Calçot

A calçot is a type of green onion or scallion native to Catalonia, Spain. It is particularly associated with the city of Valls.

Description: Calçots are milder and sweeter than regular onions. They are grown in a specific way: as they grow, soil is repeatedly piled around the shoots, blanching them and creating a longer white stem. This technique, known as "calçar," is the origin of the name "calçot."

Culinary Use: Calçots are typically grilled over an open fire until the outer layers are charred black. The charred outer layers are then peeled away, revealing the tender, white interior. They are traditionally eaten dipped in salvitxada sauce or romesco sauce, holding the calçot high above one's head and dropping it into one's mouth.

Cultural Significance: The calçotada is a traditional Catalan barbecue centered around eating calçots. These events are social gatherings, often involving large groups of people, where large quantities of calçots are grilled and consumed, accompanied by wine, bread, and other grilled meats. The calçotada is a significant cultural event in Catalonia, typically taking place from late winter to early spring.