Actually, for the past few months, I've been using a spontaneous culture that, in the jar has a really potent - to the point of unpleasant - acidic/vinegar smell but has wonderful smell and flavor when used in the dough. I may not go back to Ischia, and I never thought much of Camaldoli - certainly nothing wrong with it - I just prefered Ischia. Camaldoli went down the drain years ago.
This brings up another interesting part about using a culture. Two people can use the same culture (and the same exact formula for that matter) and get very different results. My guess is that if Dylan made me his pizza with Ischia and Camaldoli, I'd prefer the Camaldoli pie too. Likewise, there are literally dozens of people who have used my formula with Ischia and their pizza looks nothing like mine. There are simply too many variables that are difficult, if not impossible to identify let alone control.