“When I first started in Athlone, people were suspicious of an Italian chef cooking meat. They thought I’d only make pasta and pizza well. But in Italy we eat pasta at home, at restaurants we serve meat and fish. Once people tried my Irish Hereford Prime beef, they realised that I can be trusted to serve good steak.”
Aldo’s favourite cut is ribeye, which he finds juicy and full of flavour, but the most popular cut in the restaurant is striploin.