Neapolitan pizza aficionados in Hong Kong have reason to celebrate as the acclaimed Little Napoli officially reopens its doors in a brand-new Wan Chai location. After a temporary hiatus following its departure from Happy Valley last October, Chef-Owner Gavino Pilo has returned to the culinary scene, bringing his signature high-heat stone oven and heritage-driven recipes to a larger, more immersive dining space designed to transport guests straight to the streets of Southern Italy.
A Taste of Naples in the Heart of Wan Chai
Since its debut in 2021, Little Napoli has earned a sterling reputation for its uncompromising commitment to authenticity. Chef Gavino Pilo, a native of Naples, continues to anchor the kitchen, utilizing a specialized stone oven imported from Italy. By baking at a blistering 400 degrees Celsius, the restaurant achieves the coveted “cornicione”—a charred, airy crust that remains soft and pillowy on the inside.
The new Wan Chai premises reflect an elevated aesthetic, featuring custom-ordered vintage floor tiles from Italy that evoke the rustic charm of a neighborhood trattoria. This expansion allows for increased indoor seating, addressing the long queues that were a hallmark of the original Happy Valley establishment.
Introducing the “Wallet Pizza” and Mediterranean Flavors
To mark the Grand Opening, Little Napoli is introducing several exciting additions to its menu, most notably the Pizza Portafoglio (Wallet Pizza). Inspired by traditional Italian street food, these pizzas are expertly folded to make them portable and easy to eat on the go. Notable new varieties include:
- Margherita Portafoglio: The classic tomato and mozzarella staple, redesigned for portability.
- The Contadina: A rustic flavor profile featuring fresh Mediterranean ingredients.
- The Zingara: A meat-lover’s delight topped with generous layers of premium Parma ham.
For those seeking something different, the Pizza Fritta (Fried Pizza) series has also expanded. A highlight is the Dondiego, which offers a satisfyingly crisp exterior without the heavy greasiness often associated with fried dough. Additionally, the snack menu now features Melanzane in Carrozza—a layered eggplant dish that surprises the palate with a texture and richness often compared to delicate white fish.
The Art of the Neapolitan Fold
Authentic Neapolitan pizza is characterized by its thin, soft center, which can make a standard slice difficult to handle. To help diners enjoy their meal without the mess, Chef Pilo encourages the traditional “four-fold” method. By cutting the pizza into quarters and folding each piece, the sauce and cheese are trapped within the crust, allowing for a perfect ratio of topping to dough in every bite. The restaurant’s new takeaway packaging even includes helpful illustrations to guide novices through this authentic technique.
The reopening of Little Napoli signifies a major milestone for the Wan Chai dining district, offering a Michelin-standard experience that balances tradition with modern convenience. Whether dining in the nostalgic new interior or grabbing a “wallet pizza” for a quick lunch, patrons can expect the same high-quality ingredients and artisanal craftsmanship that made the brand a household name. Little Napoli is now open for service, inviting both loyal followers and new explorers to rediscover the true essence of Naples.