Rudy’s Napoletana has become more than a Manchester staple since its inception, it has become a success story on a national scale.
By importing and using the best Italian ingredients, it has become recognised for the consistency of the pizza, but that consistency also comes from the way that they train their chefs.
We went and spoke to Dario, the Rudy’s academy manager about his story, and what makes the restaurant so special.
By importing and using the best Italian ingredients, it has become recognised for the consistency of the pizza, but that consistency also comes from the way that they train their chefs.
We went and spoke to Dario, the Rudy’s academy manager about his story, and what makes the restaurant so special.
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00:00I am Dario, Dario Sanna, and I work for Rudi's, I'm the academy manager.
00:04Dario works for Rudi's, which is a pizza restaurant and Manchester staple.
00:08It's won loads and loads of awards and so I went there to try and figure out how they make them and what the academy is.
00:15I'm from Sardinia, I used to be a chef, I used to work in the kitchen as a chef de parti,
00:19and then I just arrived in the UK and a friend of mine asked me if I'm helping a pizzeria to help him,
00:25and then I heard about Rudi's that was like one of the best, if not the best, in the city,
00:29so I just was like, I just want to go to the next level.
00:33So I started with Rudi's as a pizzaiolo, I just improved my skills and then I did all the jeunesse.
00:38I started to be sous-chef and then I ran Rudi's Peter Street,
00:42which is one of the busiest places in Rudi's as a head chef.
00:46I've been there for a year and a half as a head chef and then we decided to open the academy.
00:51It's like a safe space where to do it because in the pizzeria we're always very busy.
00:56I used to like do trainings in the restaurant as well but it was like not that easy to do
01:03as like tickets are coming out everywhere, it was a bit chaotic,
01:07so this is a nice and safe space where we can train our pizzaioli.
01:12Considering that it's a safe space for training, I figured it was fairly safe for me to give it a go
01:16and try and make something looking like this using traditional Neapolitan ingredients.
01:21So first job was to flour the surface and lay out the dough,
01:24then stretch it out before loading it up with sauce that had to be made from traditional San Marzano tomatoes.
01:30Basil and parmesan followed before traditional Italian mozzarella went on the pizza
01:35and the pizza went into the oven which can reach temperatures of up to 500 degrees Celsius.
01:40So I gave it a go, floured down the surface and got cracking.
01:44You can see I wasn't quite as adept as Dario was but he told me that I was doing fairly okay.
01:49My shallot upon sauce went a bit too heavy with the cheese apparently so I had to remove some
01:54and then into the oven it went.
01:56So Dario's is on the right, mine's on the left, let me know how it did and follow Manchester World for more.