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What is a calçotada?

The calçot is a spring onion, white and sweet, roasted on the grill, is the basis of calçotada, a typical Catalan gastronomic feast, as tradition has more than a century. The calçots are roasted directly over hot coals until the outside gets burned. Wrapped in newspaper to retain heat and is traditionally served on a clay tile.

Once at the table, one hand holding the base of the onion and the other first layers are removed, so it is inevitable fingers stained black. The inside of the onion is coated Romesco sauce then served in individual bowls. It is traditional to wear a huge bib that can sometimes reach the knees.
The calçots are originally from the town of Valls in the Alt Camp (Tarragona). Today it is grown in the valleys near the sea where the winters are milder, but its taste is spread throughout Catalonia. From late January until early spring calçots served in many restaurants along with grilled meat, usually sausage-peasant bread, champagne or wine of the earth, and crema catalana.

"The calçot, the jug and castellers, three things we have always fascinated me, out of the ground and make me look to the sky." Bigas Luna