Creating a dough is an ancient knowledge, made of slow gestures, of hands that listen, of times that cannot be forced. But this does not mean it must remain still in time. For us, innovating does not mean moving away from tradition, but understanding it thoroughly to give it new life. Every modern technique, every contemporary approach, every experiment we propose comes from a deep knowledge of the theory. We study the processes, we understand what happens inside every flour, inside every fermentation, inside every dough, because only in this way can we predict, correct, improve. Theory is not an obstacle to creativity, it is what sets it free. Because when you really know how something works, you can allow yourself to play, to dare, to push yourself further without losing control. That is where practice stops being hard work and becomes a craft, an art, an identity. Our goal is to transmit this approach: a solid, conscious method, capable of adapting and evolving. We do not chase trends: we build skills. Because the future of any type of dough is in the hands of those who know how to listen to the past and know enough to be able to transform it.