Little Napoli, the acclaimed purveyor of authentic Neapolitan pizza, officially inaugurated its new and expanded premises in Wan Chai on December 10, following a brief hiatus after its popular run in Happy Valley. Chef and owner Gavino Pilo, a native of Naples, has carried his commitment to traditional, high-temperature, stone-oven-baked pizzas across the harbour, offering loyal patrons and new diners an enhanced space alongside exciting menu additions rooted in Southern Italian gastronomy.
The relocation marks a significant expansion for the eatery, which first garnered a dedicated following in Happy Valley since its 2021 debut, celebrated for its adherence to the strict parameters of true Neapolitan pizza. After closing its previous location on October 4, Little Napoli has successfully established a larger indoor dining area in Wan Chai. The new setting transports diners directly to the Italian south, featuring bespoke, vintage-style floor tiles imported directly from Italy, creating an atmosphere reminiscent of a charming, family-run Neapolitan trattoria.
Innovation Meets Tradition in the New Menu
Beyond traditional offerings, the Wan Chai menu introduces several highly anticipated sections, notably focusing on portable and street-food style iterations of pizza that reflect Italian culinary authenticity.
A standout addition is the Pizza Portafoglio—or “Wallet Pizza”—a design inspired by street snacks in Naples, intended for convenient, on-the-go consumption. The classic Margherita is offered in this unique, folded format, alongside two inventive new flavours: Contadina and Zingara. The Zingara, in particular, caters to meat lovers, featuring generous portions of Parma ham.
The menu also expands its fried offerings with new variations of Pizza Fritta (fried calzones) and Neapolitan small plates (stuzzichini). Among these, the Dondiego, a new rectangular fried calzone, is surprisingly light and non-oily. Furthermore, the Melanzane in Carrozza—a fried eggplant dish—has surprised early diners with a texture so unique it’s been likened to fish, challenging conventional expectations of vegetarian starters.
The Art of Neapolitan Baking
Central to Little Napoli’s reputation is Chef Pilo’s technical prowess. He meticulously prepares the dough using imported Italian ingredients and bakes the pizzas in a custom-built, imported Neapolitan stone oven fired at formidable temperatures exceeding 400 degrees Celsius. This intense heat ensures the signature duality of Neapolitan pizza: a rich, tender centre juxtaposed with a light, slightly charred, and crisp exterior crust.
For those unfamiliar with the traditional way of eating these soft-crusted masterpieces, the restaurant provides helpful instructions: authentic Neapolitan pizza is often too thin in the center to hold its shape when lifted. Therefore, it is traditionally sliced into quarters and folded—or “wallet-style”—to prevent the high-quality toppings and soft cheese from sliding off, capturing the true street-food experience of Naples.
The successful relocation and expansion of Little Napoli solidifies its place on Hong Kong Island’s competitive dining scene. By expanding its capacity and diversifying its menu with both classical and street-food concepts, Little Napoli not only serves superb Italian fare but acts as an authentic cultural ambassador, providing a slice of Southern Italy right in the heart of Wan Chai. Diners are encouraged to visit the new location to explore the full array of classic pizzas, Mediterranean-inspired specials, and genuine Neapolitan antipasti.