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Bianka® offers a unique culinary experience with our Roman pizzas and focaccias, known for their 72-hour fermentation process.
Its unmatched texture combines the fluffy and the crunchy "scrocchiarella" in every bite. Our pizza chef Kelly Chinchilla works closely with local farmers to obtain the freshest ingredients possible.
The first reason is our dough, it is light but the most important thing is that it is crispy, which is a very important characteristic of Roman pizza.
The second reason is its square presentation, similar to the pizza 'in teglia' or by weight, which is found everywhere on the streets of Rome.
The third is that we use the best Italian ingredients to guarantee a unique experience in Costa Rica.
Come try our pizza! We are the first Roman pizzeria in San Pablo de Heredia 📍 Costa Rica
