Little Napoli may have built its reputation on Neapolitan pizza, but its latest menu gives diners plenty of reasons to explore the rest of Southern Italy’s food culture. The Wan Chai restaurant, founded by Naples-born chef Gavino Pilo, introduced an expanded selection in late October 2026, with new starters, hot dishes, homemade pasta, desserts and pizzas.

More than a pizza stop

The additions are substantial: four new antipasti, seven hot plates and pasta dishes, five desserts and new pizza variations, bringing the overall pizza selection to 27. It’s a change in range rather than direction. Pilo continues to source key ingredients from Italy, prepare dough fresh each day and bake pizzas to order in a traditional high-heat stone oven.

For starters, there’s Carpaccio di Polpo (HK$188), featuring Mediterranean octopus, rocket, Gaeta olives, garlic sauce and Amalfi lemon zest. The Carpaccio di Manzo (HK$198) takes a beef-based approach with buffalo ricotta and rocket.

Those looking for something heartier can choose Crochetta di Patate Ripiena (HK$118), a crisp potato croquette stuffed with ham and cheese, or Polpette di Manzo al Ragù (HK$158), beef meatballs served in tomato sauce with Pecorino Romano sauce and focaccia. There’s also a breaded Caserta pork chop with tomatoes, rocket and lemon sauce (HK$208).

Homemade pasta joins the spotlight

The expanded pasta range includes Gnocchi alla Sorrentina (HK$168), with homemade potato gnocchi, cherry tomato sauce, Agerola mozzarella, Pecorino Romano and basil. For a richer dish, Ziti alla Genovese (HK$198) combines slow-braised beef and Tropea onion sauce, finished with Parmesan cream.

Other additions include Cavatelli al Ragù Napoletano (HK$188), served with pork-and-beef ragù, and Fettucine alla Crudaïola e Gamberi (HK$238), pairing homemade pasta with Sicilian shrimp tartare, heirloom cherry tomatoes and Amalfi lemon zest.

New pizzas, including a 40cm Neapolitan classic

Pizza remains a major draw. Eight new Special Creation pizzas bring ingredients such as octopus, smoked mozzarella, eggplant, fig sauce and cured meats into the mix. The Luciana (HK$248) features Mediterranean octopus with San Marzano tomatoes, Gaeta olives, garlic and chilli. The Parigina (HK$248) has a buffalo ricotta-stuffed crust, smoked ham and smoked Agerola mozzarella, while the Cilentana (HK$258) combines Capocollo ham, buffalo blue cheese and Cilento fig sauce.

Perhaps the most distinctive format is the pizza a ruota di carro, or Cart Wheel pizza: a 40cm, thin, flat Neapolitan pizza that extends beyond the plate. Diners can order it in familiar varieties including Marinara (HK$198), Margherita (HK$218) and Diavola (HK$238). Fried stuffed pizza, or pizza fritta, also remains on the menu.

A Neapolitan finish

Dessert options now include Ricottamisù (HK$98), a twist on tiramisù made with coffee-soaked ladyfingers and coffee-infused buffalo ricotta. There’s also Rum Babbà (HK$88), Mini Sfogliatella Riccia (HK$68), gelato and Amalfi lemon granita.

Pilo opened Little Napoli in Happy Valley in 2021 after a career that included leading the pizzeria at Hong Kong’s former 208 Duecento Otto. The business moved to a larger Wan Chai restaurant in December 2024. Its accolades include a 2026 MICHELIN Bib Gourmand and a No. 30 placement in the 2026 50 Top Pizza Asia-Pacific ranking.

Where to find Little Napoli

Address: G/F, 6–16 Tai Wong Street East, Wan Chai, Hong Kong
Lunch: Monday–Friday, 12pm–3pm; Saturday–Sunday, 12pm–4pm
Dinner: Daily, 6pm–10pm
Telephone: +852 6882 1823
Website: littlenapolihk.com
Instagram: @littlenapoli.hk

Information and prices supplied by Little Napoli in its October 2026 media release. This is a menu announcement, not a first-hand dining review.