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  Rutes per gaudir i sentir Catalunya


Calçotades  Between January and April  in the Tarragona region and especially in the town of Valls,  the "spring onions" break into and with them the "calçotades" a celebration where tradition and cuisine go hand in hand.

The Calçots are tender and sweet onion variety, with many properties, anticarcinogenic, diuretic, digestive and tonic. It is  Prepared with flame heat and served on a tile, accompanied with salvitxada or romesco sauce. The ritual of this festival is to take the Catalan calçot by the upper end, peel the outer layer, dip it in the sauce and put it directly in youre mouth: People usualy wear a bib to avoid get stained by the calçot source..

Regarding to the origin of "Calçots" (onions), It is said that  was a farmer from Valls of nineteenth century, known as the Xat de Benaiges who, by distraction, he prepared some grilled onions that had overheated. They were Burned  in the outside, but  instead of throwing them away, he  peeled the outer layers and discovered  the Calçots.

Although the Calçots are typical of the Tarragona region, more and more restaurants of Cataluya include them in their menus and they range from the tipical farms that offer calçotades to the cutting-edge restaurants , who reinvent this exquisite delicacy.