Little Napoli, the acclaimed Neapolitan pizzeria previously operating in Happy Valley, officially reopened its doors in a spacious new location in Wan Chai on December 10, following a brief closure. Chef Gavino Pilo, a native of Naples, Italy, brings his dedication to traditional, high-temperature, stone-oven-baked pizzas to Hong Kong Island’s bustling dining scene, complete with an expanded menu featuring new Mediterranean-inspired entries and enhanced interior aesthetics designed to transport diners to Southern Italy.
Since its launch in 2021, Little Napoli quickly cultivated a loyal following in Happy Valley by adhering strictly to authentic Neapolitan pizza-making techniques, utilizing an imported, 400-degree stone oven, and sourcing premium ingredients directly from Italy. The restaurant’s temporary suspension in October created anticipation among patrons, which was swiftly met by the announcement of the move to Wan Chai.
A Refreshed Setting and Expanded Menu
The new Wan Chai location not only offers a significantly larger indoor dining area but also features bespoke design elements aimed at replicating the charm of a rustic Neapolitan trattoria. Key to this is the custom-ordered, vintage-style floor tiling imported from Italy, contributing to a truly immersive southern Italian dining atmosphere.
In addition to the beloved selection of classic Neapolitan thin-crust pizzas, the expansion introduces several exciting culinary innovations:
- New Pizza al Portafoglio (Wallet Pizza) Series: Designed for convenient takeaway and street-food enjoyment, this series presents pizzas folded like a wallet, simplifying the traditional method of eating the soft-centered Neapolitan staple. The debut includes the classic Margherita, alongside two new specialty flavors: Contadina and Zingara. The Zingara, notably generous with ingredients like Parma ham, is anticipated to be a hit with meat lovers.
- Expanded Pizza Fritta and Neapolitan Appetizers: The menu now features new varieties of Pizza Fritta (fried calzones), which are praised for their crispy exterior and non-oily texture, perfect for quick bites or gatherings. The appetizers section has also been significantly upgraded, notably featuring the Melanzane in Carrozza (fried eggplant sandwich), a dish that one early taster described as having a surprisingly rich, almost ‘fish-like’ texture.
The Art of Neapolitan Authentic Eating
Chef Pilo’s commitment extends beyond ingredients and cooking methods; the restaurant aims to educate local diners on the authentic way Neapolitan pizza is savored. Historically a street food, true Neapolitan pizza is characterized by its exceptionally soft center, making it challenging to eat when picked up conventionally.
Addressing this, the restaurant provides clear guidance—often included on its takeaway packaging—demonstrating the proper technique: cutting the pie into four pieces and folding each piece lengthwise. This method, known as a libretto (like a small book), ensures that the rich toppings and sauce remain intact, allowing diners to fully appreciate the contrasting textures and flavors of the crust and fillings.
The relocation and subsequent reopening of Little Napoli, a restaurant recognized by the Michelin Guide for its dedication to authenticity, confirms its position as a key destination for high-quality Italian cuisine on Hong Kong Island. By marrying traditional methods with a modern, expanded offering and an evocative setting, the Wan Chai outpost is set to solidify the restaurant’s reputation and bring the genuine flavors of Naples to a wider audience. Patrons are encouraged to visit the new location to explore the full range of classic and innovative dishes.