pomodoro mozzarella triana pizza review

Pomodoro Mozzarella: Best Neapolitan pizza in the Canaries

A quiet arrival on Triana

Some restaurants arrive without much fanfare and, after just a few visits, become an indispensable fixture. Pomodoro Mozzarella, on the bustling Calle de Triana in Las Palmas de Gran Canaria, is exactly that: one of the island’s great hidden gems of Italian cuisine. It is a project that blends the soul of Neapolitan tradition with the youthful, ambitious energy of those behind it.

On one side is Riccardo Borello, the Calabrian entrepreneur who arrived in Gran Canaria over a decade ago to build the Pomodoro Mozzarella brand, now established in both Triana and Maspalomas. On the other is Antonio Cazorla, a pizzaiolo from Gran Canaria who, in 2026, has cemented his reputation as the archipelago’s finest maker of Neapolitan pizza.

Back-to-back champion

Cazorla successfully defended his title at Gastro Canarias 2026, winning Best Neapolitan Pizza at the VII Campeonato de Canarias de Pizza Gran Premio IF B Grupo Comit, an accolade he also secured the previous year. This is no honorary prize or fluke: his pizza stood out for the authenticity of its dough and was also awarded Best Image of the competition. Two consecutive years at the top of the podium is not luck; it is craftsmanship, discernment, and a profound understanding of what canonical Neapolitan pizza should be.

Discipline on the plate

The offering at Pomodoro Mozzarella is consistent from start to finish. No gimmicks, no unnecessary fusions, no concessions to easy flavours. Italian cooking as discipline: every recipe has a reason, every ingredient justifies its presence.

The undisputed star of the menu right now is La Campionessa, the pizza with which Antonio Cazorla won the 2026 Canary Islands Pizza Championship in the Neapolitan category. Currently available exclusively at the Triana location, it is a pizza that encapsulates the best of its creator: slow-fermented dough, high, airy edges (the Neapolitan cornicione in its purest form), top-tier ingredients, and a balance of flavours that alone justifies the award. Anyone wanting to understand what Neapolitan pizza means in the Canary Islands today need look no further.

More than just a champion

But La Campionessa does not stand alone. La Regina 2025 is already a house classic, featuring parmesan fonduta, fior di latte, guanciale, red onion, honey, and toasted almonds. Winner of last year’s regional competition, this combination moves between sweet and umami with effortless elegance.

La Costa di Amalfi presents a canvas of yellow tomatoes, fior di latte, taggiasca olives, anchovies, stracciatella, crystallised basil, and lemon zest (Canary Islands champion 2022), proving that the Italian coast cannot be improvised. And the Carbonara, with crispy guanciale, egg yolk, pecorino romano, and black pepper, demonstrates that the Romans also have something to say when they arrive on Triana.

The overall standard of the pizzas is, without exaggeration, among the highest to be found today anywhere in the archipelago. The artisanal dough, crafted with meticulous processes, is the common thread: light, digestible, with that slightly smoky character from the oven that transforms every bite. I can confirm that whether enjoyed in the restaurant (the ideal way) or taken away, they have become my favourites in the city.

Pasta: the perfect counterpoint

If the pizzas are the main act, the pastas provide the perfect counterpoint to round off the visit. The Carbonara deserves special mention: made according to Roman canon, no cream, with the emulsion of yolk and pecorino that tradition demands. It holds its own against anything you might find in a trattoria in Trastevere. It is a dish that reveals the kitchen understands the codes and does not transgress them without reason.

The Tagliatelle alla Coda alla Vaccinara is perhaps the most surprising option on the menu: slowly braised oxtail, dark chocolate shavings, parmesan fonduta, and parsley. A Roman-rooted recipe arriving on Triana in fine form, with that depth of flavour that only slow cooking and respect for the original recipe can deliver. A memorable dish.

The short pasta with octopus (requested on this visit with spaghetti, an adaptation the kitchen accommodates without issue) added another point in its favour. The sautéed octopus over cherry tomatoes, parsley, and taggiasca olives builds a Mediterranean seafood plate with clean flavours, executed with precision.

Desserts: sweet endings done right

The sweet chapter does not disappoint. Both tiramisus (the classic and the pistachio) are safe, well-executed bets: the sponge cake properly soaked, the cream full-bodied, the balance between coffee bitterness and controlled sweetness just right. The pistachio version adds a contemporary twist that marks the trend without betraying the original. The crema bruciata closes the meal with a well-mastered classic: vanilla, citrus notes, and caramelised sugar done to order. No pyrotechnics, just honesty.

A serious Italian proposition

Pomodoro Mozzarella Triana is today one of the most serious Italian restaurants in Las Palmas de Gran Canaria. The combination of a solid business project under Riccardo Borello, with the certified, back-to-back champion talent of Antonio Cazorla, results in a proposition where every dish makes sense, every ingredient serves its purpose, and the price (between €30 and €45 per person, including starters, dessert, and wine) not only doesn’t put you off but invites a return visit.

It is a place to revisit, to keep exploring its menu, and to tick off the pizzas and pastas still left to try. Gran Canaria’s capital has one of its strongest cards on the table right now. Find it at Calle Triana 6-B. Closed on Tuesdays only. Instagram: @pomoodoroemozzarella.

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