"Don't just eat pizza—experience it. Aldo’s is where flavors are memories in the making."


Mark Stensland

11/6/20231 min read

"Aldo's: Where Every Slice Tells a Story"

Let me paint you a picture of a place where every bite is a brushstroke on the canvas of culinary heritage. Aldo’s, a beacon of New York-style pizzeria prowess in Rio Rancho, isn't just another spot to grab a slice; it's a living gallery curated by Renato and Aldo Venturino, where every pizza is a masterpiece of tradition and innovation.

Since its inception in 2013, Aldo’s has been more than a mere eatery; it's the crossroads of cultures—where the gusto of New York, the heart of Italy, and the spirit of New Mexico converge. Here, the Venturino nephews blend the legacy of Venezia’s with their own artistic touch to craft pies that are as inventive as they are rooted in authenticity.

Imagine sinking your teeth into the hearty indulgence of a hot pastrami with provolone hero, or the creative twist of a Philly Cheese Steak Calzone. The crusts at Aldo’s—be it regular or wafer-thin—are not just the foundation of a pizza; they're the bedrock of variety, ensuring every palate finds its counterpart.

Aldo's has garnered accolades from both the homesick New Yorkers craving a slice of their old city and the locals who've come to appreciate the symphony of flavors on offer. Each pizza that makes its way to your table is a chronicle of dedication, a story baked to golden perfection, and an ode to the rich tapestry of its origins.

Call to Action:

Now, it's your turn to take a seat at Aldo's and savor the narrative that each slice carries. Come for the acclaimed New York-style pizza, but stay for the journey that each ingredient promises. Whether you're yearning for the comfort of the familiar or the thrill of a new taste adventure, Aldo’s offers you a slice of their storied world. So step into Aldo's—the pizzeria where every meal is not just crafted, but lovingly narrated, with the passion of the past and a zest for the future. Here, every slice is not just food; it’s a piece of heritage served with a side of innovation.