It is interesting reading the posts left here, as with different countries cappuccinos are made so differently. I am from new zealand and i have never heard of such a thing as a 'wet' or 'dry' cappa before. But i know what a correct cappa is in italy is completely different than what you would expect here. Apart from how the customer wants/expects the drink to be... i think to define what a drink should be like you just look straight to those at the top of the game...i mean -do you see most competitors at the WBC using a spoon to put chunky chunky foam on the top of a cappa or do you see them pour the milk with fluidity?
So if you're a traditionalist go for gold with the ways of italy, if not check out some of the vid's and stuff from the WBC, they're great to watch and learn from.