Cristina

Final Squeeze _ Minh Ngọc Nguyễn

Cristina2026-08-30T16:06:49+02:00

Artist: Minh Ngọc Nguyễn Title: Final Squeeze Medium: Photography Date: 2025 Edition: 3/3 + 2 AP Todolí Citrus Fundació Collection The extraordinary diversity of forms, colours and meanings associated with citrus fruits has made them cultural symbols present in numerous traditions around the world. In Final Squeeze, Minh Ngọc Nguyễn takes a red grapefruit as a starting point to explore the relationships between image, identity and representation. The photograph depicts the fruit subjected to intense pressure by a rubber band that compresses its surface to the limits of its resistance. Captured with the formal precision characteristic of

Final Squeeze _ Minh Ngọc NguyễnCristina2026-08-30T16:06:49+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

Untitled _ Nicolás Ortigosa Yoldi

Cristina2026-08-30T16:07:02+02:00

Untitled, 2018-2025 Artist: Nicolás Ortigosa Yoldi Materials: Graphite on paper Technique: Drawing. Collage Dimensions: 196 × 206 cm and 158 × 190 cm Todolí Citrus Fundació Collection Donated by the artist Spontaneous mutations and natural hybridisations have given rise to much of the diversity of citrus fruits we know today. This capacity for adaptation and change forms the starting point for these two works created by Nicolás Ortigosa Yoldi for Todolí Citrus Fundació between 2018 and 2025. Developed through drawing and collage on paper, the works are the result of several years of visits to the El

Untitled _ Nicolás Ortigosa YoldiCristina2026-08-30T16:07:02+02:00

Todolí Citrus Fundació at Tasta Gandia 2025

Cristina2026-02-11T11:03:24+01:00

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

Todolí Citrus Fundació at Tasta Gandia 2025Cristina2026-02-11T11:03:24+01:00

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

The garden that reads like a museum_Las Provincias

Cristina2025-05-21T19:05:40+02:00

Media: Las Provincias Original title: El jardín que se lee como un museo Author: Jorge Alacid Date: 17th May 2025 The garden that reads like a museum Todolí's double masterpiece. The former director of IVAM meditates in a recent publication on the relationship between nature and the human being and the transformative power of art. Final page of ‘Quisiera crear un jardín (y verlo crecer)’. Last line of text: ‘What is a garden if not a self-portrait’. The phrase born of the inspiration of Vicente Todolí, a prestigious personality on the Valencian, Spanish and international art scene, embodies the

The garden that reads like a museum_Las ProvinciasCristina2025-05-21T19:05:40+02:00

Aubergine tempura with egg marinated in miso-yuzu_Restaurant Gloriamar’s recipe

Cristina2025-05-16T18:47:30+02:00

Gloriamar restaurant, located on the seafront of Piles beach (Valencia), combines the traditional cuisine of the area with more daring and exotic proposals. Its menu, inspired by the Mediterranean, incorporates oriental influences and a creative use of citrus fruits, which bring freshness and a unique nuance to many of its dishes. Aubergine tempura with egg marinated in miso-yuzu 1. Aubergine tempura Ingredients 200 g Chinese aubergine Soda c/s Flour c/s Preparation Cut the aubergine into 2 x 3 cm cubes and leave in the soda for 30 minutes. Drain the aubergine from the soda, roll in flour and fry at

Aubergine tempura with egg marinated in miso-yuzu_Restaurant Gloriamar’s recipeCristina2025-05-16T18:47:30+02:00

About Cristina