Neapolitan pizza with truffle cream, pistachio mortadella, Grana Padano cream, crushed pistachio and lemon zest

Ciao, January Specials

Food & Drink

Rudy's January Specials

This January, our pizzaioli have been busy creating a fresh set of specials, inspired by the seasons, Italian neighbourhoods and classic Neapolitan pizzerias. Discover what we’re serving right now.

ANCOZZESE

Our Ancozzese is a true Rudy’s original.

Built on a base of fior di latte and Campania smoked provola, this pizza is topped with Tuscan fennel sausage and friarielli, roasted with Sicilian chilli, sea salt, and wild garlic. It’s finished with fresh red chilli and aged pecorino for a rich, balanced kick.

Inspired by the classic Neapolitan pizza, Salsiccia e Friarielli, this version was reimagined by our original founder, Jim, and renamed Ancozzese as a tribute to Rudy’s birthplace, Ancoats, Manchester.

First appearing on our menu over 10 years ago, the Ancozzese remains a firm favourite and a true reflection of what Rudy’s is all about: traditional Neapolitan roots, quality ingredients, and bold, honest flavour.

OFELIA TARTUFONA

This pizza is all about rich flavours and balance.

It starts with a base of truffle cream and fior di latte, topped with Bologna pistachio mortadella and a smooth Grana Padano cream aged for 16 months. Finished with crushed pistachio, parmesan flakes, and fresh lemon zest, it’s indulgent without being heavy, with the lemon adding a bright, fresh lift to every bite.

This is one of the signature pizzas from Grosso Napoletano, born in Madrid and named the world’s #1 artisan pizza chain by 50 Top Pizza for two years in a row (2023 and 2024). A pizza that reflects modern Neapolitan craftsmanship, premium ingredients, and bold but considered flavour combinations.

Neapolitan pizza with San Marzano tomato base, Italian blue cheese, vegan nduja, yellow cherry tomatoes and vegetarian pecorino

IGOR'S BLUE

This pizza brings together bold flavour and balance in every bite.

It starts with a base of San Marzano tomatoes and fior di latte, topped with Igor’s Italian blue cheese, vegan ’nduja, and yellow cherry tomatoes marinated in fresh basil. It’s finished with a sprinkling of vegetarian pecorino, adding depth and savoury richness.

The blue cheese comes from Igor, an artisan producer based in Piedmont, where the Leonardi family have spent four generations perfecting their craft. Known for its velvety texture and subtle yet rich flavour, the blue cheese pairs beautifully with the gentle heat of the vegan ’nduja, creating a pizza that’s bold, balanced, and full of character.