Calçot: Difference between revisions
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{{Short description|A type of green onion from Catalonia, Spain}} | |||
[[File:Calçots_arrancats.jpg|Calçots harvested and ready for cooking|thumb|right]] | |||
'''Calçot''' is a type of green onion traditionally grown in [[Catalonia]], [[Spain]]. It is a variety of the [[Allium cepa]] species and is known for its mild flavor and tender texture. Calçots are particularly associated with the region of [[Valls]], in the province of [[Tarragona]], where they are celebrated in a traditional event known as the "[[calçotada]]". | |||
== | ==Description== | ||
Calçots are | Calçots are similar in appearance to [[spring onions]] or [[scallions]], but they are larger and have a milder taste. They are typically about 15 to 25 cm long and are characterized by their white, tender stalks. The name "calçot" comes from the Catalan word "calçar," which means "to cover" or "to hill up," referring to the traditional method of cultivation where the stems are covered with earth to keep them white and tender. | ||
== | ==Cultivation== | ||
Calçots are planted in autumn and harvested in winter and early spring. The cultivation process involves planting the onion bulbs deeply in the soil and gradually covering the growing stems with earth, a process known as "calçar." This encourages the development of the long, white stalks that are characteristic of calçots. | |||
== | ==Culinary Use== | ||
[[File:Calçots_i_romesco.jpg|Calçots served with romesco sauce|thumb|left]] | |||
Calçots are traditionally grilled over an open flame until the outer layers are charred. Once cooked, the outer layers are peeled away to reveal the tender, sweet inner stalk. They are typically served with a special sauce called [[romesco]], made from almonds, hazelnuts, roasted garlic, tomatoes, and peppers. | |||
==Calçotada== | |||
[[File:calcotada.JPG|A traditional calçotada feast|thumb|right]] | |||
The calçotada is a traditional Catalan event that celebrates the harvest of calçots. It is both a culinary and social event, where friends and family gather to enjoy grilled calçots, meat, and other local delicacies. The calçotada is usually held outdoors, and participants often wear bibs to protect their clothing from the charred outer layers and the romesco sauce. | |||
==Cultural Significance== | |||
The calçotada is more than just a meal; it is a cultural event that brings people together to celebrate Catalan traditions and cuisine. It is particularly popular in the region of Valls, where the tradition originated, but it has spread throughout Catalonia and even to other parts of Spain. | |||
==Related Pages== | |||
* [[Catalan cuisine]] | |||
* [[Romesco sauce]] | |||
* [[Valls]] | |||
* [[Allium cepa]] | |||
[[Category:Catalan cuisine]] | |||
[[Category:Onions]] | [[Category:Onions]] | ||
[[Category:Spanish cuisine]] | [[Category:Spanish cuisine]] | ||
Latest revision as of 18:52, 23 March 2025
A type of green onion from Catalonia, Spain
Calçot is a type of green onion traditionally grown in Catalonia, Spain. It is a variety of the Allium cepa species and is known for its mild flavor and tender texture. Calçots are particularly associated with the region of Valls, in the province of Tarragona, where they are celebrated in a traditional event known as the "calçotada".
Description[edit]
Calçots are similar in appearance to spring onions or scallions, but they are larger and have a milder taste. They are typically about 15 to 25 cm long and are characterized by their white, tender stalks. The name "calçot" comes from the Catalan word "calçar," which means "to cover" or "to hill up," referring to the traditional method of cultivation where the stems are covered with earth to keep them white and tender.
Cultivation[edit]
Calçots are planted in autumn and harvested in winter and early spring. The cultivation process involves planting the onion bulbs deeply in the soil and gradually covering the growing stems with earth, a process known as "calçar." This encourages the development of the long, white stalks that are characteristic of calçots.
Culinary Use[edit]
Calçots are traditionally grilled over an open flame until the outer layers are charred. Once cooked, the outer layers are peeled away to reveal the tender, sweet inner stalk. They are typically served with a special sauce called romesco, made from almonds, hazelnuts, roasted garlic, tomatoes, and peppers.
Calçotada[edit]
The calçotada is a traditional Catalan event that celebrates the harvest of calçots. It is both a culinary and social event, where friends and family gather to enjoy grilled calçots, meat, and other local delicacies. The calçotada is usually held outdoors, and participants often wear bibs to protect their clothing from the charred outer layers and the romesco sauce.
Cultural Significance[edit]
The calçotada is more than just a meal; it is a cultural event that brings people together to celebrate Catalan traditions and cuisine. It is particularly popular in the region of Valls, where the tradition originated, but it has spread throughout Catalonia and even to other parts of Spain.
