Cristina, autor en Todolí Citrus Fundació

Green Gazpacho with Tuna and Tomato Spheres _ Recipe from La Sucursal Restaurant

Cristina2025-07-29T17:43:15+02:00

It is said that gazpacho was once a humble dish, created by shepherds and farmers to cool off and make use of whatever ingredients they had on hand. Today, it still serves that purpose — hence the countless versions and creative adaptations. In this recipe, chef Fran Espí —head of the kitchen at La Sucursal the elegant restaurant located inside Veles e Vents in the port of València— elevates this summer classic into a refined experience, full of technique and contrasts. His take turns the gazpacho green and pairs it with frozen tomato spheres — a visual and temperature

Green Gazpacho with Tuna and Tomato Spheres _ Recipe from La Sucursal RestaurantCristina2025-07-29T17:43:15+02:00

Avant-Garde Cinema in the Garden 2025

Cristina2025-07-28T16:06:07+02:00

“I speak of a garden, I dream” On September 20th, we will celebrate the fourth edition of Avant-Garde Cinema in the Garden, an event held at El Bartolí, home of the Todolí Citrus Fundació. As in previous years, the program is curated by Andrea Franco, programmer and curator, who invites us on a cinematic journey under the evocative title “I speak of a garden, I dream”—a selection of works revolving around dreamed and imaginary gardens. As an introduction, we share a fragment from her curatorial text: “Whether in the wild garden, where grasses grow freely, or in the carefully

Avant-Garde Cinema in the Garden 2025Cristina2025-07-28T16:06:07+02:00

Sharing Knowledge Bears Fruit

Cristina2025-06-26T22:07:49+02:00

At Todolí Citrus Fundació, we believe in the transformative power of education and the value of shared knowledge. That’s why it has been a pleasure to collaborate with the García-Ibáñez Group in organising the specialised courses on pruning and grafting recently held at our facilities. The García-Ibáñez Group contributed their teaching experience, organisational skills and a highly practical approach, while we at the Foundation provided the space and agricultural resources, creating a synergy we hope to repeat in future editions. The theoretical sessions took place in our gastronomic laboratory, a versatile space that functions both as a classroom and a

Sharing Knowledge Bears FruitCristina2025-06-26T22:07:49+02:00

SYLEX Sour _ Recipe from SYLEX CITRIC GIN

Cristina2025-06-26T18:11:25+02:00

SYLEX CITRIC GIN is a unique artisanal gin born on the shores of the Mediterranean and distilled with five exceptional citrus varieties, all selected from the botanical collection of the Todolí Citrus Fundació: Citrus maxima, Borneo Lumia, Marrakech Lime, Bitter orange, and Kumquat. To this vibrant blend of citrus is added sea fennel, a coastal plant rich in essential oils, bringing freshness and a subtle salty touch reminiscent of the sea breeze. The result is a signature gin, fresh and aromatic, perfect for enjoying as a simple gin and tonic, though it truly shines in creative mixology. This cocktail, the

SYLEX Sour _ Recipe from SYLEX CITRIC GINCristina2025-06-26T18:11:25+02:00

The gin that tastes like Valencia _ Las Provincias

Cristina2025-06-26T19:58:34+02:00

Media: Las Provincias Original tittle: La ginebra que sabe a Valencia Author: Santi Hernández Date: 19th Juny 2025 The gin that tastes like Valencia The innovative proposal of a group of entrepreneurs based on Vicente Todolí's citrus garden in Palmera. I could not have imagined that behind Sylex Citric Gin there was such an original idea, where the roots of our Mediterranean were so present and where citrus fruits were the protagonists. You don't have to be very clever to know that a good gin and tonic is usually accompanied by a touch of citrus, but on this occasion citrus

The gin that tastes like Valencia _ Las ProvinciasCristina2025-06-26T19:58:34+02:00

All i Pebre Rice with preserved lemons _ Recipe by Luis Valls

Cristina2025-06-12T15:37:06+02:00

Luis Valls is the head chef at El Poblet, the two-Michelin-starred restaurant in Valencia founded by Quique Dacosta. Renowned for his sensitivity to local ingredients and his reinterpretation of Valencian culinary tradition, Valls blends technical mastery with conceptual depth, drawing on taste memory from a territorial perspective. In his cuisine, citrus fruits play a key role in reimagining historic recipes through a contemporary lens. His deep respect for the Valencian recipe heritage and his talent for giving it new dimensions have made Valls one of the most internationally respected voices in the gastronomy of the Valencian Community. All i

All i Pebre Rice with preserved lemons _ Recipe by Luis VallsCristina2025-06-12T15:37:06+02:00

Todolí Citrus Fundació at Tasta Gandia 2025

Cristina2025-05-27T06:46:21+02:00

Todolí Citrus Fundació will participate for the first time in the Tasta Gandia Gastronomic Fair, which will be held from 5 to 8 June 2025 at the Moll dels Borja in Gandia. This gastronomic event combines tradition and innovation, bringing together renowned chefs, local producers and food lovers. We invite all those interested to visit us in our space during the fair, where they will be able to discover the richness of our citrus fruits and taste some of our proposals. This event coincides with the 50th International Fideuà and Gastronomy Competition, which for the first time will be

Todolí Citrus Fundació at Tasta Gandia 2025Cristina2025-05-27T06:46:21+02:00

A Médici from Palmera _ Posdata _ Levante-EMV

Cristina2025-05-26T11:43:26+02:00

Media: Posdata _ Suplemento literario de Levante-EMV Original tittle: Un Mèdici de Palmera Author: Angels Gregori Photography: Ricardo Gómez-Acebo Date: 24th May 2025 A Médici from Palmera Once, at one of the meals with Vicent Todolí in which he kept talking about literature in a way that was as suggestive as it was unacademic, without any desire to give lessons on anything, but rather conveying the passion that books had given him throughout his life, I asked him why he had not devoted himself to literature. And he answered me briefly but forcefully: because he had too much respect

A Médici from Palmera _ Posdata _ Levante-EMVCristina2025-05-26T11:43:26+02:00

Dark Chocolate Bar with Kumquat _ Recipe by Cristina Pareja

Cristina2025-05-20T13:30:42+02:00

We discovered this recipe thanks to the Hoy por Hoy programme hosted by Àngels Barceló on Cadena SER. A few days ago, landscape designer Eduardo Barba shared his recent visit to Todolí Citrus Fundació in a radio segment titled Un paseo por el huerto de cítricos de Vicent Todolí A walk through Vicent Todolí’s citrus orchard. At the end of the show, journalist Cristina Pareja shared this delicious recipe. Cristina is a music researcher and a passionate home cook. She contributes recipes and culinary tips on GastroSER at Cadena SER, and also participates in the consumer programme Código de barras

Dark Chocolate Bar with Kumquat _ Recipe by Cristina ParejaCristina2025-05-20T13:30:42+02:00

A world art heavyweight has written the great defence of the Valencian orchard_El Confidencial

Cristina2025-05-18T17:22:39+02:00

Media: El Confidencial.com Original title: Un peso pesado del arte mundial ha escrito la gran defensa de la huerta valenciana Author: Miquel Molins Date: 18th May 2025 A MUSEUM OF TREES A world art heavyweight has written the great defence of the Valencian orchard Vicent Todolí, the former director of the Tate Modern, the Serralves Museum and the IVAM, has written an atypical book about his career in art... and his garden. Who is Todolí is usually one of the most recurrent questions in any report on Todolí. Todolí is a pope of world art. But he is also

A world art heavyweight has written the great defence of the Valencian orchard_El ConfidencialCristina2025-05-18T17:22:39+02:00

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