Cristina, autor en Todolicitrus Fundació

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

Vicente Todolí’s paradise against briks: “In Valencia we are one step forward and two steps back”_El Independiente

Cristina2025-05-18T17:27:41+02:00

Media: El Independiente.com Original title: El paraíso contra el ladrillo de Vicente Todolí: “En Valencia somos de un pasito para delante y dos para atrás” Author: Francisco Carrión Date: March 26th, 2025 A leading figure in contemporary art, the Spaniard who once directed London's Tate Modern has created a garden with 500 varieties of citrus fruits in his hometown. "I've already built museums for others. This is my museum. Here, there's no need to change the exhibitions because they change on their own," says Vicente Todolí as he walks among citrus trees, from citrons, limes, and grapefruits to mandarins,

Vicente Todolí’s paradise against briks: “In Valencia we are one step forward and two steps back”_El IndependienteCristina2025-05-18T17:27:41+02:00

Todolí’s “Self-Portrait”_Levante

Cristina2025-04-03T15:56:13+02:00

Media: Levante Original title: El 'Autorretrato' de Todolí Author: Amparo Barbeta Date: 26 de marzo 2025 Vicent Todolí, former head of exhibitions at IVAM, confesses in Quisiera crear un jardín (y verlo crecer) that he created the Todolí Citrus Fundació to ‘stop an urban development plan’. An orchard that, he considers, ‘can be an example of how to alleviate the abandonment of land with varieties destined for small markets’. This small agricultural space, or better to call it a paradise, is in Palmera, some five kilometres from Gandía and seventy from Valencia. A 45,000-metre orchard where guided tours are

Todolí’s “Self-Portrait”_LevanteCristina2025-04-03T15:56:13+02:00

Citrus Gildas_Recipe

Cristina2025-04-23T13:13:51+02:00

The Gilda is a popular pintxo from San Sebastián, typically served at bar counters and known as the perfect companion to a glass of vermouth. There are several theories about the origin of its name, but the most iconic links it to Rita Hayworth’s visit to the San Sebastián Film Festival in 1950. At the time, she had just starred in Gilda, the role that made her a symbol of sensuality for an entire generation. Like the character, the Gilda is bold, intense, and full of personality—always green, salty, and with a spicy kick. Many versions have appeared over time,

Citrus Gildas_RecipeCristina2025-04-23T13:13:51+02:00

Citrus infused with blood orange_Recipe by Maira Posse

Cristina2025-04-03T15:34:37+02:00

Citrus infused with blood orange_Recipe by Maira Posse Maira Posse is a great cook and a fantastic illustrator. Through her Instagram account we discovered this refreshing and aromatic recipe for Citrus infused with blood orange that she generously shared with us. We have given it a little twist with our particular citrus harvest. Ingredients 100 ml fresh blood orange juice 2 cardamom pods 1 tbsp olive oil Salt to taste 1 Royal grapefruit 2 taroccos Rosso 2 naranjas vainilla sanguina Fresh herbs for garnish (mint, thyme, rosemary) Method 1. Prepare the infusion. Crush the cardamom pods with a mortar

Citrus infused with blood orange_Recipe by Maira PosseCristina2025-04-03T15:34:37+02:00

Upside down blood orange and almond cake_Recipe by Toklas Restaurant

Cristina2025-04-03T15:35:15+02:00

Upside down blood orange and almond cake_Recipe by Toklas Restaurant This recipe was part of the annual citrus menu that Toklas restaurant in London dedicates each year to our citrus fruits. Head chef Chris Shaw kindly shared his delicious recipe for the Blood Orange and Almond Invert Tart with us. Ingredients 6 blood oranges For the frangipane: 150 g ground almonds 120 g whole almonds with peel 270 g sugar 270 g butter 3 eggs 125 g flour Method Using a food processor, grind the almonds in their skins to a coarse powder and set aside. Beat the butter

Upside down blood orange and almond cake_Recipe by Toklas RestaurantCristina2025-04-03T15:35:15+02:00

Torrija of Lumia from Valencia _ Recipe from El Poblet Restaurant

Cristina2025-06-12T18:01:58+02:00

The origin of torrijas is traditionally associated with a humble dish made from leftovers, whose base —in its most popular version— consists of stale bread soaked in milk, battered and fried. Its antecedent could go back to Ancient Rome, where a similar sweet called aliter dulcia was prepared, a recipe found in the Apicius, a 4th-century cookbook. The torrija made with Lumia is a contemporary reinterpretation, the result of the creative vision of chef Luis Valls, head chef at El Poblet (two Michelin stars). During a visit to Todolí Citrus Fundació, Valls listened attentively when the president of the Foundation,

Torrija of Lumia from Valencia _ Recipe from El Poblet RestaurantCristina2025-06-12T18:01:58+02:00

The art curator saving the world’s rarest fruit_BBC

Cristina2025-05-18T17:28:13+02:00

Media: bbc.com Original Title: The art curator saving the world’s rarest fruit Author: Lucy Lovell Date: March 12th, 2025 The art curator saving the world's rarest fruit Former Tate Modern director Vicente Todolí founded Todolí Citrus Fundació to preserve rare citrus varieties and compile a catalogue of farming knowledge to inspire future generations. Our preconceptions of lemons are very rarely challenged. But on a crisp November morning on Spain's leafy Valencian coastline, Vicente Todolí is showing me the secret side of citrus – and it's unlike anything I've seen on supermarket shelves. The most weird and wonderful specimens are

The art curator saving the world’s rarest fruit_BBCCristina2025-05-18T17:28:13+02:00

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