Little Napoli expands menu beyond pizza with Neapolitan dishes
Wan Chai pizzeria Little Napoli introduces its largest menu since opening in 2021, adding antipasti, pasta and desserts while keeping pizza at the centre. Chef Gavino Pilo expands offerings to 27 pizza options including cart wheel style, following a Michelin Bib Gourmand award in 2026.
Little Napoli, a Wan Chai pizzeria founded by Naples-born chef Gavino Pilo, has introduced its most extensive menu since opening in Hong Kong in 2021. The restaurant added antipasti, hot plates, fresh pasta and desserts while keeping pizza firmly at the centre, according to the restaurant.
The expansion follows Little Napoli's evolution from a neighbourhood takeaway in Happy Valley to a larger Wan Chai dining room. Along the way, it has picked up a Michelin Bib Gourmand for 2026, a No. 30 ranking on 50 Top Pizza Asia-Pacific 2026 and a "Two Slices" rating from Gambero Rosso's Top Italian Restaurants guide.
The new menu includes Carpaccio di Polpo (HK$188) with Mediterranean octopus, arugula, garlic sauce, Gaeta olives and Amalfi lemon zest, and Carpaccio di Manzo (HK$198) combining thinly sliced beef with buffalo ricotta and citrus. Pasta dishes include Gnocchi alla Sorrentina (HK$168) with house-made potato gnocchi, cherry tomato sauce, Agerola mozzarella, Pecorino Romano and basil, and Ziti alla Genovese (HK$198) with slow-braised beef and Tropea onion. Fettuccine alla Crudaïola e Gamberi (HK$238) combines fresh pasta with Sicilian shrimp tartare, heirloom cherry tomatoes, Amalfi lemon zest and basil.
Pilo added eight Special Creations, bringing the total pizza selection to 27. New pizzas include Luciana (HK$248) with octopus and tomato, Parigina (HK$248) with a buffalo ricotta-stuffed crust, San Marzano tomato, smoked ham and smoked Agerola mozzarella. Cilentana (HK$258) balances Capocollo and buffalo blue cheese with Cilento fig sauce, while Divina (HK$258) pairs oak-smoked picanha beef with Agerola mozzarella, Annurca apple sauce and arugula.
The menu introduces pizza a ruota di carro, or "cart wheel" pizza, an old-school Neapolitan style stretched to about 40 centimetres with an exceptionally thin base that extends beyond the plate. Classics including Marinara, Margherita and Diavola are available in the format. Pizza Fritta remains part of the lineup, including the Completa (HK$208) filled with cicoli, Fuscella ricotta, smoked mozzarella and tomato.
Dessert additions include Ricottamisù (HK$98) reworking tiramisu with coffee-soaked ladyfingers, coffee-infused buffalo ricotta and cocoa. Rum Babbà (HK$88) is served with whipped cream, strawberry and Amalfi lemon zest, while Mini Sfogliatella Riccia (HK$68) offers crisp pastry pockets filled with ricotta. The restaurant said dough is made fresh daily, ingredients are sourced from Italy and pizzas are baked by hand in a traditional stone oven for about 90 seconds.