The calçotada is a food event that has become the most typical and traditional way of eating calçots (type of green onions), strongly tied to celebratory gatherings. In Valls, the city where the calçotada originated, it is celebrated at the end of January, since the year 1982, it is the most famous event of calçotada. Calçotades usually take place from the end of autumn to March or early April, depending on the season.
The first dish of a typical calçotada menu is calçots (usually between 10 to 20 per person), served wrapped in newspaper to keep the temperature, served with a typical sauce, called salvitxada or romesco. Followed by grilled meat with toasted bread, accompanied by red wine or cava.
The calçots are served directly from the grill and it is necessary to peel them and dip them in the sauce. For some years now, especially in restaurants, it is customary to put on a bib to avoid spoiling clothes, but traditionally they were not used.
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