WHAT ARE CALCOTS? Calçots are a young tender spring onion mainly grown in the Tarragona region. The season runs between November to April. The name ‘Calçot' comes from the way they are cultivated: the white onion shoots are replanted and successively covered over with soil as they grow, an action known in Catalan as ‘calçar' (to wedge). The result is a tender white shoot around 15 to 25cm long that has a sweet, strong taste. Calçots protected by the IGP are the Blanca Gran Tardana variety. HOW DO YOU SERVE CALCOTS? Calçots are traditionally cooked on an open fire, until they are completely charred and blackened. The fire-blackened outer layer of the onion is pulled away to reveal a juicy white core. Then the tip is dipped into Romesco Sauce and the dripping Calçot is lowered into the mouth in one go. Do it badly and your face, hands and neck end up a black and red mess. Do it well and, er, it’s about the same... THE CALCOTADA The Calçotada is a Catalan winter food festival that involves eating loads of giant spring onions and red wine poured into the mouth from a great height. As you might guess, it’s a messy affair. The town of Valls, near Tarragona, is Calçot central. Tens of thousands are wolfed down during the annual festival, which always runs on the last Sunday of January, all devoted to the slippery scallion.
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