After a two-month hiatus that left loyal fans disappointed, the celebrated Neapolitan pizza joint Little Napoli has officially reopened in a brand-new location in Wan Chai as of December 10. Chef and owner Gavino Pilo, a native of Naples, relocated his Michelin-recognized pizzeria from Happy Valley to a more spacious venue, complete with custom vintage tiles imported from Italy. The move not only expands seating capacity but also introduces creative new pizza offerings, including the wallet-inspired Pizza Portafoglio and fried pizza additions, while retaining the traditional wood-fired techniques that earned the restaurant its devoted following.
A New Home for Little Napoli
Since its debut in 2021, Little Napoli quickly became a Happy Valley hotspot, drawing crowds with its authentic handmade pizzas baked in a 400°C stone oven imported directly from Naples. The restaurant closed its original doors on October 4 this year, sparking an outpouring of regret from regulars. Now, the new Wan Chai space offers a distinctly Southern Italian atmosphere, with floor tiles specially crafted in Italy to evoke the charm of a Naples street-side eatery. The expanded indoor dining area allows more guests to enjoy the experience of watching pizzas emerge from the blazing-hot oven.
What’s New on the Menu
Little Napoli’s menu now features several additions designed for both dine-in and takeaway convenience:
- Pizza Portafoglio (“Wallet Pizza”) – A folded, portable version of the classic Margherita, inspired by street-food traditions. Two new flavors debut: Contadina (rustic vegetable toppings) and Zingara (loaded with Parma ham, a must-try for meat lovers).
- Pizza Fritta (Fried Pizza) – The new Dondiego joins the lineup, served in elongated pieces that are surprisingly light, not greasy, and perfect for sharing.
- Traditional Neapolitan Pizzas – Time-honoured favourites remain, including the classic Margherita and other options, all priced competitively.
- Neapolitan Snacks – New small plates such as Melanzane in Carrozza (layered aubergine with a texture likened to fish by early tasters) add variety beyond pizza.
Chef Pilo continues to source premium ingredients from his homeland, ensuring the authentic taste that earned Little Napoli its Michelin nod.
The Art of Eating Neapolitan Pizza
First-timers should note the proper way to enjoy a genuine Neapolitan pizza. Because the centre is paper-thin, picking up an entire slice often causes toppings to slide off. Instead, cut the pizza into four wedges, then fold each piece—a method that keeps sauce and cheese intact while delivering the full flavour of the blistered crust. The restaurant’s takeaway boxes include illustrated instructions to help customers master the technique at home.
Broader Impact on Hong Kong’s Dining Scene
Little Napoli’s relocation to Wan Chai marks a strategic expansion into one of Hong Kong Island’s most dynamic food districts. The move provides easier access for office workers and residents, while the larger space means shorter wait times for walk-ins. With the introduction of portable wallet pizzas and fried snacks, the brand is also adapting to the growing demand for high-quality takeaway options without compromising authenticity.
For fans eager to revisit their favourite pizzeria or newcomers curious about genuine Neapolitan pizza, Little Napoli’s Wan Chai outpost is now open. Mark your calendar and prepare for a taste of Southern Italy—folded the right way.