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Calçot is a variety of green onion that is milder, larger and less bulbous than onions. Calçots represent a Catalan specialty, the most traditional way of eating them being in a calçotada (a popular gastronomical event held between the end of winter and March or April) during which calçots are consumed massively.

Calçots are barbecued and dipped in salvitxada or romesco sauce, and accompanied by red wine or cava. In order to make them tender, the calçots are wrapped in newspaper, afterward which they are being served warm on a terra cotta roof tile. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.

The Calçot from Valls (Tarragona, Catalonia) is a registered EU Protected Geographical Indication.

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Calçots, a Catalan Delicacy,