Rudy’s Napolitan Pizza: Sheffield’s newest Italian restaurant bets on authenticity – and the pizzas are great – review
They all make boastful promises about “authenticity” and how they will use “authentic” ingredients.
Rudy’s Napolitan Pizza: first look at new Sheffield restaurant – photos
The idea being to reassure customers that they are real and not restaurant chain imitators.
Rudy’s Napolitan Pizza – which opened on Division Street in the city center in June – was of course no different.
In pre-opening promotional material, we were told how Rudy’s promises to follow the authentic Neapolitan tradition of pizza-making, serving classic recipes such as Marinara, Margherita and Calabrese – all hailing from Naples, the birthplace of the pizza.
The owners also said that the restaurant’s dough is prepared daily with Caputo ’00’ flour which ferments for at least 24 hours and will be baked in wood-fired ovens for just 60 seconds, all in keeping with the tradition of the Neapolitan pizza, leaving it soft and supple. with a leopard print split.
In addition, quality ingredients will be imported twice a week from Naples, including San Marzano tomatoes grown in fields next to Vesuvius and Fior di Latte mozzarella.
As someone who has personally visited Naples – and indulged in many pizzas during my stay – I was eager to try the restaurant and test its promises of authenticity.
A good sign that a place serves good food is if it’s busy – and I was happy to see a queue of people outside waiting to enter the place this Thursday evening.
Inside, the decor is minimalist with unpainted wooden seating, it’s all part of the charm of the place as a ‘casual neighborhood pizzeria’.
To start, we opted for the Campana to share with Bufala mozzarella, prosciutto crudo, raw ham, Finocchiona salame, spicy salame & wild boar salame, wild arugula, semi-dried tomato and homemade bread.
We were delighted to see that it was a generous portion, which we washed down with two glasses of Aperol Spritz and Palazzo Del Mare Rosso, a Sicilian red wine brimming with rich, rustic flavors.
For main, I opted for a margarita, always the gold standard of a good pizzeria, while my partner ordered Porchetta – a white pizza with roasted porchetta, sage-roasted potatoes, smoked mozzarella, caramelized white onions and rosemary oil.
We shared them, and both were an absolute delight. What sets Rudy’s pizzas apart from others is definitely the dough, which was baked to perfection.
The small pots of garlic and nduja aioli to accompany our pizzas were also a nice touch.
To top it off, we feasted on a traditional tiramasu – an Italian coffee dessert – and a tartufo, a scoop of ice cream with a chocolate surprise in the middle.
Both were sublime and a perfect way to end the meal.
The price was reasonable too. Two drinks each, a large shared starter, two mains and two desserts were around £70.
Overall, Rudy’s offers a truly authentic Neapolitan pizza experience.