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

Being a Friend of Todolí Citrus Fundació has its rewards

Cristina2026-07-21T22:06:32+02:00

Supporting Todolí Citrus Fundació costs very littleIt is easy, accessible and has a real impact.Patronage is a powerful tool for joining forces and helping to fund projects of general interest.With the recent reform of the Patronage Law in 2024, valuable improvements were introduced, expanding the tax relief percentages and thresholds for donations by both individuals and companies.Each contribution comes with the personal satisfaction of supporting a great non-profit project. In addition, this recognition entails attractive tax benefits.These philanthropic actions are key to promoting essential projects in the fields of research and culture, which we are committed to placing

Being a Friend of Todolí Citrus Fundació has its rewardsCristina2026-07-21T22:06:32+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

Cristina2026-07-21T21:27:52+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

Sharing Knowledge Bears FruitCristina2026-07-21T21:27:52+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

Final Squeeze, 2025 _ Minh Ngọc Nguyễn

Cristina2026-07-19T19:59:12+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, 2025 _ Minh Ngọc NguyễnCristina2026-07-19T19:59:12+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

Cristina

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