Calçot

Calçot is a type of scallion or green onion from the Catalonia region of Spain. It is a variety of Allium cepa, the common onion, and is traditionally eaten in a Calçotada, a popular gastronomic event held in Tarragona and the western parts of Barcelona during the winter and spring.

History

The tradition of eating calçots in Catalonia dates back to the end of the 19th century. It is believed to have been started by a farmer named "Xat de Benaiges" in Valls, who began to grow calçots from garden onions.

Cultivation

Calçots are grown from the bulbs of common onions. The bulbs are planted in trenches and as they grow, soil is added to the trenches to blanch the stems and encourage the growth of a longer, white stem. The calçots are harvested in the winter, from January to April.

Culinary use

Calçots are traditionally cooked on a barbecue until their outer layers are blackened. They are then wrapped in newspaper to steam and further soften the inner layers. To eat, the charred outer layers are stripped away to reveal the tender inner layers. The calçots are typically served with romesco sauce, a nut and red pepper-based sauce from Tarragona.

Calçotada

A Calçotada is a traditional meal in which calçots are consumed in large quantities. It is a festive occasion that brings together family and friends. In addition to calçots, the meal typically includes bread, local wine, and meats grilled on the barbecue.

See also

• Cuisine of Catalonia
• Spanish cuisine
• List of onion dishes

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  Calçots arrancats
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  Calcotada
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  Calçotada in 2007
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  Calçots i romesco