Cristina, autor en Todolicitrus Fundació

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

A walk through the citrus orchard of Vicent Todolí_Cadena Ser

Cristina2025-05-18T17:23:41+02:00

Media: Cadena Ser Programme: Hoy por Hoy de Àngels Barceló Original title: Un paseo por el huerto de cítricos de Vicent Todolí Author: Eduardo Barba Date: 13 de mayo 2025 The landscape designer and communicator Eduardo Barba travelled to Palmera to visit the Huerto Botánico el Bartolí, the core of the Todolí Citrus Fundació. In a recent broadcast of the programme Hoy por Hoy by Àngels Barceló, on Cadena Ser, Barba recounted his experience touring this unique botanical garden, dedicated to citrus fruits. More than 500 varieties and cultivars - from the best known to rarities such as the

A walk through the citrus orchard of Vicent Todolí_Cadena SerCristina2025-05-18T17:23:41+02:00

The Citrus Fruits Loved by Great Chefs _ Hola Cocina

Cristina2025-06-30T19:15:01+02:00

Media: Hola Cocina Original Title: Los cítricos que aman los grandes chefs Author: Alicia Hernández Photography: El Poblet y Miguel Cinteros Date: 1 de mayo 2025 The Citrus Fruits Loved by Great Chefs València treasures the largest citrus collection in the world, an authentic Eden where chef Luis Valls finds inspiration to create a tasting menu full of unexpected flavours at El Poblet, far beyond oranges, lemons, and grapefruits. A burst of colours and aromas greets us as we enter Todolí Citrus Fundació. Vicente Todolí is the creator of this Eden dedicated to citrus, one of the leading experts

The Citrus Fruits Loved by Great Chefs _ Hola CocinaCristina2025-06-30T19:15:01+02:00

Japan and Citrus

Cristina2025-04-28T08:36:31+02:00

A Journey of Discovery for Todolí Citrus Fundació The fascination of Vicente Todolí, founder and president of Todolí Citrus Fundació, with Japanese culture is well known. Over the last decade, he has visited Japan at least once a year, combining his work as an art curator with his passion for Japanese arts and gastronomy. These trips have allowed him to explore the country’s rich citrus-growing tradition in depth. Japan is a global benchmark in the treatment and respect for citrus fruits, which has helped preserve many ancient varieties despite the pressures of the global market. The combination of a

Japan and CitrusCristina2025-04-28T08:36:31+02:00

Risotto of galleys with De Wildt mandarins and Shikwasa_Recipe by Juan Cruz Alberico

Cristina2025-04-23T13:45:34+02:00

Chef Juan Cruz Alberico was born in Argentina and grew up in Italy, a country that marked his culinary style. He has worked in several Michelin-starred restaurants in Italy and Spain, which has allowed him to broaden his technique and enrich his vision of cuisine with a wide culinary vocabulary. He currently lives in Valencia, where he continues to explore new forms of gastronomic expression.Risotto of galleys with De Wildt mandarins and Shikwasa 1. Vegetable stock 200 g onion 100 g vine tomato 20 g garlic 150 g cabbage 160gr carrot 150 g leek water Preparation 1.1 Arrange the vegetables

Risotto of galleys with De Wildt mandarins and Shikwasa_Recipe by Juan Cruz AlbericoCristina2025-04-23T13:45:34+02:00

Todolí Citrus Fundació takes part in the Superbemarché exhibition at the MIAM in Sète

Cristina2025-05-22T19:21:01+02:00

Todolí Citrus Fundació collaborates in the Superbemarché. Papiers d’agrumes & co. exhibition, which can be visited at the Musée International des Arts Modestes (MIAM) in Sète from April 11, 2025, to March 8, 2026. The exhibition offers an original immersion into the visual universe of the tissue papers traditionally used to wrap citrus fruits, exploring their aesthetic, historical, and symbolic value through a wide collection of graphic pieces and documents. Curated by the designer duo Rovo (Gaëlle Sandré and Sébastien Dégeilh), along with Françoise Adamsbaum (MIAM) and Gaëlle Maury (La Fenêtre), the exhibition revolves around a contemporary mythology of

Todolí Citrus Fundació takes part in the Superbemarché exhibition at the MIAM in SèteCristina2025-05-22T19:21:01+02:00

From kumquats to lime caviar: UK foodies embrace a whole new world of citrus_The Guardian

Cristina2025-05-18T17:26:10+02:00

Media: The Guardian.com Original titlel: From kumquats to lime caviar: UK foodies embrace a whole new world of citrus Author: Joel Hart Date: Abril 20th, 2025 From kumquats to lime caviar: UK foodies embrace a whole new world of citrus Chefs, home cooks and supermarkets are discovering exciting new varieties that come in all shapes and sizes When life gives you pithy cedro lemons and sweet Tacle mandarins, what exactly do you make with them? British chefs and home cooks are increasingly embracing new and unusual varieties of citrus in recipes, with supermarkets and greengrocers offering a rising number

From kumquats to lime caviar: UK foodies embrace a whole new world of citrus_The GuardianCristina2025-05-18T17:26:10+02:00

Pruning and grafting course

Cristina2025-04-02T17:20:25+02:00

Use this opportunity to take a free course in pruning and grafting, with an accredited vocational training qualification. Learn with our experts and benefit from acquiring valuable knowledge in the field of pruning and grafting. These courses will take place at the Todolí Citrus Foundation facilities, in collaboration with Grupo García Ibáñez, experts in education with three decades of experience in the sector. Students will learn pruning techniques and practices to improve the health and productivity of trees, as well as grafting methods for the propagation and improvement of varieties, ensuring proper and sustainable management of fruit and ornamental

Pruning and grafting courseCristina2025-04-02T17:20:25+02:00

Work is a condemnation; in paradise you don’t work_ABC

Cristina2025-04-03T06:25:20+02:00

Media: ABC Original title: El trabajo es una condena; en el paraíso no se trabaja Author: Bruno Pardo Porto Date: 26 March 2025 The former director of the Tate Modern in London has created a citrus garden in Palmera, the land where he was born. He says it is his most important museum Look no further: paradise exists and it is very close to Gandía, in Palmera, the land where sixty-seven years ago Vicente Todolí was born and where today impossible trees grow, as if taken from the imagination of some happy and hedonistic god. Here everything tastes much,

Work is a condemnation; in paradise you don’t work_ABCCristina2025-04-03T06:25:20+02:00

Espasa publishes ‘Quisiera crear un jardín (y verlo crecer) Entre el arte y la tierra’, by Vicente Todolí

Cristina2025-04-03T13:10:13+02:00

On 26 March 2025 Espasa publishing house organised a press launch of its latest publication: Quisiera crear un jardín (y verlo crecer), a book by Vicente Todolí. It is a very personal reflection on the circumstances and issues that capture his attention and shape both his life and professional trajectory: from Valencia to New York, Porto, London or Milan, discovering artists and organising exhibitions, to return to the fields by the Mediterranean and recover his roots, literally, by discovering the ‘art’ of growing olive and citrus trees. "I like to define this orchard as a museum, as a museum

Espasa publishes ‘Quisiera crear un jardín (y verlo crecer) Entre el arte y la tierra’, by Vicente TodolíCristina2025-04-03T13:10:13+02:00

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