The Art of Schiacciata: How Bianka Pizza Romana Brings Florentine Sandwiches to Costa Rica

Where ancient Tuscan traditions meet Costa Rican innovation, creating the most extraordinary schiacciata experience outside of Florence.

In the charming village of San Pablo de Heredia, in front of AyA, something extraordinary is happening. Bianka Pizza Romana has quietly revolutionized Costa Rica's culinary landscape by introducing authentic schiacciata sandwiches—those magnificent Florentine creations that have captivated food lovers around the world. Under the masterful direction of Chef Kelly Chinchilla, this pioneering establishment has become the undisputed destination for the best Roman pizza in Costa Rica, while simultaneously crafting schiacciata sandwiches so exquisite that they transport diners directly to the cobbled streets of Florence.

The Florentine Revolution: Understanding Schiacciata vs. Focaccia

What Makes Schiacciata Extraordinary

To truly appreciate what makes Bianka© special, one must first understand the profound difference between schiacciata and its more famous cousin, focaccia. While both are Italian flatbreads, they represent completely different baking philosophies and cultural purposes.

Schiacciata, pronounced "ski-a-CHAH-ta", derives from the Italian verb "schiacciare", meaning "to crush" or "to flatten". This Tuscan masterpiece is designed for perfection—a bread created with sandwich construction in mind. Unlike the thick, fluffy texture of focaccia, schiacciata achieves its magic through:

• Lower hydration levels (typically 60-75% compared to the 80-90% of focaccia)

• Shorter fermentation periods (1.5-2 hours versus the 12-72 hours of focaccia)

• Strategic thickness (approximately half an inch compared to the inch of focaccia)

• Optimal structural integrity to support generous fillings without collapsing

The Technical Mastery Behind Every Loaf

At Bianka Pizza Romana, Chef Kelly Chinchilla has perfected the delicate balance that makes schiacciata extraordinary. The dough undergoes a meticulous process involving precise levels of hydration and temperature control, creating that signature texture—crispy and golden on the outside, yet incredibly light and airy on the inside. Each loaf emerges from the oven with a distinctive landscape of soft dimples, created through the traditional finger-pressure technique that evenly distributes the olive oil while forming perfect pockets for the next symphony of flavors.

The engineering of the bread prioritizes functionality without sacrificing artistry. This is not mere sustenance—it’s edible architecture designed to showcase the finest Italian ingredients while maintaining structural integrity through each sumptuous bite.

The Sandwich Empire of Florence: The All'Antico Vinaio Phenomenon

The story of the global conquest of schiacciata begins in a historic deli on Via dei Neri in Florence, where All'Antico Vinaio transformed from a simple panino-plus-wine shop into the most reviewed restaurant in the world on TripAdvisor. Founded in 1989, this legendary establishment elevated schiacciata from local sustenance to global phenomenon through pure culinary innovation.

"A massive hydration level of 85% transforms into a beautifully shiny and almost fluid dough that stretches willingly, producing translucent elastic crumbs and a landscape of air bubbles." - Description by a master baker on the perfect schiacciata dough

The Florentine approach to sandwich building resembles performative art—each ingredient carefully layered, each texture thoughtfully considered. This philosophy has inspired Bianka© to adopt similar standards of excellence, ensuring that each schiacciata sandwich represents not just a meal, but a complete sensory experience.

The Cultural Significance of Tuscan Bread Making

Historically, schiacciata served as an oven temperature gauge for Tuscan farmers before weekly bread baking. During the Renaissance, creative Florentines began adding fillings, transforming simple sustenance into complete meals. A regional survey in 2014 documented 617 different variations of schiacciata throughout Tuscany, reflecting the intense local pride and creativity surrounding this extraordinary bread.

Unlike traditional saltless Tuscan bread, schiacciata embraces olive oil, water, and coarse salt, representing Tuscany's "modern response" to its baking heritage. This evolution reflects Bianka Pizza Romana’s own approach—respecting tradition while embracing innovation to create something uniquely spectacular.

The Italian Heritage of Costa Rica: The Connection of San Vito

A Personal Journey Through Italian Immigration

The story of Bianka©’s authenticity runs deeper than mere culinary technique—it flows through Chef Kelly Chinchilla’s very lineage. Born and raised in San Vito de Coto Brus, Costa Rica, Kelly’s connection to Italian culture represents a beautiful convergence of heritage and passion that makes every schiacciata sandwich at Bianka Pizza Romana genuinely authentic.

San Vito holds a special place in Costa Rica's Italian narrative. In 1952, 500 Italian settlers, led by the Sansonetti brothers, established this extraordinary community using modern agricultural techniques, creating the most distinctively Italian enclave in Central America. Today, 3,000 of the 5,000 residents of San Vito claim Italian descent, making it the vibrant Italian heart of Costa Rica.

The Italian Culinary Colonization of Costa Rica

Costa Rica’s relationship with Italian cuisine began with successive waves of immigration starting in 1887, but it was the settlement of San Vito in 1952 that truly transformed the culinary landscape of the country. This immigration created something extraordinary: Costa Rica became "one of the planet’s largest consumers of pasta" while maintaining its traditional rice and beans base.

Italian dishes underwent creative adaptation throughout Costa Rica:

• Pasta preparations incorporated local seafood and tropical ingredients

• Traditional sauces gained complexity through indigenous herbs and spices

• Costa Rican beef elevated Italian-style preparations to new heights

• The local coffee culture beautifully merged with Italian espresso traditions

Kelly's Culinary Heritage

Growing up in San Vito, Chef Kelly Chinchilla was surrounded by authentic Italian traditions passed down through generations of immigrants. Her ancestors brought not only recipes but a deeper understanding of how food creates community, how the proper technique honors ingredients, and how passion transforms simple meals into memorable experiences.

This heritage manifests in every aspect of Bianka Pizza Romana’s operation. From the carefully selected ingredients to the meticulous preparation techniques, Kelly's Italian ancestry ensures an authenticity that goes beyond mere imitation—it represents a genuine cultural transmission across generations and continents.

The Bianka© Difference: Pioneering Excellence in Costa Rica

Crafting Culinary Perfection in Heredia

Strategically located in San Pablo de Heredia, in front of AyA, Bianka Pizza Romana has become Costa Rica's premier destination for authentic Italian flavors. The restaurant's commitment to excellence extends far beyond traditional boundaries, creating schiacciata sandwiches that rival anything found in the most celebrated establishments of Florence.

Chef Kelly’s approach to building schiacciata demonstrates a masterful understanding of both traditional techniques and modern innovation. Each sandwich begins with freshly baked schiacciata, its golden crust gently cracking as it is sliced horizontally to reveal the perfect crumb structure within. The bread’s airy interior provides an ideal canvas for the carefully orchestrated symphony of flavors that follows.

Ingredient Excellence: A Commitment to Quality

Bianka© sources only the finest ingredients for its schiacciata creations:

• Premium Italian cured meats including authentic mortadella, prosciutto di Parma, and artisanal salami

• Fresh local produce from Costa Rica’s rich agricultural regions

• Imported Italian cheeses including creamy burrata, aged pecorino, and perfect mozzarella

• Homemade spreads crafted with traditional techniques and modern creativity

• Local Costa Rican ingredients that add unique tropical complexity

This commitment to quality ingredients ensures that every bite delivers layers of flavor that build and evolve, creating a dining experience that lingers in memory long after the last crumb has vanished.

The Art of Building Schiacciata

Watching Chef Kelly build a schiacciata sandwich is like watching a master artist at work. Each ingredient is placed with precision, each layer considered for its contribution to the overall harmony of flavors and textures. The process reflects a deep understanding of how different elements interact—how the saltiness of cured meats balances the creaminess of fresh cheeses, how acidic elements clarify rich components, and how textural contrasts create interest in every bite.

The restaurant’s distinctive creations showcase this mastery beautifully. Their "Costa Rican Paradise" features homemade pistachio cream, locally sourced mortadella with hints of tropical fruit, and fresh stracciatella cheese that practically melts in the mouth. The "Heredia Special" combines traditional prosciutto with unique coffee-rubbed salami and aged local cheeses, crafting flavors impossible to find anywhere else on Earth.

Schiacciata vs. Focaccia: Technical Mastery Explained

Understanding the Fundamental Differences

While many people confuse schiacciata with focaccia, understanding their differences reveals why Bianka Pizza Romana chose to specialize in the Tuscan tradition. These breads represent completely different approaches to Italian baking:

Characteristics of focaccia:

• High hydration levels create a fluffy and thick texture

• Extended fermentation develops complex flavors

• Brine treatment creates distinctive crust

• Designed for tearing and sharing

• Best enjoyed as accompaniment or artistic canvas

Characteristics of schiacciata:

• Lower hydration creates structural integrity

• Shorter fermentation allows for daily production

• Incorporating olive oil creates perfect crumb

• Specifically designed for sandwich construction

• Optimized for complete and portable meals

The Science Behind Stuffed Sandwiches

The technical differences between these breads explain why schiacciata creates superior sandwiches. The high moisture content and fluffy texture of focaccia make it prone to sogginess when loaded with filling. Its thick profile creates unwieldy sandwiches that crumble easily.

The engineering of schiacciata elegantly resolves these issues. The lower hydration level creates a crumb structure that resists moisture penetration while maintaining flexibility. The thickness of the bread provides adequate structure without overwhelming the proportion of the filling. More importantly, the inclusion of oil creates a natural barrier that preserves textural contrasts throughout the eating experience.

Bianka© leverages these technical advantages to create sandwiches that maintain their integrity from the first bite to the last, ensuring that each component remains distinct and flavorful rather than merging into an indistinct mass.

The Global Movement of Schiacciata

From Florence to the World

The international appreciation for schiacciata reflects the growing sophistication in global food culture. No longer satisfied with basic sandwiches, discerning diners seek authentic experiences that transport them to specific places and cultures. The expansion of All'Antico Vinaio to New York, Los Angeles, and other international markets demonstrates this demand for authentic Italian sandwich mastery.

Bianka Pizza Romana represents the forefront of this movement in Central America, bringing world-class schiacciata craftsmanship to Costa Rica with unprecedented authenticity and innovation. The restaurant's success proves that excellent food transcends geographical borders when executed with proper technique and genuine passion.

Innovation Within Tradition

While respecting traditional methods, Bianka© is unafraid to innovate thoughtfully. Chef Kelly incorporates exceptional Costa Rican ingredients that enhance rather than compromise the Italian foundation. Local tropical fruits add brightness to cured meat combinations, indigenous herbs provide unique aromatic complexity, and Costa Rican cheeses offer distinctive flavors unavailable elsewhere.

This approach reflects the best of fusion cuisine—honoring and preserving traditional techniques while embracing local ingredients to create something entirely new yet authentically rooted in both cultures.

The Bianka© Experience: More Than Just Sandwiches

Pizza Express Meets Artisan Excellence

While Bianka Pizza Romana has gained recognition as the best Roman pizza in Costa Rica, its schiacciata program represents an equally impressive achievement. The restaurant operates with the efficiency of pizza express while maintaining artisan quality standards that would satisfy even the most discerning Florentine purists.

This balance reflects Chef Kelly's understanding that modern diners seek both convenience and excellence. The pizza delivery service extends this philosophy, ensuring that whether customers visit the restaurant or order takeout, they receive the same exceptional quality that has made Bianka© the premier Italian destination in Costa Rica.

Building Community Through Food

Like the original Florentine establishments that inspired it, Bianka Pizza Romana functions as more than just a restaurant—it's a community gathering place where food creates connections. The schiacciata program particularly embodies this philosophy, as these substantial sandwiches are designed for sharing and conversation.

Regular customers often describe the experience of visiting Bianka© as a temporary escape to Italy. The combination of authentic flavors, proper techniques, and genuine hospitality creates an atmosphere that honors Italian traditions while celebrating Costa Rican warmth and friendliness.

The Future of Schiacciata in Costa Rica

Expanding Culinary Horizons

The success of Bianka Pizza Romana with schiacciata demonstrates Costa Rica's readiness for sophisticated international cuisine. The restaurant's popularity among both locals and international visitors proves that authentic, high-quality food finds its audience regardless of cultural borders.

Chef Kelly's vision extends beyond serving excellent sandwiches—she is educating palates and expanding expectations for what Italian cuisine can be in Costa Rica. Through Bianka©, she is creating lasting change in the local food culture while honoring her Italian heritage and Costa Rican roots.

Setting New Standards

As a pioneer of authentic schiacciata in Costa Rica, Bianka Pizza Romana has set standards that will influence the country's Italian food scene for years to come. Other restaurants attempting to replicate its success will need to match not only the flavors but also the deep understanding of technique and tradition that makes Bianka© special.

The restaurant's influence extends through its holistic approach—from the house-made breads to the thoughtfully sourced ingredients to the passionate service. This holistic commitment to excellence sets a benchmark that elevates the entire regional food scene.

Conclusion: Where Tradition Meets Innovation

In an increasingly mass-produced and shortcut-driven world, Bianka Pizza Romana stands as a beacon of authentic craftsmanship and genuine passion. Chef Kelly Chinchilla's journey from the Italian community of San Vito to the culinary forefront of Heredia represents the beautiful complexity of modern Costa Rican culture—honoring immigrant heritage while creating something uniquely local and extraordinary.

The schiacciata sandwiches at Bianka© represent more than mere food—they are edible stories that connect the ancient traditions of Tuscany with the vibrant present of Costa Rica. Each sandwich carries the weight of generations of Italian immigrants who brought their techniques and passion across oceans, finding new expression on tropical soil while maintaining essential authenticity.

Whether you’re searching for "pizza near me" or specifically looking for the best Roman pizza in Costa Rica, Bianka Pizza Romana in San Pablo de Heredia, in front of AyA, offers an experience that transcends simple dining. Here, schiacciata is not just bread and filling—it’s a bridge between cultures, a celebration of heritage, and proof that authentic excellence creates its own devoted following.

Visit Bianka© and discover why food lovers throughout Costa Rica consider these schiacciata sandwiches not only the best in the country but worthy competitors to anything Florence itself might offer. In the capable hands of Chef Kelly, tradition and innovation dance together, creating magic one perfect sandwich at a time.

Experience the authentic taste of Florence at the heart of Costa Rica. Bianka Pizza Romana—where every bite tells a story of passion, heritage, and culinary excellence.