Little Napoli, the Wan Chai pizzeria founded by Naples-born Chef and Owner Gavino Pilo, introduces an all-new menu from 1 October, going beyond pizza with a wider celebration of Southern Italian cuisine. Originally established in Happy Valley in 2021, the MICHELIN Bib Gourmand restaurant, ranked No. 30 in 50 Top Pizza Asia-Pacific 2026, now offers new antipasti, hot plates and homemade pastas alongside its signature Neapolitan pizzas. Highlights include Carpaccio di Polpo (HK$188) with Mediterranean octopus and Amalfi lemon zest, Gnocchi alla Sorrentina (HK$168) with Agerola mozzarella, and Ziti alla Genovese (HK$188) with slow-braised beef and Tropea onion sauce.
Pizza lovers can explore eight new Special Creation Pizzas, including Luciana (HK$248) with Mediterranean octopus and San Marzano tomatoes, Cilentana (HK$258) with Capocollo ham, buffalo blue cheese and fig sauce, and Divina (HK$258) with oak-smoked picanha beef and Annurca apple sauce. The menu also introduces traditional 40cm Pizza a Ruota di Carro, or “Cart Wheel” pizzas, featuring an extra-large, thin crust, alongside Neapolitan fried stuffed pizzas. For dessert, the new Ricottamisù (HK$98) reimagines tiramisù with coffee-infused buffalo ricotta, joining classics such as Rum Babbà and Mini Sfogliatella Riccia.
ABOUT CHEF AND OWNER, GAVINO PILO
Naples-born Chef and Owner Gavino Pilo founded Little Napoli in Hong Kong in 2021 to bring the traditions and flavours of his hometown to the city. Premium ingredients are carefully selected and sourced from Italy. Dough is made fresh each day. Pizzas are made by hand and baked in a traditional stone oven for 90 seconds. Gavino has remained steadfast in his approach to authentic Neapolitan cooking and has served as a judge at the Pizza Hub world competition at the Abu Dhabi International Food Exhibition (ADIFE).
Little Napoli is now open daily for lunch and dinner, with online reservations and delivery / take out options available at HERE