Pomodoro & Mozzarella: Triana's quiet Italian champion

Some places make a lot of noise about themselves — and then there's Pomodoro & Mozzarella. On Calle Triana, where half of Las Palmas strolls at the weekend, the little Italian restaurant keeps pleasantly to itself. No fuss, no big show, just a full dining room and the smell of slowly matured dough. It has been here for more than a decade, founded by Riccardo Borello, a Calabrian who takes his craft seriously.

And this quiet restaurant is now the place where you eat the island's best pizza. That isn't a hunch, it's official: in 2025 and 2026 the house took the Canarian pizza championship title — two years in a row. Anyone who wants to know how good Neapolitan pizza tastes doesn't have to look far on Gran Canaria.

The pizzaiolo who won it twice

Behind the titles stands Antonio Cazorla, a Gran Canarian and a pizzaiolo by passion. In the Neapolitan category he won the Canarian pizza championship in 2025 and defended the title in 2026 — a one-two that island gastronomy won't forget in a hurry.

His winning piece is called La Campionessa: a long-fermented dough, a high, airy rim — the cornicione the Neapolitans love so much — and on top only a few, but very good, ingredients. Here, less really is more. You taste the resting time in the dough, the lightness, the craft.

The pizzas that win titles

Besides La Campionessa, it's worth a look at the earlier competition pizzas, still on the menu. The Regina 2025 combines a Parmigiano fonduta with fior di latte, guanciale, red onion, a thread of honey and toasted almonds — sweet, salty and crisp in a single bite.

The Costa di Amalfi, already an award-winner in 2022, plays with yellow tomatoes, fior di latte, Taggiasca olives, anchovies, stracciatella, crystallized basil and a little lemon zest — a pizza like a summer on the Amalfi coast. If you prefer the classic, a no-frills Margherita is in very good hands here too.

And the pasta — thought through the Roman way

You'd come for the pizza and stay for the pasta. The Carbonara arrives Roman-style, without cream: just egg yolk and pecorino whisked into a silky emulsion, with crisp guanciale and plenty of black pepper. Exactly as it should be.

If you want it deeper and darker, take the Tagliatelle alla Coda alla Vaccinara: slow-braised oxtail, a shaving of dark chocolate, Parmigiano fonduta and parsley. And for the fish moment there's pasta with sautéed octopus over cherry tomato, parsley and Taggiasca olives.

And something sweet to finish

The tiramisu comes classic and in a pistachio version, both unafraid of their own creaminess. If you'd rather something lighter, take the Crema Bruciata with vanilla, a citrus note and crisply caramelized sugar. A good espresso closes the evening, as it should.

The practicalities: price, hours, second address

A full evening with a starter, main, dessert and a glass of wine comes to around €30 to €45 per person — fair for this level. It's open daily except Tuesdays. If you live or holiday in the south, there's a second Pomodoro & Mozzarella in Maspalomas.