New Caputo flour has arrived at Bianka Costa Rica

A flour that lives up to our dough

We have some news that has our chests puffed out with pride. At Bianka© we are now official representatives of Caputo, the most recognized Italian flour in the world of pizza. And we are not talking about just any flour: we are baking with Caputo Saccorosso, the darling of Rome's pizzaioli.

Why are we so excited? Because our Pizza in Teglia Romana has always lived for one thing: long fermentation. Up to 96 hours of resting to achieve that light crumb, that crispy crust, and that digestibility you already know. The Saccorosso is made exactly for that — with a W value of 300 to 320 and a perfect balance between strength and elasticity, it withstands without giving up those long hours in the proofing chamber that give life to each teglia.

In simple terms: the best flour, for the best Roman pizzeria in Costa Rica. And we say this without shame, because we were the first to bring authentic Roman pizza to the country.

So now you know: next time you are looking for "in teglia", come taste the difference with your own teeth. Book your table, order pizza to-go, or stop by our new location in 📍 San Pablo de Heredia.

And before you go… something sweet.

This weekend the special Panna Cotta flew off the shelves… and you kept asking for it. This week we have it back at Bianka©, but only while supplies last.

Come in. Eat. Come back.

(and save room for dessert)

Buon appetito,

We look forward to seeing you!