci’s signature desserts, Twinkie d’ Italia and created a new dessert for M’tucci’s Twenty-Five, Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries.

NOVEMBER - M’tucci’s Twenty-Five introduced a new Brunch menu, served every weekend from 11:00 - 3:00. I love the substitution of a crispy eggplant slice for the traditional English Muffin on the Eggs Benedict Cotto and you’ve never had great Shrimp and Grits until you have had it made with Italian Polenta.

The M’tucci’s Sparkling Wine arrived, made in collaboration with New Mexico’s award-winning Gruet Winery. That brings the selection of M’tucci’s wines to five: Bianco, Rosso, Montepulciano, Dolcetto and Sparkling. We offer great deals at each location when the a bottle is only $16. Half price nights are: Monday at Twenty-Five, Tuesday at Italian and Wednesday at Moderno. You can also get a glass at reduced prices during Happy Hour.

EPC Brianna does it again with her trio of fantastic pies for Thanksgiving. If you missed out - you really missed out and you’ll just have to wait until next year!

DECEMBER - It was a busy month with tons of holiday parties, dinners and catering. Our annual Give & Receive Gift Cards were available all month. We did a pop-up market with local young vendors on the patio at the future M’tucci’s Bar Roma on Central in Nob Hills during their Shop & Stroll Saturday. The vendors got a free space to sell their crafts, RJ Perez performed live music, Austin and Minister of Culture Howie Kaibel handed out Hot Chocolate Bombs, and we donated 10% of all Gift Card Sales to benefit the Sophia Foundation, a NM foundation that supports families with children on the Autism spectrum.

Continuing our commitment to hiring the best people and giving them the tools to excel, Amanda Romero was made a M’tucci’s Partner. She started working with us as a bar back more than six years ago and rose to the position of manager, first at M’tucci’s Italian, eventually becoming the General Manager at M’tucci’s Moderno.

Renovations began on the interior of the new Bar Roma location, but the first step was to finish work on the building across the alley that were the original mechanic’s bays at the 1930s Ford dealership. That space is now the home to M’tucci’s Provisions, which provides fresh-baked all-natural bread, fresh pasta and mozzarella to our restaurants. We tripled the space, making for a more productive and happier work environment for our team.

One of the under-utilized rooms at M’tucci’s Twenty-Five was converted from a storage space to an effective work area for Executive Pastry Chef Brianna and her assistant. Working in the room affectionally dubbed the Pastry Palace, they are responsible for creating all of the desserts and gelatos for the restaurants.

We became supporters of NPR’s Morning Edition on KUNM.

Quite a year. Thanks for being part of it and thanks for reading La Gazzeta.

M’tucci’s New Speakeasy

There was a lot of news published this week about the Speakeasy that will open at M’tucci’s Bar Roma in the Spring. The interior design and feel will be inspired by the bars that we visited in Rome. The space will be limited to 35 guests and will have “old world charm”.

Details about membership will announced soon.

Below are a few of the places we visited in Rome, which will give you an idea of our plans.

https://abq.news/2022/01/mtuccis-restaurants-adds-speakeasy-in-nob-hill/

https://nmliving.com/2022/01/03/mtuccis-has-a-new-location-in-nob-hill/

https://www.bizjournals.com/albuquerque/news/2022/01/03/mtuccis-restaurants-to-open-speakeasy.html?utm_source=st&utm_medium=en&utm_campaign=ae&utm_content=aq&ana=e_aq_ae&j=26245071&senddate=2022-01-03

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Prosciutto & Ricotta topped with Chicken, Portobello Mushrooms, Caramelized Onions, Asparagus & Capers in a Vodka Sauce topped with Shaved Parmesan and Micro Greens $25

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

Pan-Seared Barramundi: Creamy Garlic Mashed Potatoes, Grilled Artichoke Hearts, Sautéed Arugula, Lemon Caper Butter Sauce $31

Milk Braised Wild Boar & Cockle Clams with House Spaghettini tossed with a Lemon Cream Sauce $27

Weekend Cocktail

M’tucci’s Gateway Spritz: Amaro Nonino, M’tucci’s SparklingWine, Crisp Soda Water, Lemon Twist


M’tucci’s Moderno

24 oz Hand-Cut Bone-In Porterhouse: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Sea Scallops: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $31

House Made Lobster Ravioli: Cold Water Lobster & Crab, Wild Pink Shrimp, Bay Scallops, Grape Tomatoes, Lobster Cream Sauce $31

Weekend Cocktail

Aperol Sour: Woodford Reserve Bourbon, Aperol, Simple Syrup, Fresh Lime, Egg White


M’tucci’s Twenty-Five

Balsamic Marinated Chicken Breast, Root Vegetable Hash, Balsamic Reduction $21

16 oz Veal Porterhouse: Garlic Whipped Potatoes, Grilled Brocollini, Smoked Blackberry Bone Marrow Butter $34

Pan-Seared Ruby Trout: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter Caper Sauce $21

Weekend Cocktail

M’tucci’s Gin Fizzy: Kiwi Dragonfruit Infused Aviation Gin, 03 Orange Liqueur, Fresh Lemon Juice, Egg White and Club Soda

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

Thursdays @ 6:30 & Fridays @ 7:30

January

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

That’s all for 2021 Folks. Thanks for reading. See you next Friday. Ciao!

M'tucci's 2021 in Review, Pt. 1

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Let’s take a look back at a year that we won’t soon forget. It was a year with challenges, but it also was a year of opportunities. While M’tucci’s is always looking forward, it is worthwhile to remember the highlights of 2021.

January

M’tucci’s Private Label Wines are introduced. We worked with a small vintner in California who sourced fruit from wine grape farmers in the Russian River Valley and Contra Costa County. That collaboration produced a white wine made from the Verdeho grape, a Dolcetto and a red blend that we called Rosso.

For those who didn’t feel like dining out, M’tucci’s Gourmet TV Dinners were another way to enjoy our food. Everyone had their favorite, but we said goodbye to them in the fall after restaurants were allowed to operate at full capacity.

February

We were able to offer limited indoor and patio dining and continued to expand our selection of Sackett Farms pork in our regular menu and in our weekend specials. With restrictions still in place, Chef Cory continued to create a take out meal kit every week. It featured all that was needed for a 3-course meal, with cooking instructions and a recipe card.

March

We observed St. Patrick’s Day and planned for Easter with themed meals for dining in and taking away. The weather was warming and our guests flocked to the patios. La Gazzeta did profiles on M’tucci’s Bianco, Dolcetto and Rosso wines and each restaurant started a wine night when a bottle of each was only $16.

April

La Gazzeta introduced you to some of the creative chefs at M’tucci’s, showcasing some of their creations. There was a guest column from award-winning writer Matt Goulding. We published an excerpt from his book about Italian food and travel, “Pasta, Pane, Vino”. We also took a look at Italian Trattorias and the vast variety of Italian cheeses.

May

We created special Mother’s Day menus and covered a bit of Mother’s Day history in Italy. After several months of testing and tasting, M’tucci’s Artisanal Italian Sausage arrived in area Albertsons Markets and at all M’tucci’s locations. Chef/Partner Cory Gray has created several recipes using the sausage and there are videos of each one on our YouTube Channel. Watch Cory making Sausage and Rigatoni below.

June

We announced that we would open up the fourth M’tucci’s in the historic building on Central Avenue that housed the former Kelly’s Brew Pub. M’tucci’s Bar Roma will open early in 2022, featuring a redesigned large patio and an interior with an expansive bar and several Charcuterie stations. The menu will reflect typical Roman dishes, as well as many M’tucci’s favorites. The mechanic’s bays in the building behind the main structure now house M’tucci’s Provisions, which produces all of our bread, pasta and mozzarella. There will be another big announcement about M’tucci’s Bar Roma in the next week, so watch this space and/or our social media pages.

We will cover the last half of 2021 next month.

New Year’s Eve Specials

M’tucci’s Italian (closing at 11:00pm)

Ravioli: House Made Ravioli filled with Roasted Sweet Potato & Ricotta topped with Sautéed Pink Shrimp and Lobster, Roasted Root Vegetables, Caramelized Onion, Shrimp Cream Sauce, Peppadew Pepper Relish $27

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

Pan-Seared Swordfish: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $31

New Option for Pasta Dalla Forma for Two: Slow Roasted Wild Boar Mushroom Ragu with San Marzano Tomatoes & Caramelized Onion. The add-on is $16 for two.

Weekend Cocktail

Tesorosso: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

24 oz Hand-Cut Bone-In Porterhouse: Salt Water Potatoes, Grilled Asparagus, Salsa Verde $38

Pan-Seared Sea Scallops: Garlic Mashed Potatoes, Sautéed Organic Baby Arugula, Roasted Artichoke, Lemon Butter Caper Sauce, Prosciutto Powder $36

House Made Lobster Ravioli: Cold Water Lobster & Crab, Wild Pink Shrimp, Bay Scallops, Grape Tomatoes, Lobster Cream Sauce $32

 NYE Beverage Specials

Sparkling

M’tucci’s Sparkling Wine, New Mexico     --- $8/$32 B/G

Gruet Grand Reserve, New Mexico            --- $55 Bottle

Argyle Brut, Oregon                                      --- $60 Bottle

Rotari Brut 2013, Italy                                  ---$37 Bottle


Red

Rompicollo Super Tuscan 2016, Italy         ---$8/$28 B/G

Amancaya Malbec/Cabernet 2018, Arg.   ---$45 Bottle

Antinori Antica Townsend 2012, Napa      ---$110 Bottle 

Live Music

Lani Nash performs 7:30 - 10:00 DJ Music from 10:30 -12:30


M’tucci’s Twenty-Five

Surf & Turf: 8 oz Filet + Wild Caught Shrimp, Grilled Broccolini, Whipped Sweet Potatoes, Amaro Butter Sauce $39

Baked Salmon and Crab Filled Cannelloni, Lobster Cream Sauce Garnished with Young Parmesan and Fresh Parsley $19

Truffle and Wild Mushroom Ragu, Roasted Onions, House Made Spaghettini, Fresh Herbs, Lemon Zest, Cracked Pepper $16

.Arancini: Crispy Fried Risotto with Porcini and Black Truffles Served with a Mushroom Ragu.

Live Music

Jason Seel performs 7:30 - 10:00 DJ Music from 10:30 -12:30

Weekend Cocktail

Bernalillo County Bubbles: Jameson Irish Whisky, Yellow Chartreuse, Lemon, Honey with a M’tucci’s Sparkling Wine float

Holiday Cocktail

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

Today is the Last Chance to Purchase Holiday Cookies and the Give & Receive Gift Certificate

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

Thursdays @ 6:30 & Fridays @ 7:30

December

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

That’s all for 2021 Folks. Be Safe, Be Kind. Thanks or reading. See you next Friday. Ciao!

M'tucci's "Pastry Palace"

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On any given day of the week, Brianna Dennis, M’tucci’s Executive Pastry Chef, is the hardest working person in the company. That is especially true during the holidays. She and an assistant are responsible for all of the desserts and gelato for three restaurants and a very busy catering operation.

Brianna joined us when M’tucci’s Twenty-Five opened in February of 2020. Previously, she had been the Pastry Chef for Dunton Springs Resort, an exclusive resort near Telluride, CO and at the Hotel Andaluz. She was an instructor for the hospitality school at CNM (and is still a part-time faculty member) and was the Education Director at the New Mexico Restaurant Association before being lured back into the kitchen. We are lucky she said yes.

“The thing about Brianna that is known throughout this industry and throughout New Mexico is that she is insanely talented. Working next to her, you really get to see how much care she puts into every detail no matter how busy it is, no matter how crazy it is, or no matter how big a hill she has to climb. It doesn't matter the project, the budget or the style of service, she has three tricks up her sleeve to flawlessly execute it. I've seen her do desserts for a party that was $200 a head and I've seen her do desserts for a buffet line that was $10 a person and to her the level of care and attention to detail is exactly the same,” said Chef/Partner Shawn Cronin.

 

Tucked away in a room adjacent to the bar at M’tucci’s Twenty-Five, the Pastry Palace creates at least five different desserts, two to three flavors of gelato, a special dessert every Wednesday for Prix Fixe dinner at M’tucci’s Italian and, of course, special cookies, cakes and pies for the holidays.

Some of the favorites are found at all of the restaurants, such as the Tiramisu and the Lemon Ricotta Cookies. However, there are a few desserts unique to each place. One of those is the Lemon Chantilly Cake topped with Almond Brittle Dust and Fresh Blackberries at M’tucci’s Twenty-Five.

Brianna created new versions of holiday pies for Thanksgiving the past two years. If you haven’t tasted her Bourbon Pecan Pie with Chantilly Cream or the Spiced Pumpkin Pie with Pumpkin Seed Brittle, I feel sorry for you and you will have to wait until next November to try them. Right now, she is busy baking cookies for our Holiday Cookie Box (available until the New Year) which includes the wildly popular Lemon Ricotta Cookie, Vanilla Shortbread, Chocolate Crackle and Chocolate Chip.

The Holiday Cookie Box is available until January 1. Call to reserve one or pick one up on your next visit. 20 Cookies for $16!

Lemon Ricotta, Vanilla Shortbread, Chocolate Crackle & Chocolate Chip

Give a Gift and Receive a Gift. Available through December 31.

Available at all locations and on our website.

If you are having turkey and stuffing for Christmas Dinner, check out Cory’s stuffing recipe using M’tucci’s Artisanal Italian Sausage.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato & Ricotta: Roasted Poblanos, Prosciutto, Sun-Dried Tomatoes, Broccolini, topped with Dried Cranberries and Candied Pecans, Manchego Cream Sauce $27

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 $31

Red Wine Braised Shredded Pork: over Butternut Squash, Puréed Spinach, Mushrooms in a Savory Sauce topped with Micro Greens $25

Weekend Cocktail

Tesorosso: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

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

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

Calabrian Braised Volcano Sackett Farms Pork Shank: Preserved Vegetable Tomato Ragu, Roasted Garlic Mascarpone Polenta, Braised Escarole $27

Weekend Cocktail

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Crispy Crab & Shrimp Cakes over a Corn & Potato Hash, Green Beans and Creamy Horseradish Sauce $19

Pan-Seared Striped Sea Bass: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

24 oz. Hand Cut Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $38

Surf & Turf: 8 oz Filet + Wild Caught Shrimp, Grilled Broccolini, Whipped Sweet Potatoes, Amaro Butter Sauce $39

Weekend Cocktail

Naughty List Apple-tini: Copper Kings Spiced Apple Brandy, Cardamaro, Allspice Tiki Bitters, Apple Juice, House Made Caramel

Holiday 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 December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/24

RJ Perez @ 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

Thanks for reading. See you next Friday. Buon Natale!

M'tucci's Holiday Gift Guide, Pt 2

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Last week we offered some food and beverage suggestions for the holidays. Today we have some suggestions for books, both about Italy and about cooking. We also have some ideas for cooking tools and utensils.

We used two books for ideas and reference for our trip to Italy and Sicily this fall. The first is by well-known author Frances Mayes (Under the Tuscan Sun) published with National Geographic, “Always Italy”. The book covers the entire country with tips on some of the best bets for dining and sleeping. She does a good job of mentioning the wines of each region and the photos will certainly make you want to visit.

The second book “Eating My Way Through Italy” by Elizabeth Minchilli mentions a lot of small towns and the items for which they are known. I especially loved the sections on Puglia and Umbria. Several spots in Puglia, such as Bari are now on my list.

“Food of the Italian South” by Katie Parla is primarily a book of recipes, with some essays about the South and what makes it special. The sections on Soup and Pasta have particularly good recipes.

Kitchen Tools

Minister of Culture Howie Kaibel and Chef/Partner Shawn Cronin both suggested cast iron: a dutch oven or a pan. A dutch oven is perfect for slow-cooking stocks, soups and stews (Green Chile, of course). Try to find one with a lid that has dimples or ridges which helps hold the moisture while cooking. The Etsy site, Cast Iron Crusaders, sells refurbished and hard to find cast iron. You might find that cornbread pan with molds shaped like ears of corn that grandma used to use (mine did).

Shawn said: “I literally use my cast iron pan for everything. It’s nonstick, it distributes heat better and more consistently and you can put it in the oven. Between two cast iron pans and a comal, I do 90% of my home cooking.

“I also love air fryers. I don’t have a microwave, so I use it for reheating food quickly and keep it crispy (microwaves usually make food soggy or dry). You have leftover chicken? Throw those in the air fryer. Burrito? Air fryer!”

Some gas ranges produce too much heat, even while set on the lowest setting, cooking stews at too high of a simmer. A great device that allows for a slow simmer is a piece of cast iron called SimmerGreat. It raises your pot above the heat about 1.5”.

M’tucci’s Twenty-Five Manager Robin Dibble has a few suggestions:

“I’m noticing the ever-growing trend of charcuterie online. It seems to be more and more popular these days on Instagram and TikTok etc... and I think a good gift idea would be a charcuterie board with some cheeses, meats, crackers and spreads. I know I’m not spending $40 on a shiny piece of wood for myself, but getting one as a gift would be perfect.”

“If I had to chose one kitchen item that is relatively cheap and makes amazing things happen it would be a potato ricer. I have a hand held one that I use for all my mash and it’s a great tool.”

Chef/Partner Cory Gray suggested a Sous Vide stick, which will open up a new world of cooking. This method is used in our kitchens for slow, controlled cooking. Some of the highly rated sticks even come with an app with menus and the ability to control the cooking settings.

Holiday Specials & Hours

M'tucci's Holiday Cookie Box. Five each of Lemon Ricotta, Short Bread, Chocolate Chip and Chocolate Crackle. 20 Cookies for only $16. These will be available through the end of the year. Call now to reserve or pick one up the next time you visit.

Holiday Gift Cards Available until December 31.

The Albuquerque Journal is holding a drawing for Dinner for Two. You could win a dinner at M’tucci’s or at Marc Quiñones’ Mas Tapa y Vino at Hotel Andaluz. Click here to enter.

Holiday Hours

December 24 - All locations closing at 10:00pm

December 25 & January 1 - Closed

December 31 - Lani Nash at M’tucci’s Moderno and Jason Seel at M’tucci’s Twenty-Five starting at 7:30, ending with DJs spinning music until 12:30am. Come say goodbye to 2021 with us. Reservations strongly recommended.

Introducing M’tucci’s El Tesoro Reposado

M'tucci's El Tesoro Reposado has been aged for 9 months in American Oak barrels that were originally used for aging Bourbon. El Tesoro is made the traditional way by the same family since 1937 with highly prized Blue Weber Agave.

Beginning today, we are offering a special cocktail made with M'tucci's Tequila. You can sample the Tesorosso at all locations. A slightly herbal Margarita, uses our Tequila with Fresh Lime Juice, Cane Syrup, Tonic Bitters with a float of M’tucci’s Montepulciano. Served in a martini glass, it’s pretty yummy

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Wagyu Beef & Ricotta: Mushrooms, Carrots, Broccolini tossed with a Beef Cream Sauce $27

16 oz. Herb Rubbed Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

Pan-Seared Branzino: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $31

Fennel Braised Sackett Farms Pork: Creamy Risotto, Roasted Butternut Squash, Sun-Dried Tomato, Caramelized Onion with a Mushroom Braising Sauce $32

Weekend Cocktail

Tesorossa: M’tucci’s Reposado, Fresh Lime Juice, Cane Syrup, Tonic Bitters & M’tucci’s Montepulciano


M’tucci’s Moderno

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

Pan-Seared 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

Santa’s Little Helper: Absolut Vanila, Rumpleminz, Godiva Dark Chocolate, Half & Half


M’tucci’s Twenty-Five

Roasted Rock Hens: Sweet Potato Purée, Grilled Broccolini, Herbed Butter Brodo $18

Pan-Seared Wild Caught Bay Sea Scallops: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $32

24 oz. Hand Cut Porterhouse: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $36

Weekend Cocktail

Spiced Orange Toddy: Jameson Orange, House Made 7 Spice Syrup, Fresh Orange & Lemon Juice

Holiday 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 December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

RJ Perez @ 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

M’tucci’s Dolcetto from

California’s Russian River

Valley is back. Supplies

are limited, so order one

soon!

Thanks for reading. See you next Friday. Ciao!

M'tucci's Holiday Gift Guide

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Our 3rd Annual M’tucci’s Holiday Gift guide will offer a few suggestions for Food, Beverages, kitchen items and Italian products.

First, we want you to consider buying local and doing good by stopping by Nob Hill’s Shop & Stroll (Saturday, December 11, 2:00-6:00) at the future M’tucci’s Bar Roma location on Central & Wellesley. We are joining in with the Nob Hill community by featuring live music (RJ Perez), offering M’tucci’s snacks and warm beverages, and hosting several local Young Artisans who will sell their hand made crafts and art.

We are donating 10% of sales of all Holiday Gift Cards today through Sunday to Sophia's Foundation, which is a local foundation supporting families who have children on the autism spectrum.

One of our young entrepreneurs is Quincy Fleming, 13, who makes origami jewelry and tree decorations. She and her brothers started making origami cranes when she was seven. While in sixth grade she was selected as an exhibitor in UNM’s Young Artist Expo and won an Honorable Mention Award for her work. Her intricate earrings are made using Japanese paper and will be available with prices starting at only $15. She and her mother, Bernadette, said the Children’s Cancer Fund of NM has been an important organization to their family, so Quincy is donating 30% of all sales to the fund.

Come meet these talented artists, meet some of the M’tucci’s team, and support local this Saturday, December 11 from 2:00 - 6:00.

M’tucci’s Holiday Gift Guide

Beverages

Partner/General Manager Amanda Romero

Amanda Romero, M’tucci’s Moderno General Manager and the newest Partner with M’tucci’s (Congrats Amanda!!) has liquid gift suggestions:

“I have always loved Italian beverages. Italians have different beverages for all different times of the day and they always heighten the experience. My gift ideas are all different beverages I enjoyed on our trip to Italy in September.

Aperol: ($25 750ml)

I love having Aperol in my home. It is a bright orange apéritif. The brand describes the flavors as, “zesty orange with complex herbal scents harmonized with a touch of vanilla.” Traditionally, you would partner Aperol with a sparkling wine and splash of soda to make an Aperol Spritz. I think it goes great in a margarita or morning mimosa, too. This versatile liquor is a great addition to anyone's home bar!

Manhattans at home: Price depends on what products you purchase. Products I recommend total $75 but I am sure a liquor store employee could certainly recommend great brands to you at a higher or lower price point!

This gift is inspired by the Jerry Thomas Speakeasy in Rome. I love using their products for making Manhattans at home. They also just announced an at home bartending kit for Manhattans that tempts me to fly back to Italy so I can purchase one as a holiday gift. The idea of making drinks at home can be intimidating, but is much easier than most people think. For a Manhattan, all you need are three ingredients: sweet vermouth, rye whiskey and bitters. Traditionally a Manhattan is two parts rye whiskey, one part sweet vermouth and two dashes of bitters, but at home you are your own mixologist and creator! If you want it a little sweeter, add a bit more sweet vermouth. If you love whiskey, add a bit more Rye. You don't have a traditional cherry garnish? Try a sprig of rosemary from your garden or an orange twist. I am not sure if this type of home bartending is "Austin Leard Approved" but having these three items will create a variety of cocktails for every mood.

I think these three ingredients make an amazing Manhattan: Woodford Reserve Rye ($35 750ml), Grassotti Vermouth di Torino Rosso ($30 1L), and Angostura Bitters ($10 4oz).

**Side note: If you know anyone in Italy, the speakeasy Jerry Thomas has at home cocktail kits for sale this holiday and they will ship them anywhere in Italy. Any one of these sounds incredible! https://jerry-thomas-emporium.myshopify.com/ **

Amaro: Great Amari are priced between $25 and $55. Amari is the plural of amaro which means bitter in Italian.

I go crazy for Amaro. After a big meal, I always have one as my after dinner drink to help my stomach settle and it always makes me feel very Italian. There are many types of amari, but my favorite has always been Montenegro Amaro. ($40 750ml) It is very approachable for being a bitter liquor and is crafted from a secret blend of 40 botanicals. Traditionally enjoyed as a digestif, but again, the beauty of a home bar is that it can be very versatile. I love using Montenegro as a cocktail ingredient when I am in a particularly bitter forward mood. Happy Holidays!”

Food

There is a deli case in all M’tucci’s locations. Depending on the day, you’ll find our cured guanciale, imported Italian Speck, Prosciutto, Salami, M’tucci’s Mozzarella, imported Italian cheese, Shrubs and Shrub Jams.

If you are looking for additional items, you can now place retail orders with the same Italian importer that supplies many of our imported Italian products. Sogno Toscano has a wide variety of Italian products (they also have a cafe/restaurant in the West Village in NYC). Click the link to see their products.

Don’t miss next week’s La Gazzeta, where we will cover Italian travel and cook books, and some of the M’tucci’s family’s favorite kitchen tools.

Holiday Hours

December 24 - All locations closing at 10:00pm

December 25 & January 1 - Closed

December 31 - Music at M’tucci’s Moderno and M’tucci’s Twenty-Five, starting with live performances, ending with DJs spinning music until 12:30am. Come say goodbye to 2021 with us. Specials to announced soon. Reservations strongly recommended.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Sweet Potato Mascarpone with M’tucci’s Cotto Ham, Local Oyster Mushrooms, Rapini, Pappadew Peppers, Brown Butter Sage Sauce & Pecorino Roasted Pumpkin Seeds $25

2 - 6 oz. Herb Rubber Lamb Chops: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $34

Pan-Seared Rainbow Trout: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $27

Braised 12 oz Wagyu Beef Short Rib: Gnocchi, Caramelized Onions, Mushrooms, Rainbow Carrots, Demi-Glaze $36

Weekend Cocktail

Aperitif Punch: Aperol, Orange Bitters, Cane Sugar, Fresh Lemon Juice & Egg Whites


M’tucci’s Moderno

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

Pan-Seared Yellowtail: Garlic Mashed Potatoes, Sautéed Arugula, Roast Artichoke, Caper Lemon Butter Sauce, Prosciutto Powder $23

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

Weekend Cocktail

Señorita Claus: Deleon Tequila, Cranberry Ligueur, Cinnamon Syrup, Fresh Lime Juice


M’tucci’s Twenty-Five

Five - Cheese Tortelloni: Sweet Potato Purée, Braised Kale, Caramelized Onions Roasted Garlic, Pecorino Brodo, Parmesan $21

Pan-Seared Yellowtail: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $27

8 oz. Beef Tenderloin: Roasted Garlic Mashed Potatoes, Grilled Broccolini, Smoked Blackberry Bone marrow Butter $32

Weekend Cocktail

The Word: An updated Take on the Speakeasy Cocktail The Chrysanthemum: Orange Brandy, Chambray Style Vermouth, Hint of Absinthe

Holiday Cocktail

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

Good news for all of the

fans of M’tucci’s Single

Varietal Dolcetto from

California’s Russian River

Valley. We have some

back in stock at all

locations. Supplies are

limited, so order one

soon!

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

Thursdays @ 6:30 & Fridays @ 7:30

December

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

Thanks for reading. See you next Friday. Ciao!

M'tucci's Provisions

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The first phase of converting the historic Jones Motor Company Building in Nob Hill was to provide a new and expanded space for M’tucci’s Provisions. After working in a small kitchen space (580 sf) that was formerly M’tucci’s Market & Pizzeria, the new space (1800 sf) will provide ample room for the production of M’tucci’s Breads, Pastas, Cured Meats, Cheeses, Jams and Shrubs.

The kitchen/bakery space at the old Market was only 580 square feet.

The new M’tucci’s Provisions was created from the former mechanic stalls in the building behind the main structure on Central. The former Kelly’s Brewpub had added walk in coolers for beer, which we will utilize. Otherwise the space needed a complete makeover. New ovens, mixers and other kitchen equipment was added to keep up with the demands of our restaurants and retail sales.

M’tucci’s Artisan Breads, which are made with natural leavening, are available at all restaurants and at most New Mexico Albertsons Markets. We make Sourdough, Whole Wheat, Ciabatta, Baguettes and Rye.

We make two soft cheeses in the new space, Burrata and Mozzarella, all available at M’tucci’s locations - both on menu items and for retail sale.

Using imported Italian semolina and an Italian-made machine with bronze-cut dies, we make nearly 1,000 pounds of pasta each week for our three restaurants. We partially air-dry them before cooking. Currently we make: Ravioli, Pappardelle, Spaghettini, Rigatoni and Campanelle.

A story in Thursday’s Albuquerque Business First had the following quotes about our new location:

“M'tucci's Restaurants is trying to replicate a night out in Rome in Nob Hill.

M'tucci's Bar Roma — the restaurant's fourth location — will bring an authentic Roman feel to the former Kelly's Brew Pub. Currently, construction is in its early stages as demolition just began. But come spring 2022, M'tucci's expects to have the ability to seat dozens at a new bar and hundreds in the restaurant."

Because of the property's landmark status, the exterior of the building will mostly stay the same aside from a new patio. The inside, however, will be a substantial change. The design will be "sharp, sleek and comfortable" compared to a rustic, industrial look that currently occupies the space. The M'tucci's partners spent about a week in Rome, trying to bring the feel of that city back to Albuquerque and incorporate it into the new restaurant. As an example, instead of a typical doorway, M'tucci's Bar Roma will have archways throughout.

M'tucci's will also build out a bar that will seat about 40 people. Throughout the restaurant, M'tucci's can serve 200-350 guests depending upon the season and access to the patio. In total, about 70-80 employees will work at M'tucci's Bar Roma. Haas expects hiring to ramp up at the beginning of the year.

Just to the south of the restaurant is M'tucci's Provisions, which is the new home of its production hub where all its meats, bread, cheeses and more will be made. Haas described the new production hub as a "chef's playground" with a larger space and new equipment. M'tucci's relocated the production hub from its Coors and Montaño location on the Westside.”

Stay tuned for M’tucci’s Bar Roma updates.

Give and Receive this Holiday Season

Available at all locations until December 31. Redeemable in 2022.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Chicken & Spinach, tossed with Pancetta, Mushrooms, Green Chile, Sun-Dried Tomatoes, Cilantro Cream Sauce, topped with Shaved Parmesan & Crispy Shallots $23

16 oz Hand Cut Ribeye: Crispy Salt Water Potatoes, Grilled Asparagus, Balsamic Reduction $38

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

Braised Pork Belly: Sweet Potato Purée, Local Oyster Mushrooms, Artichokes and Carrots, Red Wine Gastrique garnished with Pickled Onions $25

Weekend Cocktail

Violette Amethyst: Green Hat Gin, Creme di Violette, Coconut Cream Liqueur, Fresh Lime Juice


M’tucci’s Moderno

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

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

10 oz. Veal Strip: Garlic Mashed Potatoes, Braised Haricot Verts, Roasted Garlic Demi Glace $32

Weekend Cocktail

Señorita Claus: Deleon Tequila, Cranberry Ligueur, Cinnamon Syrup, Fresh Lime Juice



M’tucci’s Twenty-Five

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

Pan-Seared Barramundi: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $27

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

Weekend Cocktail

Spiced Brandy Manhattan: D.O.M. Benedictine Liqueur, Bittermans Elemakule Tiki Bitters

Holiday 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 December & January at M’tucci’s Twenty-Five and M’tucci’s Moderno

Thursdays @ 6:30 & Fridays @ 7:30

December

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

Thanks for reading. See you next Friday. Ciao!

Sackett Farms to M'tucci's Tables

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During the summer of 2020, M’tucci’s President, John Haas, started searching for a family farm that could supply the pork to our three restaurants (soon to be four). After a couple of months of searching in New Mexico and in the Midwest, we didn’t find a farmer who had heritage breed pigs and who could supply a fixed number every month.

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

Eventually, the far reach of the internet and social media connected us to Sackett Farms.

John found Tom Sackett in Southwestern Iowa through a Facebook group of farmers who sell their products directly to consumers. After a few discussions, M’tucci’s chefs visited the farm in September of 2020. John then discovered a processing facility two hours away near Kansas City, MO run by an Italian-American family who welcomed the opportunity to do custom processing. M’tucci’s Sackett Farms pork started arriving in the restaurants at the end of 2020 and is now on the menu at our restaurants and is featured as weekend specials several times a month.

In a conversation last week during his first visit to New Mexico, Tom mentioned that the challenge of providing thirty pigs a month of relatively similar size is a good challenge and the result is a good partnership.

Tom & Kristi Sackett, Tom’s sister Julie and her husband Robert were in NM last week. They rode the Sandia Tramway, visited Old Town and Santa Fe, and toured the M’tucci’s kitchens. They also had several meals at M’tucci’s. We asked them how it feels to see your family name on a restaurant’s menus.

“A little humbling and a little scary,” Tom said.

More importantly, how is the pork?

“We’ve never had our pork cooked this way,” they exclaimed. “We’ve never had pork cheeks (guanciale), either. These chefs take our normal pork cuts and elevate them to a new level.”

After a dinner with Chef Damian’s special Porchetta, Tom Sackett said he could eat it every day! That was a unanimous agreement among those of us who had it last Saturday night - it was incredible.

That is your hint to not miss it the next time it is offered. You’re welcome!

M’tucci’s Black Friday Special

Once again, we are offering our Gift Card special beginning today until the end of the year. Look for us on the future M’tucci’s Bar Rome patio for the Nob Hill Shop & Stroll on December 11. We’ll have some M’tucci’s products and we will hope some local vendors, featuring 6 young entrepreneurs selling their products.

Weekend Specials

M’tucci’s Italian

Ravioli: House Made Ravioli filled with Lobster & Herbed Goat Cheese, tossed with Seared Bay Scallops, Roasted Butternut Squash, Caramelized Onion, Sun-Dried Tomato, Brown Butter Sage Sauce $25

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

Pan-Seared Rockfish: Creamy Garlic Mashed Potatoes, Grilled Artichoke, Sautéed Arugula, Lemon Caper Butter Sauce $23

Braised Napolean: Bolognese & Spicy Marinara with Sautéed Spinach and Creamy Polenta $21

Weekend Cocktail

Pair of Queens: St. George Spiced Pear Liqueur, Proclamation Irish Whisky, Cane Sugar, Fresh Lemon


M’tucci’s Moderno

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

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

10 oz. Veal Strip: Garlic Mashed Potatoes, Braised Haricot Verts, Roasted Garlic Demi Glace $32

Weekend Cocktail

Infused Mule



M’tucci’s Twenty-Five

Black Truffle Mushroom Ragu, House Spaghettini, Fresh Herbs, Parmesan, Parsley $16

Pan-Seared Rockfish: Garlic Whipped Potatoes, Grilled Escarole, Stem on Artichoke Hearts, Lemon Butter, Capers $23

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

Italian-Style Chicharrón: Sackett Farms Confit Pork, Re Chile Fennel Honey, Arugula, Lemon Oil $6

Weekend Cocktail

Genovian Pear Juggler: Nikle Gin, St. Germain Elderflower, Pear Purée, Tiki Allspice Bitters, Egg White, Agave & Fresh Lemon

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

Thursdays @ 6:30 & Fridays @ 7:30

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

Thanks for reading. See you next Friday. Ciao!

Visiting Tuscany & Sicily

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

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

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

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

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

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

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

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

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

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

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

Apple with Toasted Oat Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

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

M’tucci’s Italian Stuffing for Thanksgiving

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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



M’tucci’s Twenty-Five

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

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

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

Weekend Appetizer

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

Weekend Cocktail

Enjoy a great evening for a great cause.

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

Thursdays @ 6:30 & Fridays @ 7:30

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

December

12/2

Lani Nash @ 25

Kirk Matthews @ Moderno

12/3

RJ Perez @ Moderno

12/9

Jason Seel @ 25

Cali Shaw @ Moderno

12/10

Lani Nash @ Moderno

12/16

Kirk Matthews @ 25

RJ Perez @ Moderno

12/17

Jason Seel @ Moderno

12/23

Amy Faithe @ 25

Eryn Bent @ Moderno

12/24

?? @ Moderno

12/30

RJ Perez @ 25

?? @ Moderno

12/31

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

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

January

1/6

Cali Shaw @ 25

Jason Seel @ Moderno

1/7

Lani Nash @ Moderno

1/13

Kirk Matthews @ 25

Sloan Armitage @ Moderno

1/14

Eryn Bent @ Moderno

1/20

Amy Faithe @ 25

RJ Perez @ Moderno

1/21

Kirk Matthews @ Moderno

1/27

Lani Nash @ 25

Melissa Rios @ Moderno

1/28

Jason Seel @ Moderno

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

Thanks for reading. See you next Friday. Ciao!

M'tucci's in Rome, Last Day

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

St. Peter’s Basilica, Vatican City

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

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

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

M’tucci’s Thanksgiving Pies

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

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

Apple with Toasted Oat Streusel $15

Bourbon Pecan Pie with Vanilla Chantilly Cream $18

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

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


M’tucci’s Moderno

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

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

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

Weekend Cocktail

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




M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:30


11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

M’tucci’s on Monday - New Mexico Living

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

Thanks for reading. See you next Friday. Ciao!

M'tucci's Sparkling Wine Arrives Monday!

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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

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

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

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

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

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

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

Weekend Specials

M’tucci’s Italian

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

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

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

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

Weekend Cocktail

Just for Halloween - The Gravedigger

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

M’tucci’s Moderno

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

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

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

Weekend Cocktail

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



M’tucci’s Twenty-Five

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

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

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

Weekend Cocktail

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

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

Thursdays @ 6:30 & Fridays @ 7:30

10/29

Cali Shaw @ Moderno

11/4

Amy Faithe @ 25

Jason Seel @ Moderno

11/5

Kirk Matthews @ Moderno

11/11

RJ Perez @ Moderno

Melissa Rios @ 25

11/12

Reigna @ Moderno

11/18

Lani Nash @ Moderno

Kirk Matthews @ 25

11/19

Oscar Butler @ Moderno

11/26

Jason Seel @ Moderno

NM Living - M’tucci’s on Monday

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

Thanks for reading. See you next Friday. Ciao!

M'tucci's Montepulciano Arrives

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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.