Little Napoli (已搬遷) 新店位置

首先天氣太熱企係門口睇餐廳menu既時候打開左對敞門一條仔罅隙 然後女店員已經即刻好差態度同你講麻煩關好對門係門口睇左一陣menu見到入面有客人走 (店入面得兩張枱) 就諗住坐入去order食物 女店員話已經有人等緊枱 (我企左係門口大概有8-10分鐘 但店員從來無同我講過有人等緊位) 到我想轉order外賣既時候 女店員又完全無視我最後我係餐廳逗留左十五分鐘左右完全被店員無視及無禮物對待既情況之下就離開 一心係銅鑼灣揸車過黎想試 但完全勁差既體驗 唔會再試了

It is not our first time ordering here and we usually do pick up and pizza was good. I ordered two pizza for delivery last night and I don’t know if they change the supplier of the sauce. When I open the pizza the tomato sauces is too watery after cutting it picking up the slice all the sauce and cheese fall right off from the slice and same as my other spicy one that all the topping and cheese came right off which I don’t know what I was eating. I think you need to change your box bc from the

🇮🇹 This pizza shop has opened a few months opposite my office in Happy Valley, but I never got the chance to try, because it’s very Italian and it’s run the Italian way, so it opens when the owners feel like to 😂 .🍕 I was very lucky I tried it out last night and it was absolutely amazing!!.🍕Pizza 1: Diavola - the San Marzano tomato sauce 🥫 was so well balanced and delicious. It wasn’t particularly sweet or sour, but had a very smooth and comfortable flavour, amazing. The mozzarella used was very

Little Napoli is a new pizzeria that opened in my neighbourhood recently. I was originally attracted by the beautiful copper colored pizza oven. The chef was friendly and informed us he was from Italy with hopes to bring a more authentic Italian pizza experience. And that his oven, shipped from Italy can produce a pizza in 90 seconds. I was hyped and waited eagerly for it to open. When it finally opened, they were swamped with orders. With not enough staff, it opened at irregular hours. Sometime

比佢個黎自拿坡里嘅石窯烤爐吸引左🍕牆身同外賣pizza盒都係藍白色磚瓦pattern好靚😍✨Diavola $208即叫即整 400度高溫 烤焗90秒🤓Pizza邊漲卜卜 外脆又有炭香 咬落好軟淑煙韌😆用料有拿坡里salami+阿傑羅拉水牛芝士+羅馬羊奶芝士😌香濃又有d酸嘅蕃茄醬中和左 滿滿🧀同咸香🥓嘅膩😛Pizza控表示✅

今日專程嚟到跑馬地食pizza!!呢到D Pizza全部即叫即做，總廚👨🏻‍🍳Gavino Pilo 精益求精，所有材料全部都由意大利🇮🇹進口😌而且係由磋麵粉開始到放入由拿坡里訂製嘅巨型石窯爐高溫速烤 90 秒都係全人手製作😆真係好認真好想講批邊鬆脆又有炭香味絕對係超級重點，餅皮中心就保持柔軟濕潤兼餡香可口，唔知你想唔想像到😌呢到除咗正宗Pizza外，仲有炸Pizza同Pizza三文治🥪可惜食唔到太多😣下次一定要回頭再試其他味溫馨提示，呢到座位唔多，同埋無得訂位!如果大家想試就記得提早小小去啦

餐廳主打傳統拿坡里pizza,入門口見到店內裝修就知店主好有誠意，會見到來自拿坡里既傳統石窯烤爐，師傅就係旁邊即時拉好麵團放餡料，再放入爐內烤焗，睇住呢個製作過程都係一大享受👍🏻店內位置較小，只有一張坐到4-5人既長枱，同埋係旁邊既一張小枱，所以大部分街坊都選擇外賣，如一大班朋友想約埋一齊食可能要另覓地方🙈今次叫左最傳統既Margherita聖瑪札諾香濃茄醬阿傑羅拉水牛芝士羅馬羊奶芝士鮮羅勒欖欖油【全香港最好食既pizza👑🍕】呢個名簡直當之無愧！新鮮熱辣就唔洗講，即叫即焗即上枱，香濃既芝士味馬上撲鼻🧀店員亦教我地最好品嘗pizza既食法係要將pizza左右對接食，滴出黎既汁可以用包邊沾黎食，食完第一塊終於明白點解要咁食😂因為麵團就算焗完都係比較軟熟，pizza如果就咁拎起，上面既茄醬或者溶左既芝士一定會倒塌😂😂😂我認為最好食另一原因就係個餅底，真係好軟熟！顛覆左平時既想像🤯再加埋芝士半溶拉絲既質感，係完美配搭！同埋都可以幾肯定pizza既材料係冇味精😂當晚本想叫拿坡里啤酒，可惜餐廳暫未有酒牌，所以冇叫，本來諗住食完要拿拿林出去買野飲，始終都係熱氣濃味食物，點知食完行返出去銅鑼灣，可能

留意店內只得4個位，主打takeaway。🍕Margherita $188最經典的Neapolitan pizza，材料有聖馬札諾香濃茄醬、阿傑羅拉水牛芝士🧀、羅馬羊奶芝士🪤、鮮羅勒🌿、橄欖油🫒。放入人手切出嚟嘅瓦磚焗爐，加上意大利入口嘅食材。咬落去有拉芝，搭上濃濃的蕃茄醬，薄餅新鮮出爐，包皮脆口，色香味俱全，口味正宗。所有dough都係人手造，每個pizza都食到老板對pizza嘅心意。💕💕個人覺得用嚟煮嘢食嘅水始終對食物嘅原味有好大影響，喺香港夏天潮濕嘅環境食醬汁都會覺得好膩，陳AA認為啲茄汁太濕，我地覺得同喺歐洲食Pizza嘅感覺始終有啲唔同，但係喺香港來講已經叫好好食。

我是芝士控, 面對住充滿芝士的pizza, 真是沒抵抗力! 而跑馬地的Little Napoli的pizza十分值得推介. 賣點是以拿坡里傳統石窯烤爐高溫速烤, 批邊鬆脆, 餡料又多. 此外, 亦有炸意式餡餅及焗意式三文治.即叫即做, 看著總廚Gavino Pilo 三兩下手勢就把麵糰拉好, 放上餡料, 放入從拿坡里運來的4噸重石窯烤爐高溫速烤90秒, 麵糰即時脹卜卜.有幾好款我認為好好味, 例如DAMA($218), 餡料有拿坡里salami、茄子、煙燻水牛芝士、辣椒碎, 不少得鮮羅勒及橄欖油.  吃時跟拿坡里傳統食法, 拿起pizza左右對摺才放進口, 這樣餡料才不會跑走.  批邊香脆, 餅皮中心濕潤但仍保持柔軟煙靭.之前試過淨吃羊奶芝士, 那股羶味令我難受, 然而加入羅馬羊奶芝士的Vesuviana($248) 卻令我愛上, 意大利茴香豬肉腸, 西蘭花葉, 水牛芝士, 也有辣椒碎及橄欖油.最傳統的有Margherita($188), 餡料就是番茄醬, 羊奶芝士, 水牛芝士, 羅勒; 與這款相似的有Reginella($208), 大大粒聖馬扎諾車厘茄.而焗意式三文治是內外都香脆的

呢間位於跑馬地嘅 Little Napoli係我食過香港最好食嘅Pizza！全因佢每個都係即叫即做，仲要用傳統嘅石窯烤爐烤製，仲因為麵糰係每日清，所以數量有限，想食嘅話的確要預早少少去🍕Pizza Diavola ($188)我最鍾意食嘅一款，用Agerola 水牛芝士、羅馬羊奶芝士、新鮮羅勒同橄欖油製成，重點係加左DOP聖馬札諾香濃茄醬，令香濃嘅味道，帶點酸甜嘅蕃茄味道，加上薄薄微焦嘅餅皮，好滿足❤️Vesuviana ($248)除咗一啲傳統嘅味道，總廚仲設計左一系列特別嘅款式，顏色偏白嘅Vesuviana，唔好以為佢係白汁，其實只係少咗蕃茄醬，適合一啲好芝士嘅人。呢個原創口味加入意大利茴香豬肉腸、⻄蘭花葉、煙燻 Agerola 水牛芝士、羅馬羊奶芝士同辣椒碎，味道濃郁而且香口，少少辣可以中和返羊奶芝士嘅油膩感Ripieno Fritto 炸意式餡餅 ($158)不得不提呢個炸意式餡餅，佢係拿坡里嘅傳統街頭小食，就好似香港嘅煎釀三寶咁流行。外面用Pizza嘅麵糰，包住芝士火腿等等嘅餡料，大大啖咬落去，帶少少鹹香，食一個都夠成個下午茶真心要去試吓！

客觀講句：真係好食到痴左線！🥸👊🏻食材：新鮮材料，相信好多都係精心挑選，因為食材既味道絕對獨特於其他地方。其中有用意大利既羊奶芝士。👊🏻製作：由意大利師傅主理，每個pizza都是即做，爐溫、轉動pizza既時間、用具都係一絲不苟，有佢自己既一套。👊🏻味道：餅底非常薄，但咬落去係非常軟身、煙韌；配料、茄醬等配合完美既餅底，非常之夾。呢個pizza係選料、烹煮技術、材料配搭上既一個極致平衡，好難再挑剔佢味道上既缺點。唯一缺點係唔就腳，不過冇問題，一間好食既餐廳，就好似漆黑中嘅螢火蟲一樣，咁鮮明，咁出眾！

Living in the same neighborhood as Little Napoli, I have never tried their pizzas. Recently, several friends asked if I’ve tried this before, and I’ve also seen quite a number of foodie reviews on various platforms. I finally decided to give it a try after knowing it has become such a big hit.We ordered the “Vesuviana” this time, which has pork sausage, turnip green, Agerola mozzarella, pecorino Romano, chilli flakes and olive oil. The pizza was put into their huge stone oven, and it was ready w

朋友話說跑馬地開左一間非常特式既Pizza 店，專登來試一下！入到去會見到一座好靚同好勁爆既石窯爐！說主廚講係來⾃拿坡⾥傳統的⽯窯烤爐烤製，pizza仲即叫即做❗❗而佢除左pizza 仲有好多特式拿坡里小食🥰先叫個Margherita pizza ! 即燒出爐，話一定要即時食！ 熱辣辣啖啖熱熔芝士 咬一啖外皮香脆又煙韌...特別是芝士份量十足！我地仲叫左拿坡⾥⼈氣街頭⼩食— Ripieno Fritto 炸意式餡餅。食起身有啲似中式嘅牛脷酥。一切來啲餡多到流曬出嚟，拉曬絲，香脆口感同飽滿香濃醬汁同時一齊入口，個人十分喜歡💕！Parma ham & tomato Panuozzo 特別在佢用pizza 用底來做個三文治個dough ! 非常香脆！而且ham 量十分，滿足晒我

近年才真正認識意大利薄餅當我吃過正宗的拿坡⾥Pizza後真的回頭太難，幸福的是終於找到了賣正宗的拿坡⾥薄餅專門店，這天便到了位於跑馬地的薄餅店新貴品嚐一系列拿坡里滋味。Little Napoli聽聞是全港最正宗拿坡⾥薄餅店，店家只供應外賣沒堂食但如果想新鮮滾熱辣吃一件先帶回家也有一張小檯可用。店內一磚一瓦也是從拿坡里運來，以藍、黑、白三色打造充滿意大利的風情。Little Napoli供應多款⼿⼯薄餅、炸意式餡餅和以薄餅麵糰製作的焗意式三文治而且全是拿坡⾥的傳統⼝味，見微知著連外賣盒也一絲不苟除了用上牆身磚瓦花樣外，內裡的設計更有保溫作用加上透氣孔回到家中品嚐仍然熱暖。所有薄餅均以這座拿坡⾥傳統的⽯窯烤爐製作，重達4噸重的⽯窯烤爐由落訂在拿坡里組製運到香港店舖前後足足花了4個月時間，總廚Gavino Pilo的堅持和誠意可見一斑。來自薄餅發源地拿坡里的總廚Gavino Pilo所有薄餅均是即叫即做，薄餅麵糰按照傳統技術發酵及搓揉，配上Denominazione di Origine Protetta原產地認證的新鮮食材餡料，以巨型石窯爐極高溫速烤90秒炮製而成。熱騰騰製作起的Pizza

深夜又係時候放毒，之前係蔡san個YouTube認識呢間Little Napoli，一直想去，那個來自拿玻里的焗爐，以90秒時間就可以整到一底令人垂涎欲滴嘅意大利薄餅，碰巧因朋友關係，唔駛等位就有得食到，仲要食咗幾隻唔同嘅Pizza。聽過跑馬地嘅街坊話呢度好評不斷，但係可能太受歡迎，有時都可能要等一陣。不過我想講，呢一間薄餅店絕對值得你等同埋繞道而來試吓。來自意大利拿玻里嘅師傅當然使出看家本領，先吃到UESUUIANA，以豬肉腸、西蘭花葉、阿傑羅拉水牛芝士同羅馬羊奶芝士，辣椒碎為主，睇住佢由麵粉加材料，再放進焗爐𥚃面都只係幾分鐘，製成品超級吸引，脆皮之餘佢嘅用料全部都係由意大利入手，就算簡單嘅番茄都有唔同嘅種類非常講究，以平時我哋食開嘅薄餅黎講呢個係最有特色，完全係拿玻里才獨有嘅風味。傳統嘅MARGHERITA，聖馬札諾香濃茄醬，阿傑羅拉水牛芝士，羅馬羊奶芝士，鮮羅勒同橄欖油，簡單嘅材料，你就可以食得出因材料嘅講究同爐嘅關係，味道感受同平時pizza嘅唔同。食齋嘅有BUFALA推薦俾你，聖馬札諾香濃茄醬，奧勒岡，鮮羅勒，橄欖油等等，完全無肉都可以做到一種樸素得來野性嘅風味，基本上一出爐