Calçots

Calçots are a variety of immature onion (Allium cepa) grown for their long, white, tender stalk and green crowns. Native to Catalonia in northeastern Spain, they are best known for the annual calçotada, a winter or early-spring feast. The name derives from the Catalan verb calçar, “to cover with earth,” referring to the blanching method used during cultivation, which produces the pale, sweet stalks.

Calçots are typically harvested from December through March, depending on weather. After harvest, they are cooked whole by charcoal grilling until the outer skin is blistered and blackened. They are wrapped in newspaper to steam briefly, then peeled and dipped in romesco or salvitxada sauce before eating, usually by hand. The sauce is a nut- and pepper-based mixture, containing roasted peppers, almonds or hazelnuts, garlic, olive oil, and sometimes tomatoes.

Culinary and cultural significance: The calçotada is a social event, with gatherings among families and communities, often accompanied by grilled meats and red wine. Calçots are most closely associated with the Catalan town of Valls and the wider Tarragona region, though they are enjoyed across Catalonia and beyond during the season.