On April 18 and 19, 2026, Todolí Citrus Fundació took part in a gathering held in Sanlúcar de Barrameda, organized by Bodegas Hidalgo La Gitana, which brought together around 80 attendees from different regions across Spain, united by a shared celebration of wine culture, gastronomy, and citrus.

Representing the Foundation were its president, Vicent Todolí, and its managing director, Cristina Giménez.

Saturday’s programme took place at the historic Bodega San Luis, where attendees were able to discover first-hand the winery’s production processes through a guided tour. The experience continued with a lunch at the restaurant Entrebotas, during which Vicent Todolí led a guided tasting of the Foundation’s citrus varieties, introducing their diversity and singularity in dialogue with Hidalgo’s wines.

The menu, specially designed for the occasion, offered a gastronomic journey in which citrus fruits were integrated into each dish: from almadraba tuna ham with soy oil and lime, to steak tartar on regañá bread with piparra pepper espuma, Eureka lemon, caper berries, and kumquat; low-temperature corvina with Bartolí bitter orange; or grilled duck magret with Melogold grapefruit and vegetables from Sanlúcar’s navazo gardens. The meal concluded with a tocino de cielo infused with oloroso sherry, served with Mediterranean Ava Tardivo mandarin cream, almond tuile, and candied citron.

The day concluded with a flamenco performance, bringing a fitting close to an afternoon defined by the dialogue between landscape, product, and tradition.

On Sunday, the programme continued with a visit to the Palacio de los Guzmán, headquarters of the Fundación Casa Medina Sidonia, followed by a walk through the city to Bajo de Guía, allowing attendees to further explore the historical and cultural context of the area.

Part of the proceeds from the lunch were donated to Todolí Citrus Fundació, contributing to the development of its cultural and agricultural projects.

This gathering strengthens the ties between territories in a context where tradition, biodiversity, and gastronomy come together.