Cristina, autor en Todolicitrus Fundació

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

Avant-Garde Cinema in the Garden 2025

Cristina2025-08-29T17:08:50+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 2025Cristina2025-08-29T17:08:50+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

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

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