Cristina, autor en Todolicitrus Fundació

Fountain Citrus Deliciosa _ Jorge Peris

Cristina2025-10-20T08:54:38+02:00

Fountain Citrus Deliciosa, 2025 Title: Fountain Citrus Deliciosa, 2025Artist: Jorge Peris (Alzira, 1969)Materials: stone, cement, copper, hydraulic system, water, Citrus deliciosaDimensions: 10 × 6 × 3 metersExecuted by: Obres Leal S.L.U.Collection Todolí Citrus FundacióDonated by the artistThe Citrus deliciosa is a highly aromatic, sweet, and juicy mandarin variety, whose tree is characterized by thinner and more elongated leaves than those of other mandarins.This variety gives its name to Fountain Citrus Deliciosa, a work by the artist Jorge Peris (Alzira, 1969), recently donated to Todolí Citrus Fundació, and now part of the Foundation’s permanent collection.Peris chose as its

Fountain Citrus Deliciosa _ Jorge PerisCristina2025-10-20T08:54:38+02:00

ADN – DNA by Miralda for Todolí Citrus

Cristina2025-10-20T07:14:28+02:00

ADN – DNA by Miralda for Todolí Citrus FundacióThis project, created by artist Antoni Miralda, has been made possible thanks to the generosity of both the artist himself and the gallerist Moisés Pérez de Albéniz — the former as author of the work and the latter as the sponsor responsible for its production. Together, they have materialized this edition as a gift to Todolí Citrus Fundació.It is a work conceived for direct sale through the Foundation, all income will be dedicated to supporting its research, educational, and outreach activities.Miralda (Terrassa, 1942) is a multidisciplinary artist and arguably

ADN – DNA by Miralda for Todolí CitrusCristina2025-10-20T07:14:28+02:00

Todolí Citrus Fundació receives the donation of the work Fuente Citrus Deliciosa by artist Jorge Peris

Cristina2025-10-15T21:07:42+02:00

Todolí Citrus Fundació receives the donation of the work Fuente Citrus Deliciosa by artist Jorge Peris This summer, artist Jorge Peris (Alzira, 1969) worked in the orchard of Todolí Citrus Fundació to create the work Fuente Citrus Deliciosa, which he has generously donated to the Foundation.The piece is integrated into the botanical orchard El Bartolí as a space for recreation, contemplation, and memory. Conceived around a Citrus deliciosa—a sweet and juicy mandarin tree that gives the work its name—the fountain is articulated around an old irrigation pond and a disused section of canal, along with other constructive elements

Todolí Citrus Fundació receives the donation of the work Fuente Citrus Deliciosa by artist Jorge PerisCristina2025-10-15T21:07:42+02:00

Concordia: Dialogues on Social Landscape

Cristina2025-10-08T17:06:54+02:00

Concordia: Dialogue on the Social Landscape Concordia: Dialoghi sui paesaggi sociali is an artistic-cultural initiative produced by Agrigento Italian Capital of Culture 2025, aiming to create spaces for reflection and debate that raise questions about some of the most crucial issues in today’s sociopolitical and artistic landscape: What is happening? and What are we doing?The project, in which Todolí Citrus Fundació was invited to participate in a talk, showcases works that harness the potential of art to pose questions that encourage us to see things from perspectives beyond our traditional positions and stimulate our imaginative power.Concordia: Dialogues on

Concordia: Dialogues on Social LandscapeCristina2025-10-08T17:06:54+02:00

Todolí Citrus Fundació takes part in Concordia: Dialogues on Social Landscapes in Agrigento

Cristina2025-10-08T16:19:04+02:00

Todolí Citrus Fundació takes part in Concordia: Dialogues on Social Landscapes in Agrigento Last September, Cristina Giménez, Managing Director of Todolí Citrus Fundació, took part in the talk Art and Nature, organised within the series Concordia: Dialoghi sui paesaggi sociali, a programme of conversations and meetings exploring the many ways of inhabiting, representing and transforming the contemporary landscape. The initiative, curated by Esther Regueria and Lisa Mazza and held in Agrigento (Sicily) as part of the Agrigento Italian Capital of Culture 2025 programme, seeks to bring into dialogue cultural institutions, artists and spaces devoted to research on the

Todolí Citrus Fundació takes part in Concordia: Dialogues on Social Landscapes in AgrigentoCristina2025-10-08T16:19:04+02:00

Museums should serve art, but they serve themselves of it _ El Cultural

Cristina2025-10-06T12:46:00+02:00

Media: El Cultural Original Title: Los museos deberían servir al arte, pero se sirven de él Author: María Marco Photography: Todolí Citrus Fundació, Espasa, JEOSM Date: Septiembre 5, 2025 Museums should serve art, but they serve themselves of it After the vertigo of running grand museums like Tate Modern in London or the Serralves Foundation in Porto, Todolí returns to the calm of the childhood orchard where, thanks to his foundation, he preserves over 500 citrus species. Art and citriculture are rooted in the memory of a past to imagine a new future. One afternoon in

Museums should serve art, but they serve themselves of it _ El CulturalCristina2025-10-06T12:46:00+02:00

Reopening of Guided Tours _ November 1st, 2025

Cristina2025-10-08T07:59:54+02:00

Reopening of Guided Tours _ November 1, 2025 We are pleased to announce that you can now book your guided visit to the Botanical Orchard El Bartolí for the 2025/2026 season. Visits to Todolí Citrus Fundació are carried out exclusively through guided tours. Citrus fruits are seasonal and require cold weather; therefore, our orchard is closed to visitors for several months of the year. On Saturday, November 1, we will begin the 2025–2026 season, which will run until the end of April or the beginning of May, depending on weather conditions. Guided tours will be available on Saturdays

Reopening of Guided Tours _ November 1st, 2025Cristina2025-10-08T07:59:54+02:00

Panipuri filled with brandade and Quattrocchi lemon mayonnaise_Recipe by Antonio Ortuño

Cristina2025-10-01T20:58:57+02:00

Panipuri is an Indian specialty: a crispy, hollow fried shell that becomes the perfect vessel for surprising fillings. This recipe comes from Antonio Ortuño, a private chef and multidisciplinary artist. With over 15 years of experience in New York, Antonio has developed a culinary language rooted in the Mediterranean tradition of his Alicante origins, reinterpreted through a contemporary approach and enriched by the diverse gastronomic cultures he encountered in the Big Apple. In this version, we use Quattrocchi lemon and Corsican lime, available in October, though the recipe can be adapted with other lemons or limes depending on

Panipuri filled with brandade and Quattrocchi lemon mayonnaise_Recipe by Antonio OrtuñoCristina2025-10-01T20:58:57+02:00

EFSA Visit

Cristina2025-10-01T20:15:05+02:00

EFSA Visit On September 24, Todolí Citrus Fundació welcomed the Scientific Committee of the European Food Safety Authority (EFSA), which held its plenary session in Valencia. The meeting was coordinated by Dr. Antonio Vicent, a researcher at the Valencian Institute of Agricultural Research (IVIA) and director of the EFSA's Plant Health Panel, who decided to choose the visit to Todolí Citrus as the culmination of this high-level meeting on food safety in Europe.The members of the Scientific Committee are leading scientists from across Europe, recognized for their scientific excellence, with expertise covering all disciplines within the EFSA's remit,

EFSA VisitCristina2025-10-01T20:15:05+02:00

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

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