Ciao, April Specials
Food & Drink
Rudy's April Specials
At Rudy’s, our specials change every 8 weeks. Each round brings something new, whether that’s a collaboration with a world-renowned pizzaiolo, a creation from one of our own team or a vegetarian special that holds its own against anything else on the menu.
All of our pizzas are made using the finest Italian ingredients, San Marzano tomatoes, fior di latte and carefully sourced toppings, cooked in our authentic ovens the Neapolitan way.
Our spring 2026 specials are available across all Rudy’s Pizza Napoletana locations for a limited time only.
Book your table now and try them while you can. 🍕
THE CAPUANO
Fior di latte and Campania smoked provola form the base, topped with Tuscan fennel sausage, rosemary roasted potatoes and red chilli. Finished with stracciatella (burrata heart) and cracked black pepper.
Born in Naples, Vincenzo Capuano is a fourth-generation master pizzaiolo 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 pizza together. The smoky provola and hearty fennel sausage give it depth, the rosemary roasted potatoes add substance and the stracciatella and chilli keep it balanced. It’s a proper collaboration between two teams who take Neapolitan pizza seriously.
Book a table and try The Capuano before it’s gone. 🍕
VESUVIANA PICCANTE
San Marzano tomato base, Pecorino Romano cream, Grana Padano, crispy guanciale, roasted red Vesuvian Piennolo tomatoes and fresh green chillies. Finished with cacioricotta.
Peppe Sollazo, Head Pizzaiolo at Rudy’s Portland Street, created this pizza as part of the Rudy’s X Poretti Specials Competition. Inspired by Amatriciana, a classic Roman pasta dish from the town of Amatrice, Peppe put his own spin on it in pizza form.
The sweetness of the roasted Piennolo tomatoes sits against the saltiness of the crispy guanciale, with the Pecorino Romano cream adding richness and the fresh chilli bringing heat. The cacioricotta finish adds a subtle tang that rounds it all off.
Find your nearest Rudy’s and come and try it.
'NDUJA + BROCCOLINI (V)
San Marzano tomato base, fior di latte, vegetarian blue cheese, vegan ‘nduja and garlic-roasted tenderstem broccoli. Finished with stracciatella (burrata heart) and cracked black pepper.
This season’s vegetarian special comes from Krishna Kandel, Head Pizzaiolo at Rudy’s Bennetts Hill. Krishna combined smoky vegan ‘nduja, vegetarian blue cheese and tenderstem broccoli, finishing with creamy stracciatella. As a vegetarian himself, this is Krishna’s off-menu favourite.
The vegan ‘nduja brings smokiness, the blue cheese adds sharpness and the tenderstem broccoli gives it texture. The stracciatella keeps it light and fresh. A vegetarian pizza with real character.
Book your table now and try it before it’s gone. 🍕
SPECIAL COCKTAILS
Spicy Tommy’s Margarita
Altos Tequila, agave syrup, fresh lime and Tabasco. Created by Richard Oscroft-Wainwright, server at Rudy’s Bold Street.
A straightforward twist on a Tommy’s Marg. A good match for the Vesuviana Piccante.
You’ve seen the specials, now it’s time to taste them. Whether it’s a quick midweek bite or a full pizza feast, we’ve saved you a seat. Come in, grab a slice and enjoy the flavours our team have created this April.
April Specials
You may also like...
Ciao, March Specials
