@Franci if you like the taste and results from Fleischmann's have you considered their instant yeast? One time I tried SAF but I went back to Fleischmann's. I buy it by the pound and it keeps nicely in the freezer. Essentially forever.
I can't understand why a baker would want any other form of yeast than instant.* Though the different strains of yeast from different manufacturers undoubtedly have subtle differences. Could I tell in a blind tasting? Not sure, probably not.
I'd be interested to know if Italy has a favored yeast purveyor other than SAF or Fleischmann's. They are the only two brands with which I have experience.
*I'm not considering sourdough organisms here.
Edit: I agree with @paulraphael (and Professor Calvel) that yeast taste is a defect. When I make my batch of poolish I use less than an eighth teaspoon of instant yeast. Sometimes I even bother to weigh it out.
