Little Napoli, the acclaimed purveyor of authentic Neapolitan pizza, has officially launched its highly anticipated new location in Wan Chai after a brief closure of its popular Happy Valley establishment. Opening its doors on December 10, the new Hong Kong Island location promises an expanded dining space, a vibrant atmosphere evocative of Southern Italy, and an enhanced menu featuring both classic and innovative takes on Italian fare.
The move marks a significant evolution for the pizzeria, which has garnered a devoted following since its 2021 debut in Happy Valley. Owner and chef Gavino Pilo, a native of Naples, Italy, previously paused operations in October, spurring regret among loyal patrons. The relocation addresses this, offering an enlarged capacity and meticulously designed Italian interiors that include custom-ordered vintage Italian floor tiles, intended to transport diners directly to the Mediterranean streets of Chef Pilo’s homeland.
Commitment to Neapolitan Authenticity and Excellence
Little Napoli’s enduring success is built upon its unwavering dedication to producing certified Neapolitan pizza. Chef Pilo utilizes premium ingredients sourced directly from his native region and employs a specialized stone oven imported from Naples, operating at an intense 400°C. This high-temperature method ensures the hallmark Neapolitan texture: a crust that is crispy on the outside yet soft and airy within, perfectly complementing his richly layered toppings.
The new Wan Chai menu celebrates this authenticity while introducing exciting additions. Beyond the beloved classic pizzas, the restaurant has unveiled several new offerings, including a line of Mediterranean-inspired pizzas and an expanded selection of Neapolitan street snacks.
A notable new feature is the Pizza Portafoglio—or “Wallet Pizza”—series. Designed for convenient takeaway, this novel interpretation folds the pizza like a wallet, ideal for busy Hong Kong street life. It includes the classic Margherita in this unique folded format, alongside two new creative flavors: Contadina and Zingara. The Zingara, heavily topped with Parma ham, is poised to be a favorite among meat enthusiasts.
The menu also expands its Pizza Fritta (fried pizza dough) section, welcoming new entrants like the Dondiego. Reviewers note that despite being fried, this savory turnover manages a surprisingly light, non-greasy texture, providing an appealing alternative to the traditional baked pizza.
Adopting Traditional Neapolitan Dining Practices
For newcomers, Little Napoli is also educating diners on the authentic Neapolitan method of enjoying the delicacy. Authentic Neapolitan pizza often features a thin, soft center, making it challenging to pick up without the toppings sliding off.
To counteract this, the traditional technique involves cutting the pizza into four sections, then folding each piece twice. This creates a sturdy, handle-like structure, enabling the diner to enjoy the entire pizza—including the flavorful crust—without mess. Reflecting this helpful insight, the restaurant provides clear instructions with its takeaway boxes.
Furthermore, the new space provides a platform for showcasing more of Southern Italian cuisine beyond the pizza oven. The expanded selection of Neapolitan snacks introduces diverse flavors, such as the innovative Melanzane in Carrozza (eggplant sandwich), described by early diners as possessing an unexpectedly flaky, almost fish-like texture, demonstrating a sophisticated layering of ingredients.
The relaunch successfully combines a deep commitment to tradition with a keen understanding of the Hong Kong dining scene, making Little Napoli’s Wan Chai outpost a must-visit destination for enthusiasts of quality Italian food.