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.
THE PHILOMENA
Fior di latte + Grana Padano, topped with Calabrian ‘nduja + fresh red chilli. Finished with fresh mint + parsley salsa and chilli marmalade.
Roisin Callaghan, senior pizzaiola at Rudy’s Didsbury, and winner of Rudy’s x Poretti Pizza Specials Competition – 2025, crafted this unique pizza as a tribute to her Nana, Philomena, who loved homemade marmalade. Switch ‘nduja to our vegan ‘nduja and remove Grana Padano for vegetarians.
FRESCA PRIMAVERA
Fior di latte white base, topped with Isle of Wight baby plum and cherry tomatoes marinated in Amalfi lemon oil and sea salt, red onion + burrata heart, finished with rosemary + garlic pangrattato and cracked black pepper. Add capers for free.
Antony De Vivo, head pizzaiolo at Rudy’s Spitalfields, created this pizza combining creamy stracciatella, crunch from the crispy pangrattato breadcrumbs, and a zing from the Amalfi lemon zest – summer on a plate!
DIEGO’S DIAVOLA
Crushed San Marzano tomatoes, Grana Padano, spianata Calabrese piccante, Calabrian ‘nduja, fresh green chilli, stracciatella and Grana Padano shavings.
Our top pizzaiolo, Lorenzo Floris, collaborated with the Neapolitan legend Diego Vitagliano to craft a unique take on a timeless classic. Diego opened his first pizzeria in Naples in 2016 and has since risen to global acclaim – named the #1 pizza maker in the world in 2023 and #2 in 2024. The result of our partnership? A bold, spicy pizza perfectly balanced by the cool creaminess of stracciatella.
