Award-winning Neapolitan pizza specialist, Little Napoli, has officially reopened its doors in a new, expanded location in Wan Chai, offering Hong Kong diners an authentic taste of Southern Italy following a brief closure. Chef and owner Gavino Pilo, a native of Naples, brings his celebrated artisan pizzas—previously a sensation in Happy Valley—to Hong Kong Island’s vibrant culinary hub, introducing new Mediterranean-inspired pizzas and traditional Neapolitan street food to complement the relocation.
Authentic Neapolitan Flavor Arrives in Wan Chai
Since its inception in 2021, Little Napoli quickly garnered a dedicated following and Michelin recognition for its commitment to traditional Neapolitan pizza methods. The initial pop-up in Happy Valley closed in October, much to the disappointment of loyal patrons, but the subsequent relocation and December 10th relaunch in Wan Chai promises an enhanced dining experience.
The new premises feature significantly expanded indoor seating and transportive décor. Pilo meticulously sourced vintage-style floor tiles from Italy, aiming to create the atmosphere of a trattoria found in Southern Italy. This dedication to authentic detail ensures guests feel immersed in a genuine Neapolitan environment while enjoying their meal.
Pilo’s hallmark remains the true Neapolitan pizza, characterized by a soft, highly hydrated dough, cooked rapidly at over 400°C in an imported stone oven. This high-temperature method ensures the crust is thin inside with a delightful, airy rim—a texture central to genuine Neapolitan pizza verace. Pilo uses high-quality ingredients imported directly from his hometown to maintain authenticity.
Menu Expansion: New Pizzas and Street Food
The move to Wan Chai has allowed Little Napoli to diversify its offerings beyond its classic menu.
The Wallet Pizza: A Street Food Classic
A highly anticipated addition is the Pizza Portafoglio (Wallet Pizza) series, designed specifically for takeout and on-the-go consumption, mirroring Naples’ historical street food culture. Traditionally, Neapolitan pizza masters would fold a segment of pizza into a wallet-like shape. The series includes the classic folded Margherita and two innovative new recipes:
- Contadina (The Farmer’s)
- Zingara (The Gypsy), which features generous layers of Parma ham, appealing particularly to meat lovers.
Introducing Pizza Fritta and Neapolitan Bites
The restaurant is also broadening its selection of Pizza Fritta (fried pizza), a lesser-known but equally treasured Neapolitan staple, served crispy yet non-greasy. One highlight is the Dondiego, a fried delight available in savory fillings.
Furthermore, Pilo has added traditional Neapolitan snacks (stuzzichini) to the menu. Standouts include Melanzane in Carrozza, a layered, fried eggplant dish that, surprisingly, offers a texture reviewers likened to fish, challenging expectations of vegetable dishes.
Mastering the Authentic Neapolitan Fold
For diners unfamiliar with the traditional way of eating a pliable Neapolitan pizza, the management offers clear instructions. Unlike thicker-crusted varieties, genuine Neapolitan pizza is too soft in the center to hold flat. To prevent toppings from sliding off, the proper technique involves:
- Cutting the pizza into four slices.
- Folding each slice in half, end-to-end.
- Folding the slice again into a quarter-circle shape, resembling a fan.
This “a libretto” or “booklet” fold is what permits easy consumption and concentrates the flavors, maximizing the dough’s wheaty aroma and rich, melted toppings. The restaurant even includes instructional guides on its takeaway packaging to help guests embrace this authentic eating style.
The return of Little Napoli in this enhanced Wan Chai space provides a significant boon to Hong Kong’s Italian food scene, reaffirming its dedication to preserving the standards of genuine Neapolitan pizza making while adapting to the city’s dynamic environment. Food enthusiasts are encouraged to visit the new location to experience this fully immersive Italian coastal dining concept.