Stepping into Falcone’s vibrant new space at The Peak, we are immediately greeted by a cascade of colours and the inviting warmth of an enormous, golden brick oven – a majestic piece that feels like the heart of the kitchen. Chef Roberta De Sario stands beside her custom-made Pavesi pizza oven, grinning like a proud parent. “I love it here!” she declares with a cheeky smile. “It’s the perfect place for me because it can get too cold outside sometimes.” The contrast between her infectious fervour and the chilly mountain-top breeze sets the tone for a delightful meal.

Falcone is more than just a restaurant; it is a celebration of the chaos and beauty of Naples, the Italian city known for its animated streets, tantalising food and robust flavours. It’s not every day you witness chefs merging traditional techniques with modern twists, but that’s the magic recipe at Falcone. De Sario, who has spent over a decade honing her craft and was recently named among the 100 best pizza chefs in the world, and Chef Josh Stumbaugh, whose light-hearted connection to falcon breeding undoubtedly adds an intriguing twist to the story, invite diners into their world of neo-Neapolitan delights.

When Chef Roberta is asked what inspired her to introduce this take on pizza- and pasta-centric cuisine to Hong Kong’s culinary landscape, the Neapolitan responds with palpable passion: “I wanted to share a piece of my heritage, with the energy, passion and history of our pizza embedded in every slice.” With this philosophy in mind, we belly up to the table, ready to experience something both familiar and refreshingly innovative.

The adventure begins with Zuppa di Ceci e Vongole, a chickpea and clam soup that takes us right to the Campanian coastline. Chef Josh describes it as an homage to the region’s fishermen, who look to hearty chickpeas to provide much-needed protein when they are out on their boats. When the legumes are paired with Manila clams and a briny sauce finished with a drizzle of olive oil, each spoonful feels like a warm hug on a cool day. The attention to detail, with roasted rosemary adding a fragrant note, is a chef’s kiss moment.

Next comes Strozzapreti Basilico e Tonno, a finely crafted hand-rolled pasta with vivid green basil pesto, sundried tomatoes and exquisite tuna confit. “It’s a delicious mix of fresh basil and tangy sundried tomato, and it hits the land and sea perspective of Campania,” he explains. Each bite dances on the palate, balancing simplicity and vibrancy in perfect harmony.

Apart from the signature pizzas, baked for longer and at a lower temperature than the common Neapolitan slices, Falcone’s pièce de résistance is a dolci. Torta dell’Ubriacone, a citrus ‘hangover cake’ that embodies Naples’ spirit, is the ideal note to finish the meal. Moist and zesty, it captures the heights of flavour and offers a light-hearted sweetness. As we take the last bite, we cannot help but feel just a bit lighter, as if we too have soared above the city on a golden falcon.

Before we bid adieu, we have one last chance to chat with the chefs about their philosophies. De Sario offers sage advice for aspiring pizzaiolos: “Master the art with passion, uphold tradition, but don’t be afraid to innovate!” Stumbaugh chimes in, echoing the importance of storytelling in every dish, whether traditional or inspired by their travels. “Each plate should tell a story, reflecting the people and places that shaped us,” he opines.

The soul of Falcone lies not only in its incredible food but also in the community forged between chefs and guests. The moment the first diners sit at their pink and green upholstered chairs, the irresistible spirit of Naples fills the air. Chef Roberta reminisces: “On the opening night, I had tears of joy in my eyes, seeing people embrace the spirit of Naples.” For Chef Josh, the laughter and commingling of voices bring a sense of family, proving that food is about connection, whether on the edge of a bustling city or at the top of The Peak.

At Falcone, the energy of Naples intertwines with the essence of Hong Kong while forging unforgettable memories, and the sky is truly the limit.

Falcone, Shop G02, G/F, Peak Galleria, 118 Peak Road, The Peak

Photos: Falcone    Video: Jack Fontanilla