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.
BORGHESE
White truffle cream base, fior di latte, Grana Padano, Trentino Speck DOP (smoked prosciutto), organic chestnut + portobello mushrooms roasted in olive oil, wild black garlic + Calabrian oregano.
Born in Madrid, Grosso Napoletano has been named the world’s #1 artisan pizza chain by 50 Top Pizza for two years in a row, taking the top spot in both 2023 and 2024. The Borghese is named after Italy’s high society for its rich, indulgent ingredients like truffle and Italian Speck.
SETTEBELLO
San Marzano tomato, fior di latte + Grana Padano base, Tuscan finocchiona (fennel salami), crispy Emilia-Romagna pancetta, portobello mushrooms + chilli flakes. Finished with toasted pine nuts + fresh basil.
This spring, we competed in the World Pizza Championships in Vegas, and this pizza is inspired by a trip to the Nevada outpost of Settebello one of the first AVPN accredited pizzerias in the US. Our top pizzaiolo, Lorenzo Floris, created this Rudy’s twist on their famous best selling pizza, the Settebello.
THE GENOVESE
Genovese basil pesto base, mozzarella di bufala, Kalamata olives + Dominus Vesuviano tomatoes marinated in mint, sea salt + cracked black pepper.
Domenico Di Filippi, senior pizzaiolo at Rudy’s Peter Street in Manchester and a native of Genoa – the birthplace of pesto – crafted this pizza using a classic base recipe first written in 1863 by Giovanni Battista Ratto in his renowned cookbook La Cuciniera Genovese.
