Cristina, autor en Todolicitrus Fundació

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

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

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