A blend of stone-ground flours with wheat germ from Mulino Casillo for an exceptional dough, combined with various types of fermentation, either with preferments or direct dough, but always with very high hydration reaching up to 90%. This technique results in the famous "Spicchi d'aria," steamed Focaccia, or the pan pizza, achieving excellent results in terms of fragrance and melt-in-the-mouth texture.