Little Napoli, the acclaimed purveyor of authentic Neapolitan pizza, officially reopened its doors in an expanded new location in Wanchai on December 10, bringing its high-temperature, artisanal pies back to Hong Kong diners following a brief hiatus. Having garnered a fiercely loyal following since its 2021 Tsim Sha Tsui debut, the Michelin-recognized establishment, led by native Neapolitan Chef Gavino Pilo, is scaling up its operations on Hong Kong Island, promising enhanced dining space, a vibrant South Italian atmosphere, and an array of enticing new Mediterranean-inspired menu items designed for both dine-in and on-the-go consumption.
The relocation marks a significant step for Little Napoli, which temporarily ceased operations at its previous location in October. The new Wanchai venue not only accommodates more patrons but features a meticulously designed interior meant to transport guests straight to the streets of Southern Italy. This ambiance is achieved through elements like specially ordered, vintage-style floor tiles imported directly from Italy, complementing the focus on traditional, high-quality Italian cuisine.
Adhering to Neapolitan Culinary Tradition
At the heart of Little Napoli’s continued success is Chef Pilo’s stringent adherence to traditional Neapolitan pizza making. He insists on sourcing premium ingredients directly from his homeland. The resulting dough is cooked rapidly in a specialised imported Neapolitan stone oven operating at a scorching 400°C. This intense heat is crucial for achieving the signature crust: crispy on the outside yet soft and airy within, perfectly cradling the rich, traditional toppings.
The new menu elevates the offering beyond classic pies. A major addition is the Pizza Portafoglio—or “Wallet Pizza”—a creative approach to portability. Inspired by traditional street food, these pizzas, including the classic Margherita, are cleverly folded in a wallet shape, making them ideal for takeaway. Furthermore, the Pizza Portafoglio series introduces two new flavours: the Contadina and the Zingara. The Zingara, notably abundant in Parma ham, caters specifically to meat enthusiasts.
Introducing New Formats and Southern Italian Delights
Little Napoli has also expanded its selection of deep-fried delights, known as Pizza Fritta (fried calzones). New additions diversify this category, including the Dondiego, a savoury fried pastry that, despite its preparation method, is reported by early tasters to be surprisingly non-greasy and light, offering a satisfyingly salty snack perfect for gatherings.
Beyond pizza, the Wanchai location broadens the scope of authentic Naples street food. The updated menu includes traditional Neapolitan small plates, inviting patrons to explore diverse regional flavours. A standout option is the Melanzane in Carrozza (fried eggplant sandwich), a dish that aims to redefine perceptions of eggplant, with its layered filling and unexpectedly rich texture often compared favorably to fish by those who sample it.
For pizza purists, the restaurant also provides simple guidance on consuming an authentic Neapolitan pie. Because the thin centre is prone to sagging, the customary method involves cutting the pizza into four wedges and folding each piece lengthwise—a technique the eatery thoughtfully includes in its takeaway packaging instructions.
The opening of the Wanchai location firmly entrenches Little Napoli’s presence on Hong Kong Island, ensuring that the distinctive tastes, atmosphere, and culinary heritage of Naples remain a vibrant part of the city’s celebrated dining landscape. Diners are encouraged to visit the new venue to experience the traditional pizza and explore the expanded Neapolitan small plates menu.