Who doesn't love pizza? It's Italy's best export (other than Gino D'Acampo) and Brits have a long established love affair that is far from slowing down.
Rudy's Pizza (named after the owner's doggo) is all about the pizza; specifically Neapolitan pizza. After opening in Ancoats in June 2016, the restaurant has gone from strength to strength. Rudy's now boasts an impressive four sites across Manchester, Liverpool and Birmingham. Clearly people can't get enough of the perfectly formed Neapolitan pizza served in a laid back setting.
In a new poll of the top 50 best pizzas across Europe, Rudy's is rated among the very best. Ranking at third in the whole of Europe, it must be something pretty special. It is only beaten on the list by the acclaimed Bæst in Denmark and, topping the poll of course, an Italian great – L’Antica Pizzeria da Michele in Naples. The poll was conducted by Global travel platform Big 7, who took into account critical opinions, online and reader reviews.
In the guide, Big 7 say: “Many regard Rudy’s Pizza as the best pizza in England: talk to serious pizza connoisseurs and they’ll tell you it’s as good as anything you’ll ever taste. They’ve moved onto their second premises in Manchester on Peter Street and also expanded to Liverpool. None of the quality is lost as they grow, which is a real testimony to their excellence.”
After such high praise, we decided to visit the Peter Street site for ourselves. With an industrial chic style and a real buzz, they have the spirit of Naples well and truly nailed. There's some interesting craft beers and lagers available, including a £4 schooner of Rudy's Pale Draught, created for the restaurant by Runaway Brewery.
The menu is short but perfectly formed. It really is the epitome of quality over quantity. Just like in Naples, their dough is made on site every day, takes 24 hours to double ferment and just 60 seconds to cook. It is soft, light and floppy… so fold for strength or tuck in with a knife and fork. Every pizza is topped with traditional Neapolitan toppings; expect buffalo mozzarella, salame napoli and N’Duja sausage. Rather than treating the base like an edible plate with an innumerable amount of toppings, the sourdough base really speaks for itself.
To really test this theory we tried the Marinara; tomato, garlic, oregano, basil, ev olive oil. Simplistic, yet delicious. The lack of cheese and other toppings really wasn't noticed, plus it makes it vegan friendly. The salty sourdough base and punchy San Marzano tomato sauce stand out and provide all the flavour you could possibly need. At only £4.90, it's a winner and works perfectly with a can of blood orange San Pellegrino.
If you love pizza, it's a sin to have not visited this place. Get yourself there and see what the fuss is about, it really is good enough to stand up against the pizza giants of Europe. In fact it's in a league of its own.