Ciao, Rudy's Specials
Every 8 weeks, our pizzaioli create new specials, inspired by seasonal ingredients, local Italian neighbourhoods, or famous Neapolitan pizzerias. Check out our current specials.
MELA DOLCE
Fior di latte, Grana Padano + goat’s cheese base, wild boar salame, Emilia-Romagna pancetta crumb + caramelised apples. Finished with toasted walnuts + cracked black pepper.
In Autumn 2025, Neve Rose + Evan Davies won our Rudy’s x Poretti Pizza Specials Competition with their creation, the Mela Dolce. Inspired by their shared love of food, they combined Evan’s passion for savoury flavours and Neve’s sweet tooth to create a perfectly balanced pizza.
THE MIRKO
Yellow datterini + cherry tomato base, fior di latte, paprika roasted cauliflower, Spilinga ‘nduja and Emilia-Romagna pancetta. Finished with a lemon taralli cracker crumble.
Born in Turin, Mirko D’Agata is a world champion pizzaiolo, claiming 1st place in the Neapolitan category at the 2025 International Pizza Challenge in Las Vegas. Based in Montreal, Mirko is the executive chef for pizzeria No.900, a group of 34 pizzerias across Canada. Last November, Mirko joined us in Rudy’s Shoreditch to create this collaboration.
QUATTRO FORMAGGI CON AGNELLO
Vegan lamb mince, fior di latte, smoked provola, Italian blue cheese + vegetarian parmesan base + caramelised red onion. Finished with fresh mint.
Heading into Spring, Lorenzo Floris, our head pizzaiolo, has created the perfect seasonal pizza for vegetarian fans. Inspired by the classic Quattro Formaggi, we’ve given this a Rudy’s twist adding vegan lamb mince and sweet caramelised red onion on top of four Italian cheeses, finishing it with a few leaves of fresh mint.
