Cristina

Goshua Curd with Candied Bergamot and Citron Recipe by Joanna Artieda Goshua is a family-run company that has been crafting dairy products using fresh local milk for more than six decades. Its name comes from the Basque word goxua, meaning sweet, delicious or tasty, a definition that perfectly suits one of its most iconic creations: curd, presented in the distinctive clay pot that the company itself popularised and which has become one of the most recognisable symbols of this traditional dessert. This recipe comes from the book Recetas Goshua con amigos (Goshua Recipes with Friends), a publication bringing

Montse Guillén’s Lemon DelightsWith this recipe, we would like to remember Montse Guillén, who passed away a year ago and left us with many wonderful culinary memories. A cook, researcher and cultural agitator, Montse understood cooking as a space for experimentation, encounters and shared creativity.Together with Antoni Miralda, she formed one of the most singular collaborations between art and gastronomy of recent decades. They were partners in life and creation, united by curiosity, visuality and a deeply free approach to food. From projects such as International Tapas Bar & Restaurant in New York to the many initiatives developed

At Todolí Citrus Fundació, we begin a new stage in culinary research with citrus, led by chef Cristóbal González Pons, recently incorporated into the team. Those who experienced his restaurant Brou in Pedreguer remember a precise and luminous cuisine, capable of naturally bridging Mediterranean tradition with a contemporary perspective. Now, his cooking—deeply rooted in the Valencian territory—becomes part of the Bartolí Lab, where citrus fruits take centre stage as a creative axis, and where product, technique and research converge. This classic sea bass ceviche is a statement of intent: respect for the product, balance of acidity and