The calçotada season has already begun! Today we want to explain you why this phenomenon  attracts crowds of people every year.  Are you ready to discover it?

What is a Calçot and a Calçotada?

Calçots are a tradition of  catalan gastronomy that runs from January to April and brings together family and friends around a table to enjoy a winter barbecue. It is a grilled large and white onion which external side is scorched but the internal one is tender. The region of Valls, in Tarragona, is known as the capital of the calçot. Calçotades have been celebrated in Valls for more than hundred years since the end of the 19th century. From 1995 granted the denomination of quality ‘Calçot de Valls’. The geographical area of this denomination includes the regions of Alt Camp, Baix Camp, Tarragonés and Baix Penedés.

Although, calçot is the protagonist, there is no calçotada without romesco sauce, a sauce prepared mainly with almonds, hazelnuts, tomatoes, garlic, oil and salt.

How to eat calçots

The funniest part is to eat calçots. Hands are used instead of cutlery! Take the “calçot” from the top with one hand and with the other hand take it by the root to remove the scorched part. Finally, dip the “calçot” with the sauce and it is ready to be eaten. We recommend you to use the apron not to get dirty but if it happens do not worry!  It’s part of the party!

@foodrepublic (Illustration by David Navas)

But it´s not yet finished. After calçots, you will enjoy a barbecue with artichokes, white beans and potatoes and afterwards catalan cream as dessert. And of course… bread with tomato and cava can not miss!

If you are in Barcelona, ou get the chance to participate in a traditional calçotada, don’t miss it! 😉