Calçots are a variety of onions, which have a milder taste, its shape is elongated rather than round and are originally from Catalonia. Calçots usually harvested in late fall or early winter, so during the months of January, February and March you can go to calçotadas, where you can try with other products in the region.

In calçotadas, calçots are cooked on the grill, so that their outer layer is burned, but the interior remains soft. Once served, the guests peel the calçots holding the stem with one hand and using the other to remove the outer layer. Once the calçot has been peeled it’s eaten with a sauce called salvitxada, which is very similar to Romesco sauce made with tomatoes, garlic, almonds and some dried peppers called ñoras. Currently, and for the ease of shopping in a supermarket, it’s very common to attend calçotadas where the accompaniment is the Romesco sauce. Usually, in calçotadas, calçots are served as a starter, so that the second dish features local products such as sausages, mongetes of gantxet (white beans, etc.).

In Barcelona, there are some restaurants that offer calçotadas, but is generally easier to find farms or restaurants on the outskirts of the city that organize such events. This may be an opportunity for those who enjoy rural activities in the field, because you can combine the two easily. Some houses, such as Can Pau de la Rosa, offer you the opportunity to organize a private calçotada at very good prices.

If you drive to Barcelona in the coming weeks you can eat a calçotada in Barcelona, a simple option is to book one of the many apartments in Barcelona or you can look out for some kind of rural accommodation in Barcelona and follow any of our calçotada recommendations in Barcelona:

Masía El Portal (Pallars 120, 08018, Barcelona)

El Jardí de l’Àpat (c/ Albert Llanas 2, 08024, Barcelona).

1 Comment »

  1. Calçots says:

    Muy acertado tu artículo. Recordar también que se pueden pedir por Internet, y que son una de las mejores opciones para poder comer los auténticos Calçots de Valls, con denominación de origen.

    Saludos cordiales.

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