La Calçotada: the calçots season begins in Valls, a business of 10 million euros

Desserts

Although the calçots season is centered between the months of January and April, it is already possible to taste this tender and sweet onion in Valls. The Calçotades begin.

Calçotada is a typical popular festival in the city of Valls that consists of roasting white onions that have been cultivated in a special way to make them elongated. The cultivation technique is very simple, the onion is planted so that it is half buried and later it is covered with earth while it grows and lengthens. This action is known as "calçar". From there to calçot and calçotada, there is only one step left.

With the live fire of the vine shoots, the calçot is black on the outside and cooked and juicy on the inside. The only thing left to do is to eat it as follows: you have to skin it with your fingers, dip it in the typical calçots sauce (salvitxada, very similar to romesco) and lift it above our heads to introduce the lower tip in the mouth. As an essential garment: a bib.

It is that simple. The amazing thing is that this way of eating onions is going to generate a business of about 10 million euros this year.

Prosperity for this gastronomic festival that not only affects the city of Valls and the rest of the "Alt Camp" but also extends to the neighboring regions, and I would almost dare to say that to all of Catalonia.

Route and more information | DiarideTarragona.com (Catalan) Illustration | Auca de la bona Calçotada (Catalan) Directly to the Palate | La Calçotada is a gastronomic feast Direct to the Paladar | Calçots, a genuine delight Direct to the Palate | Romesco sauce Direct to the Palate | Baked calçots

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