Calçots

Tender onions typical of Catalonia, especially in the area of Valls, in the province of Tarragona. They are grown in a special way, covering the base of the plant with soil as it grows to whiten it and give it a softer texture. The season is usually from December to March.

They are traditionally prepared by grilling or grilling over coals until tender and slightly charred on the outside. They are served wrapped in newspaper to keep them warm and accompanied with “calçots sauce” (never ask a Vallense for romescu sauce, although both sauces look similar, the locals will still kill you with their eyes). To eat them, the charred outer layer is peeled off and dipped in the sauce before eating.

The “Calçotada” is a popular festival in Catalonia, where friends and family gather to enjoy this fun delicacy accompanied by grilled meat and artichokes.