21/04/2026
Ciao, April Specials!
THE CAPUANO // Fior di latte + Campania smoked provola base, Tuscan fennel sausage, rosemary roasted potatoes + red chilli, finished with stracciatella (burrata heart) + cracked black pepper.
Born in Naples, Vincenzo Capuano is a fourth-generation master pizzaiolo and globally celebrated pizza champion, 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 special pizza.
VESUVIANA PICCANTE // San Marzano tomato base, Pecorino Romano cream, Grana Padano, crispy guanciale, roasted red Vesuvian Piennolo tomatoes + fresh green chilies. Finished with cacioricotta.
Peppe Sollazo, Head Pizziaolo at Rudy’s Portland Street, created this pizza in the Rudy’s X Poretti Specials Competition. This is Peppe’s twist on his favourite dish, Amatriciana, a classic Roman pasta dish originating from the town of Amatrice.
'NDUJA + BROCCOLINI // San Marzano tomato base, fior di latte, vegetarian blue cheese, vegan ‘nduja + garlic-roasted tenderstem broccoli. Finished with stracciatella (burrata heart) + cracked black pepper.
Krishna Kandel, Head Pizzaiolo at Rudy’s Bennetts Hill, crafted this special pizza combining our smokey vegan ‘nduja, vegetarian blue cheese and tenderstem broccoli, finishing with creamy stracciatella. As a vegetarian himself, this is Krishna’s off-menu favourite.
Which will you try first?
