The two-story pizzeria in Central is dormant for the afternoon, a customer walks in to book for the next day. But chef Salvatore Fiata apologises, most reservations are filled the following week. During the weekend, the building is absolutely packed with booming music and busy orders, and the queue stretches down Staunton Street. It has become Salvatore’s ritual to knead and slide pre-cut dough into the oven repeatedly around 200 times a day, in under a few minutes.

Only using three ingredients to top off pizzas, these filling combinations are classic yet simple, making the pizzeria a popular spot. “The best pizza is the simple one, no more than three products on the pizza,” he says. “I don't want you to feel heavy. When you eat, I want you to feel the product and the quality, not just because it's too much.”

Salvatore is a simple man, he just loves making pizzas. Coming from Capodrise, an Italian city of 40,000 people, he came to Hong Kong in 2018. Growing up in a family of pizza makers, he worked his way up to become a chef. Initially, he planned to stay for a week in Hong Kong to help out a restaurant, but then he decided to stay for good.

Opening Fiata in 2020, Salvatore is delighted to share a piece of his culture with the city. Ranking third place in the top 50 Pizza Asia-Pacific 2025, Fiata serves textured pizzas covered in fresh tomato, cheese, and nuts. Salvatore wants customers to come in for those handmade pizzas, rather than for its award-winning status.

“I want to bring my city here,” he says. “I just bring here all the old traditional pizzas and just change a little bit. They are all the history of Italy.”

However, Salvatore does not plan to open another branch. He wants this to be the only one. Unlike fine dining, this pizzeria teems with life past sunset, bringing high spirits to the community. The unpretentious trait of a pizzeria attracts friends and families to enjoy a slice.

Watch the video now for more details.

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