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.
PORCHETTA
Fior di latte, provola, Emilia-Romagna porchetta, caramelised onion + sage-roasted potatoes. Finished with cranberry sauce
Crafted by Pierluigi Moretti, our pizzaiolo at Rudy’s Bake at Home. Hailing from Rome, where slow-roasted porchetta is a much-loved street food, Pierluigi has given this pizza a flavourful yuletide twist.
PIZZA SORBILLO
Fior di latte, Vesuvian Piennolo tomatoes, spicy Calabrian salami+ Spilinga ’nduja, finished with grated Puglian caccioricotta.
Luigi Sorbillo opened in Naples in 1935 with just four marble tables on Viadei Tribunali. His grandson, Gino Sorbillo, has grown the family name to nine pizzerias across Italy with outposts in Tokyo, New York and Miami. Sorbillo ranked #15 in the Top 50 World Pizza Chains. In September 2025, we visited Gino in Naples to craft this collaboration white pizza.
PESTO ROSSO (V)
Homemade sun-dried tomato pesto base, topped with fior di latte, Sicilian capers, caramelised red onion + yellow Vesuvian Piennolo tomatoes.
One of Rudy’s all-time best-selling vegetarian specials, returns to our specials menu just in time for Christmas.
