Ciao, Autumn Specials
CAL-ITALIA
Fior di latte, DOP Gorgonzola, Asiago cheese + Emilia-Romagna prosciutto. Finished with fig jam, Campanian balsamic reduction + Grana Padano shavings
Gold Medal winner at the International Pizza Champion Challenge, created by 13-time World Pizza Champion Tony Gemignani. This award-winning pizza fuses Californian innovation with authentic Neapolitan tradition
MELANZANA A FUNGHETTO
Bolognese ragu + San Marzano tomato base, topped with provolone piccante, Grana Padano, Vesuvian Piennolo tomatoes + aubergine roasted in garlic + sea salt. Finished with cracked black pepper + Sardinian ricotta salata
Giuseppe Sollazzo, senior pizzaiolo at Rudy’s Portland Street, Manchester, was runner up with this creation in the Rudy’s Specials Competition in April 2025. It’s inspired by childhood memories from his home town, and is a favourite classic Neapolitan side dish
TRIPLE CEP
Matt Clayton, pizzaiolo at Rudy’s Sheffield, crafted this pizza using three types of mushrooms. A vegetarian alternative to
our best-selling Triple Pepperoni
White pizza with Campanian buffalo mozzarella, garlic oil, oregano roasted chestnut, portobello + wild mushrooms roasted in garlic + thyme. Finished with fresh stracciatella from Puglia, sea salt + black pepper
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