Little Napoli expanded its Wan Chai menu this fall with new antipasti, hot plates, fresh pastas, and desserts, marking its most extensive refresh since opening in Hong Kong in 2021. Chef and Owner Gavino Pilo introduced four new antipasti including Carpaccio di Polpo with Mediterranean octopus and Amalfi lemon zest, and seven hot plates such as Crochetta di Patate Ripiena and Ziti alla Genovese with slow-braised beef.
The pizzeria, recognized with a MICHELIN Bib Gourmand 2026 and a Top 30 spot in 50 Top Pizza Asia-Pacific 2026, expanded its pizza selection to 27 varieties. New Special Creation pizzas include the Luciana with Mediterranean octopus, San Marzano tomato, Gaeta olives, garlic and chilli; the Parigina with buffalo ricotta-stuffed crust, smoked ham and smoked Agerola mozzarella; and the Cilentana combining Capocollo, buffalo blue cheese and Cilento fig sauce.
Pilo introduced an extra-large 40cm Pizza a Ruota di Carro, or "Cart Wheel" style pizza, characterized by its oversized diameter and exceptionally thin crust. The restaurant continues its signature 90-second stone-oven baking process for all pizzas, including classics like Marinara, Margherita, Diavola and Vesuviana, as well as Pizza Fritta. Five new desserts round out the menu, including Ricottamisù, Rum Babbà and Mini Sfogliatella Riccia.