Bianka: Pioneers in Bringing Authentic Roman Pizza in Teglia to Costa Rica

Bianka© takes pride in being a pioneer in bringing authentic Pizza In Teglia Romana to Costa Rican palates, introducing an Italian tradition that forever transformed the street food culture in Rome during the 1960s.

Imagine this: Roman soldiers returning from campaigns, grinding wheat into flour, crushing it with their shields, and baking it over campfires.

They had no idea they were creating what would become one of the most beloved culinary exports from 🇮🇹 Italy.

Today, that same tradition lives on in the crispy golden squares of Roman-style pizza that have conquered palates from Rome to Costa Rica.

What Is Pizza In Teglia Romana? The Art of the Roman Tray

Pizza In Teglia, also known as "pizza al taglio" (pizza by the cut), represents one of the most significant innovations in Italian gastronomic culture. Born in the working-class neighborhoods of Rome during the 1960s, this rectangular pizza is characterized by its unique texture that combines a crispy base with an extraordinarily light and airy interior.

The Origins: From Necessity Comes Excellence

The story of Pizza In Teglia began as a practical solution to feed construction workers, students, and families seeking affordable and plentiful meals. Unlike Neapolitan pizza, which followed strict rules, Roman pizza embraced creativity and democratic accessibility.

As a culinary expert notes: "What distinguishes Roman pizza from Neapolitan pizza is that in Rome, almost anything goes, from the ingredients to the type of oven". This philosophy of creative freedom is exactly what Bianka© brings to Costa Rica.

The Secret of Extended Fermentation

The real revolution of Pizza In Teglia came in 1981 when Roman innovators extended the fermentation process from the traditional 2-3 hours to an extraordinary period of 24 to 72 hours. This technical change, combined with the increase in hydration from 60% to 80-90%, created the light and airy texture that defines modern Roman pizza.

At Bianka©, we honor this tradition with our own extended fermentation process, allowing our doughs to develop those complex flavors and superior digestibility that characterize authentic Roman pizza.

The Mastery of High Hydration

Handling dough with high hydration (75-90% water) requires precise soft kneading techniques and stretching methods that preserve air bubbles. This sophisticated technical process produces the distinctive contrast of textures: a crispy base with a filled interior of large alveoli that creates that unique lightness sensation.

In Teglia vs Al Taglio: Two Names, One Roman Passion

While many use the terms "pizza in teglia" and "pizza al taglio" interchangeably, there is a subtle yet important difference that every Roman pizza lover should know.

"Pizza in teglia" specifically refers to the preparation method - it literally means "pizza in tray". This term describes the technique of baking pizza in rectangular steel trays, allowing for the development of that characteristic crispy base while the interior remains light and airy.

"Pizza al taglio", on the other hand, literally means "pizza by the cut" and refers to the serving method. This designation emphasizes how it is presented to the customer: cut into rectangular portions and sold by weight, traditionally wrapped in paper for takeout.

Pizza Al Taglio: Pizza by the Cut

Pizza al taglio, whose recipe has been refined over time thanks to the use of a decidedly more hydrated dough, characterized by the presence of olive oil and a long fermentation, represents perhaps Rome's greatest contribution to street food culture.

How does Roman pizza al taglio work? You point, they cut, you pay by weight.

It’s the democracy of pizza in action. Construction workers grabbing breakfast, students counting coins for lunch, executives sneaking snacks in the afternoon – everyone gets exactly what they want.

The beauty lies in its versatility. Examples include pesto pizza, "bianca" white pizza, and even a creative potato pizza. Yes, potato on pizza. Trust the Romans on this.

The Unexpected Italian Romance of Costa Rica

This is where our story takes an unexpected turn. While you might expect Roman pizza to flourish in New York or London, one of its most passionate adoptions occurred in Costa Rica. This is not random – it is the result of a fascinating immigration story that transformed Central American cuisine.

When Italian settlers arrived in Costa Rica in the 1950s, they didn’t just bring recipes – they brought an entire food philosophy. Today, Costa Rica has become one of the largest consumers of pasta on the planet, and Italian restaurants dot the landscape from San José to the coasts. At Bianka© in San Pablo de Heredia, we are part of this tradition, serving the best Roman-style in teglia pizza throughout Costa Rica.

Our pizza menu reflects both Roman tradition and Costa Rican innovation.

We use local ingredients when they enhance the flavor – Costa Rican vegetables bring a freshness that even Roman markets would envy. But the technique? That is pure Roman, from extended fermentation to electric oven baking that provides our pizza with its characteristic crunch.

When you search for "pizza near me" in Heredia, when you want "the best Pizza In Teglia Romana", when you want to experience the authentic "Pizza Romana Costa Rica", Bianka© is not just an option – it is the inevitable destination for true lovers of Italian pizza.

The Science of Pizza in Teglia

Different types of flour are used for Roman pizza dough, but the common factor is its great strength, its ability to withstand a long preparation process and absorb large amounts of water. What’s the magic number? A W value greater than 300 – that is the indicator of flour strength.

But here’s the secret no one talks about: To make a good Roman pizza, the dough must have a hydration percentage greater than 60%.

Some modern pizzaiolos take it up to 80% or even 90%. This is not just showing off numbers – higher hydration means lighter pizza, easier digestion, and that distinctive texture that distinguishes the Roman style.

For those searching for pizza near me in Costa Rica, this technical precision matters. When ordering from Bianka©, you're not just getting Roman in teglia pizza service – you’re getting pizza made with the same scientific approach that Roman masters have perfected over decades.

As the first to offer authentic Pizza In Teglia Romana in Costa Rica, Bianka© stands at the forefront of a new gastronomic era. Our chef Kelly Chinchilla has perfected the art of creating the perfect dough, using traditional Roman techniques adapted with local fresh ingredients.

Breaking the Rules (Roman Style)

While Naples treats pizza-making as a religion with strict commandments, Rome treats it like jazz – there’s a structure, but improvisation is encouraged. Romans call it "scrocchiarella" (translation: crispy), but the legendary pie goes beyond simply a characteristic texture.

Modern Roman pizzaiolos are pushing boundaries that would make traditional Neapolitans faint. Mackerel with grape jelly? Watermelon and octopus carpaccio? These are not gimmicks – they are evolution. The Roman approach says if it tastes good and the crust can hold it, it belongs on pizza.

The Next Day Test

The beauty of pizza style in teglia is that afterward, you don’t feel full. This isn't marketing jargon – it's science. Extended fermentation breaks down complex proteins and starches, making the pizza easier to digest. You can eat Roman pizza for dinner and wake up feeling human, not like you've swallowed a brick.

This digestibility factor has made Roman pizza increasingly popular among health-conscious diners. At Bianka©, we’ve had customers switch from other styles of pizza specifically because they can enjoy our Roman pizza without the usual food coma that follows.

Why Pizza In Teglia Is Superior

Versatility Without Compromise

The rectangular structure of Pizza In Teglia allows for creative combinations that are impossible with other techniques. Its proper thickness supports abundant ingredients without compromising structural integrity, while the generous surface offers the perfect canvas for artistic culinary expressions.

Digestibility and Satisfaction

One of the most appreciated characteristics of Roman pizza is its superior digestibility. The extended fermentation and specific preparation techniques create a pizza that satisfies without the heavy feeling, perfect for Costa Rica’s tropical climate.

Your Roman Embassy in San Pablo de Heredia

Every slice of authentic Roman pizza in teglia tells a story – of post-war innovation, working-class ingenuity, and the beautiful chaos of Rome itself.

Today, Roman pizza can be found all over the world, and it has become one of the most popular styles of pizza.

Here in San Pablo de Heredia, Costa Rica, Bianka© serves as your local Roman embassy. Our Roman pizza brings you more than just food – it’s a piece of history, perfected over decades and delivered fresh to your door.

Whether you crave a classic Margherita or you're ready to explore our innovative ingredients inspired by both Roman tradition and Costa Rican ingredients, we are here to prove that the best Roman pizza in Costa Rica is not just a claim – it’s a promise we fulfill, one perfectly crispy slice at a time.

The next time you bite into a piece of Roman pizza and hear that distinctive crunch, remember: you’re not just eating pizza. You’re participating in a tradition that spans from ancient Roman soldiers to modern Costa Rican tables, a testament to how the simplest meals, well made, can conquer the world.

Experience authentic Roman-style pizza at Bianka© in San Pablo de Heredia. Check our pizza menu online or search "pizza romana in teglia" to discover why we’re known for the best Roman pizza in Costa Rica. From traditional recipes to pizza express delivery, we bring Rome to your doorstep.