Red Academy is a cutting-edge international centre for research, development and training in food and wine. Its history began in 2012, as the synthesis of more than a decade of entrepreneurial experience in the confectionery industry and in the tradition of fine Italian cuisine.

Since 2020, its headquarters have been in Treglio (CH), in a 660 sqm high-tech loft set within a refined design environment. The facility includes two cooking classrooms, a pastry and pizza classroom equipped with the most innovative tools, and a modern, technologically advanced theory classroom.

Red Academy has created a multi-purpose space entirely dedicated to the world of taste and food, offering a broad and diverse audience an extensive range of training programmes, product promotion activities and events.

With the aim of sharing the highest Italian and international culinary culture, ReD offers a highly qualified opportunity for training, professional development, exchange and experimentation, providing:

• vocational training courses for chefs, pastry chefs, pizza chefs and bakers, with the award of a professional qualification recognised across the EU; amateur and bespoke teaching and training programmes;
• research and development workshops on commission and funded projects;
• initiatives promoting gastronomic culture;
• corporate team-building activities.

The faculty is made up of professional and Michelin-starred chefs, master pastry chefs and pizza chefs, foodservice stakeholders and managers, sommeliers, commodities experts, nutritionists and food technologists: a team of excellence that guarantees expertise, innovation and quality.

Red Academy positions itself as a venue for accredited training and events for all those who experience food and wine as a profession, a passion or a potential future source of income. Its goal is to enhance talent, skills and gastronomic culture through structured, highly qualifying programmes.

“At ReD Academy we deliver vocational training courses for CHEFS, PASTRY CHEFS, PIZZA CHEFS and BAKERS, designed for those who wish to acquire, from the fundamentals, a thorough and recognised professional education that supports their entry into the workforce and helps them succeed in the world of fine dining” – says Francesca Mancini, Red Project Manager – “All the learning paths are structured around theory-and-practice lessons, demonstrations and visits to quality companies, in order to guarantee the broadest possible view of the food world, covering topics such as food cost, management control, marketing, oenology and nutrition. For all these reasons we wanted to establish this collaboration with Trevalli Cooperlat — a company that is deeply rooted in the local area, dynamic and modern, and that has built over time a strategic entrepreneurial position in the dairy sector. Together with Trevalli Cooperlat we will develop exciting projects, combining our academic know-how with their business strategy focused on enhancing the value of local products.”