Lede: After a months-long closure that dismayed devoted fans, Michelin-recognized Neapolitan pizzeria Little Napoli has officially reopened in Hong Kong’s Wan Chai district as of December 10, bringing its acclaimed wood-fired pies—along with a wallet-inspired pizza series and other new Mediterranean offerings—to a larger, lovingly designed space that transports diners straight to southern Italy.
When Little Napoli closed its Happy Valley location on October 4 last year, regulars mourned the loss of what many considered Hong Kong’s most authentic Neapolitan pizza. Now, after a period of anticipation, owner-chef Gavino Pilo has unveiled a brand-new outpost that not only doubles down on the traditional techniques that earned the restaurant its stellar reputation but also introduces inventive menu items that reflect both heritage and evolution.
A New Home With an Italian Soul
The new Wan Chi restaurant, located at a yet-to-be-disclosed address, is more than just a relocation—it is a deliberate expansion of the Little Napoli experience. The dining area has been significantly enlarged, and Pilo commissioned custom-made vintage-style floor tiles directly from Italy to recreate the warm, rustic ambiance of a Neapolitan trattoria. Guests stepping inside are immediately enveloped in an atmosphere that feels less like a Hong Kong eatery and more like a sun-drenched piazza in Campania.
“We wanted every detail—from the tiles to the oven—to tell the story of where we come from,” Pilo said in a statement. The heart of the operation remains the imported Neapolitan stone oven, which fires pizzas at 400°C for that signature blistered, chewy crust with a soft, airy interior.
New on the Menu: Wallet Pizza and Fried Specialties
Little Napoli’s menu expansion centers on the Pizza Portafoglio (“Wallet Pizza”) series—a clever, portable concept inspired by the way Neapolitans traditionally fold their pizza for street eating. These pizzas are designed to be eaten on the go, folded like a wallet to contain the fillings without mess.
Three variations are now available:
- Margherita (classic, folded version)
- Contadina (a new creation blending traditional flavors with fresh, earthy toppings)
- Zingara (topped generously with Parma ham—a carnivore’s dream)
Beyond the wallet series, the Pizza Fritta (fried pizza) lineup has also gained a new member: Dondiego, a long, rectangular fritter that surprises with its non-greasy texture. Early tasters describe it as remarkably light, with a satisfying crunch that belies its fried preparation.
For those seeking lighter bites, a range of Neapolitan snacks has been added. Notable among them is Melanzane in Carrozza—a layered eggplant dish that one reviewer likened more to fish than vegetable, given its delicate, flaky texture.
How to Eat Neapolitan Pizza the Right Way
Pilo also emphasizes the importance of proper pizza etiquette. Authentic Neapolitan pizza is extremely soft, especially the thin center. To avoid toppings sliding off, the correct method is to cut the pizza into four slices, then fold each slice in half lengthwise before taking a bite. This technique, long practiced in Naples, ensures the cheese and sauce stay contained while allowing the crust’s aroma to shine. Little Napoli’s takeaway boxes even include illustrated instructions for newcomers.
Practical Information for Diners
Little Napoli – Wan Chai
- Opening date: December 10, 2024
- Cuisine: Neapolitan pizza, fried pizza, traditional snacks
- Signature items: Wallet Pizza (Portafoglio), Pizza Fritta, classic Margherita
- Price range: Mid-range (full menu available at the restaurant)
Broader Impact
Little Napoli’s reopening signals a continued appetite for artisanal Italian fare in Hong Kong’s competitive dining scene. With its Michelin pedigree and a chef who sources ingredients directly from his homeland, the new location not only satisfies returning fans but also attracts a fresh wave of diners seeking an immersive, transportive experience. For those who missed the Happy Valley days—or never had the chance to try them—this is a second chance to taste one of the city’s most celebrated slices of Naples.
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