After a brief hiatus, Little Napoli, the highly popular pizzeria renowned for serving authentic Neapolitan-style pizza, has successfully inaugurated its much-anticipated new location in Wanchai. The restaurant, which originally launched in Happy Valley in 2021 and quickly earned a Michelin recommendation, welcomed back diners on December 10, promising an enhanced dining experience, expanded seating, and several exciting menu additions showcasing the vibrant flavors of the Mediterranean.
The new establishment marks a significant expansion trajectory for the acclaimed Italian eatery, helmed by Neapolitan native and Executive Chef Gavino Pilo. Following a temporary closure of its original premises on October 4, fans of the brand can now enjoy Chef Pilo’s dedication to tradition at a larger space on Hong Kong Island, designed to transport patrons directly to the bustling streets of Southern Italy. The interior features custom-ordered, vintage-style tiling imported directly from Italy, creating an atmosphere that is both rustic and authentically southern Italian.
Preserving Neapolitan Authenticity
Little Napoli built its reputation on strict adherence to authentic Neapolitan pizza-making standards. Chef Pilo meticulously sources premium ingredients from his home region and utilizes an imported, 400-degree high-temperature stone oven. This intense heat is crucial for achieving the signature characteristics of true Neapolitan pizza: a delicate, soft centre with a puffy, slightly charred crust (known as the cornicione). The focus remains on quality execution of classics, complemented by a new array of offerings.
Adding to the core menu of traditional pizzas, the Wanchai location is introducing several innovative concepts:
New Mediterranean and Portable Creations
The most notable addition is the Pizza Portafoglio (Wallet Pizza) series. Designed for ease of consumption on the go, this street-food inspired concept involves folding the pizza into a convenient, “wallet” shape. While featuring the classic Margherita, the series also introduces appealing new flavors, including the herbaceous Contadina and the meat-rich Zingara, the latter boasting generous layers of Parma ham.
Furthermore, Little Napoli has expanded its selection of deep-fried Neapolitan specialties, or Pizza Fritta, which includes new members to the menu. One standout is the Dondiego, a savory fried calzone. Customers who have sampled the item noted its surprisingly non-greasy texture, providing a crispy exterior protecting a flavourful interior—perfect for a quick, savory bite. The menu also now includes an expanded selection of Neapolitan small plates (Soffitti), such as the Melanzane in Carrozza (fried mozzarella and eggplant sandwiches), which early tasters describe as having a unique, almost fish-like texture that defies expectations for a fried vegetable dish.
Mastering the Neapolitan Fold
For those new to the Neapolitan style, the restaurant provides guidance on the optimal way to consume these delicate creations. Traditional Neapolitan crusts are very thin at the center, making them notoriously difficult to pick up in one whole slice without losing toppings.
To combat this, the authentic method of eating is to cut the pizza into four sections and then fold each piece lengthwise twice—a technique known as a libretto (like a small book) or a portafoglio (like a wallet). This fold secures the toppings and preserves the textural integrity of the crust, facilitating mess-free enjoyment. The restaurant thoughtfully includes instructions on its packaging, encouraging patrons to embrace this traditional street-food eating style.
With its significant physical upgrade, commitment to sourcing, and introduction of new menu items like the portable Wallet Pizza and expanded Neapolitan small plates, Little Napoli’s relocation to Wanchai is set to reaffirm its status as a must-visit destination for genuine Italian cuisine enthusiasts on Hong Kong Island. The expansion not only accommodates more diners but further cements the restaurant’s influential position in the city’s complex and discerning food landscape.