Anna Sartori is an entrepreneur and agribusiness professional, President of the Consortium for the Protection of Fresh Mother Yeast, founded in 2022 together with other companies. With a degree in Agricultural Sciences, she is an ISO Quality Systems certifier (food sector) and has gained experience in consulting and organisational innovation, also in multinational contexts. She has been back in the family business since 1997 and now runs Pasticceria Sartori in Erba. She is an AIS sommelier, ONAF taster and has developed an original approach to the relationship between food and person, summarised in the FEIS Method, published in 2016. Throughout her career, she has won awards in national and international pastry competitions.