A seasonal variation showcasing seasonal pear and the restaurant's commitment to ingredient quality. The sweet pear juice caramelizes slightly in the oven, while the pungent gorgonzola softens into the crust. Walnuts add crunch and earthy depth. Most reviewers highlight this as proof Cancino takes risks beyond traditional pizza boundaries.
Tips from diners
If you're hesitant about fruit on pizza, start here — the pear-gorgonzola combination is accessible and elegant, not gimmicky.
This pizza showcases the restaurant's signature blend of Italian technique and Mexican ingredients. The charred, crispy crust from the 400-degree stone oven provides contrast to the creamy huitlacoche and fresh Oaxaca cheese. Corn grains and jalapeño add sweet and spicy notes, creating a dish that feels distinctly Mexico City.
Tips from diners
Order this if you've never had huitlacoche before — the smoky corn flavor pairs beautifully with the charred crust. Not available everywhere, so take advantage when you're here.
A simple Italian starter that relies entirely on ingredient quality — mozzarella, tomatoes, basil, and oil. Reviewers consistently praise Cancino's insalata as fresh and properly balanced. The soft cheese, ripe tomatoes, and fragrant basil feel like an extension of the pizza philosophy: respect good ingredients, don't overshadow them.
Tips from diners
Order this first while waiting for pizza — it's light and refreshing, and it arrives quickly. Drizzle with the good olive oil they provide.
A traditional Italian-style pizza that highlights the restaurant's wood-fired technique. The prosciutto crisps slightly from the heat, adding a salty counterpoint to the peppery arugula added after baking. The aged cheese melts into the sauce, creating depth beneath the fresh, bitter greens.
Tips from diners
The wood-fired crust is the star here — ask them to make it well-done if you prefer it extra crispy. The 400-degree ovens reach the edges fast.
A classic cheese lover's pizza that demonstrates Cancino's respect for simple, quality ingredients. The four contrasting cheeses—creamy mozzarella, pungent gorgonzola, tangy goat, and soft brie—balance against the burst of sweet green grapes. The thin, wood-fired crust stays crispy at the edges while remaining tender in the center.
Tips from diners
Pair this with a light Italian white or the house wine list — the grapes and cheese combination really benefits from the right wine choice.
Opened in 2011, Cancino honors a century-old Italian recipe brought to Mexico by Mr. Cancino eighty years ago. The restaurant's 400-degree stone ovens use oak and pine wood to achieve crispy, charred crusts. Located across from the iconic Cibeles Fountain in Roma, it blends traditional Italian technique with Mexican ingredients like huitlacoche and Oaxaca cheese.
Book ahead on weekends and Friday nights — the plaza location is iconic, and tables fill early. The patio seating across from Cibeles is worth requesting.
The cocktail list is thoughtful and pairs well with pizza. Ask for house recommendations if you're open to trying something beyond wine.
The wood-fired oven is visible from seating — watching the pizzas cook adds to the experience. Arrive early enough to grab a counter or window spot.
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