National Pizza Day falls on Monday, 9th February this year and Rudy's Pizza Napoletana is serving up a cracking new range of pizza specials.
The Ancozzese features fior di latte + Campania smoked provola base, topped with Tuscan fennel sausage, and friarielli roasted with Sicilian chilli, sea salt and wild garlic. Finished with fresh red chilli and aged pecorino.
A classic Neapolitan pizza (Salsiccia e friarielli), reimagined by Rudy's original founder Jim, and renamed 'Ancozzese' as a tribute to Rudy’s birthplace, Ancoats, Manchester. This is an original Rudy’s pizza, first appearing on our menu 10 years ago.
Meanwhile, Ofelia Tartufona treats diners to a truffle cream and fior di latte base, Bologna pistacchio mortadella, 16-month aged Grana Padano cream, crushed pistacchio, parmesan flakes + fresh lemon zest.
Born in Madrid, Grosso Napoletano has been named the world’s #1 artisan pizza chain by 50 Top Pizza for two years in a row, taking the top spot in both 2023 and 2024. This is one of Grosso’s signature pizzas.
Or you can try out Igor’s Blue, spotlighting San Marzano tomato base, fior di latte, Igor’s Italian blue cheese, vegan ‘nduja + yellow cherry tomatoes marinated in fresh basil. Finished with vegetarian pecorino.
Igor’s artisan Italian blue cheese is made by a family-run dairy in Piedmont, where the Leonardi family have spent four generations perfecting its quality. The blue cheese has a subtle yet rich flavour and a velvety texture, pairing perfectly with the vegan ’nduja.
Don't fancy leaving the gaff? You can always opt for a Bake at Home 'za with pizzas delivered to your, door ready to cook (or freeze for later). Heat things up with the Calabrese, loaded with spicy ‘nduja, go full-throttle with El Supremo, a fiery mix of pepperoni and ‘nduja, or keep it rich and indulgent with Cinghiale, topped with slow-cooked wild boar salami and a hit of Italian heat for the ultimate Monday night reset.
Find out more here.