It is said that the “Calçotada” has its origins
in Valls, at the end of the XIX Century. Its cultivation starts
during the final months of the year, planting the seed of the
onion, once harvested it is kept a while and then is planted
in order to remain half buried.
During the growing period the plant must be banked up with earth.
This is the name origin of the name “Calçot”.
It is harvested from November to April.
It is cooked by placing the “calçots”
over a grill above a big fire made with vine shoots; we
know that they are ready when their outer skin is totally
black. They are kept wrapped in newspapers to keep them
warm.
We carry them to the table while they are very warm and
placed in a clay pot, and we accompany them with “salvitxada”
sauce, a bib, some good bread, an excellent local wine served
by a “porro”(a catalan drinking vessel).
In order to eat them you have to use a bib, because traditionally
the “calçots” must be eaten with the
hands, so pick up the “calçot, pull off the
outer burnt skin, dip it in the spicy sauce and put it straight
into your mouth.
Once this first course is finished, the customers move to the
main restaurant to continue their meal consisting of catalan
pork sausage with beans, lamb, fresh cooked vegetables, salad,
a terrine of home made ali-oli, desserts (crema catalana), local
Priorato wine, cava, coffee or tea.
Our “calçotada” is made with natural top
quality products that still keep their original name.
It is said that the “Calçotada” has its origins
in Valls, at the end of the XIX Century. Its cultivation starts
during the final months of the year, planting the seed of the
onion, once harvested it is kept a while and then is planted
in order to remain half buried.
