Calçotadas are one of the most deeply rooted winter traditions in Catalonia.
If you come to visit us at this time of the year, you can’t leave without trying traditional calçots.
The question going through your head right now is most probably: What the devil are calçots?
Well, calçots are sort of a cross between spring onions and leeks that can be grown in areas without much frost. That’s why our area, the Maresme, is one of the best for growing these green onions.
Did you know that their name comes from the way they’re planted? This strange leek hybrid is planted half-covered in the ground, with a technique known as ‘calzar’ in Spanish, making the shoot white and tender.
Calçots are very popular in the Alt Camp area, and specifically in Valls, but nowadays they’re grown throughout Catalonia.
In the months of January, February and March, it’s very typical for family and friends to meet up to enjoy this quintessentially Catalan product. And a calçot is nothing without the traditional calçot sauce (a sauce very similar to romesco).
It’s made with toasted hazelnuts and almonds, olive oil and dried red peppers.
But calçotadas aren’t just about savouring calçots, as it’s very typical to eat grilled meat or butifarra sausage with Ganxet beans.
If you want to enjoy an authentic calçotada where you don’t have to cook, or end up smelling of smoke, or even worry about making the calçot sauce, we recommend booking a local restaurant. In fact, there are several in our town where you can savour this traditional product of Catalonia.