Until May 14, Fiera Milano is hosting TuttoFood 2026, Europe’s most important showcase for the agri-food industry. What's so exciting about it? First and foremost, a new generation of yeast specialists. One of the event's most iconic images is that of fifteen yeast makers under 30 who have traveled from all over Italy to participate in a sourdough starter competition. This image serves as a powerful reminder that Italian artisanal expertise is not merely becoming folklore; rather, it is being ardently inherited by the next generation. It is evident in the fair's corridors that Made in Italy has evolved into a global language. From the reinterpretation of pizza by a Polish master pizza chef to the challenge of summer panettone by youth yeast makers, to the creation of cocktails with Sicilian blood orange and Prosecco. Northern European customers, American operators, and Asian delegations are all present, looking for the best of the Italian supply chain. The recent classification by UNESCO of Italian cuisine as an Intangible Cultural Heritage of Humanity strengthens its symbolic worth as a site of remembrance, innovation, and conviviality.