We're a relaxed neighbourhood pizzeria, following the traditions and artistry of pizza from Naples, the birth place of pizza, offering classic recipes such as Marinara, Margherita and Calabrese. Located on Castle Street, our pizzaioli serve up fresh Neapolitan pizza daily. Rudy’s dough is made fresh everyday using Caputo ‘00’ flour that ferments for at least 24 hours, alongside the best quality ingredients imported from Naples, including San Marzano tomatoes grown on fields next to Mount Vesuvius, and Fior di Latte mozzarella. Toppings wise, there’s lots on offer for the meat-eater, fish dishes include the Tonno (tuna) and Tarantina (anchovies), and vegetarians might like the Portobello with mushrooms or Parmigiana with aubergines. In accordance with true authentic Neapolitan technique, the dough is cooked in a Stefano Ferrara oven for just 60 seconds, resulting in a soft and light pizza with an airy and raised cornicione - the edge or rim of the pizza.
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