Ciao, Rudy's Specials
Every 8 weeks, our pizzaioli craft a new set of specials, a mix of team creations, a vegetarian special and a collaboration with a celebrated pizzaiolo or pizzeria from around the world.
THE CAPUANO
Fior di latte + Campania smoked provola base, Tuscan fennel sausage, rosemary roasted potatoes + red chilli, finished with stracciatella (burrata heart) + cracked black pepper.
Born in Naples, Vincenzo Capuano is a fourth-generation master pizzaiolo and globally celebrated pizza champion, best known for his contemporary take on Neapolitan tradition. In 2022 he was awarded World Champion of contemporary pizza at the Caputo Trophy and in 2025, he ranked no. 13 in the Top50 Pizza Chains. In January we visited Vincenzo in Naples to create this special pizza.
VESUVIANA PICCANTE
San Marzano tomato base, Pecorino Romano cream, Grana Padano, crispy guanciale, roasted red Vesuvian Piennolo tomatoes + fresh green chillies. Finished with cacioricotta.
Peppe Sollazo, Head Pizzaiolo at Rudy’s Portland Street, created this pizza in the Rudy’s X Poretti Specials Competition. This is Peppe’s twist on his favourite dish, Amatriciana, a classic Roman pasta dish originating from the town of Amatrice.
'NDUJA + BROCCOLINI (V)
San Marzano tomato base, fior di latte, vegetarian blue cheese, vegan ‘nduja + garlic-roasted tenderstem broccoli. Finished with stracciatella (burrata heart) + cracked black pepper.
Krishna Kandel, Head Pizzaiolo at Rudy’s Bennetts Hill, crafted this special pizza combining our smoky vegan ‘nduja, vegetarian blue cheese and tenderstem broccoli, finishing with creamy stracciatella. As a vegetarian himself, this is Krishna’s off-menu favourite.
