The Calçot is a white onion grown in a very special way so that it is elongated, and that turns out to be one of the typical dishes of Catalan gastronomy.
The calçots are consumed from November to mid-April at a party called "Calçotada". The calçots are roasted with a live flame of vine shoots, and when they are well done they are wrapped in newspaper until consumption. When the time comes, they are presented on a tile next to a sauce boat containing the Salvichada, the calçots sauce, similar to Romesco sauce. The calçotada also includes grilled meat: the typical Catalan longaniza (fat sausage), and lamb ribs. For dessert they eat an orange, but lately Catalan cream and other pastry desserts have also been introduced.
Calçot de Valls is protected by a geographical indication, a European quality label that is granted to certain products based on their origin.
Nobody prepares calçots to eat them alone, that's how it is. Calçots are a product designed to eat in a group, in gatherings with friends or family and have a good time preparing them, eating without limit and chatting if this year they are better, worse, or remembering the day you ate one hundred calçots by yourself. The calçotadas are just that, lots of bunches of calçots, lots of people and a quiet day eating all together.
There are many restaurants where you can make the typical calçotada. The ideal is to go to a traditional Catalan farmhouse, although in Barcelona, we can also find many restaurants that offer excellent "calçotada" menus. We recommend a visit to:
Can Punyetes
Close to our "Passeig de Gracia" and "Virreina" buildings, in the Gracia neighborhood, this restaurant specializing in grill is a great option to introduce yourself to the world of calçots, as well as other typical dishes of Catalan gastronomy.
Can Travi Nou
One of the few traditional farmhouses that remain in the city of Barcelona. A great option to have an authentic and quality experience.
