The calçot of Valls under a quality "appellation d'origin" is the most appreciated.

   It is said the Calçot can not be eaten alone. There is no need of any piece of cutlery neither any complication when laying on the table to eat calçots. The Calçot ritual requires that the host to be the boss and to bring the guest close to the finger and technique fire. It is said the Calçot can not be eaten alone. There is no need of any piece of cutlery neither any complication when laying on the table to eat calçots. The Calçot ritual requires that the host to be the boss and to bring the guest close to the finger and technique fire.

   Every year is celebrated in Valls the Festa de la Calçotada (Calçotadas Party) and in the framework of this party a calçots eating championship is organised. We shall suppose this is done with the good intention of doing dissemination of this party and to single out this regional event.Every year is celebrated in Valls the Festa de la Calçotada (Calçotadas Party) and in the framework of this party a calçots eating championship is organised. We shall suppose this is done with the good intention of doing dissemination of this party and to single out this regional event.

   The cultivating calçots process begins when the white oignon seed is sowed. Then it is transplanted and planted on the ground, in the arounds of August. This process takes more than one year. The calçots are eaten roasted and dunked with a sauce that everybody seasons to their taste. This sauce contains basically the following ingredients (per head): 30 grams of toasted and peeled almonds, a cooked and peeled tomatoes, one or two cooked and peeled garlic's, a vinegar jet and a little bit of parsley. The cultivating calçots process begins when the white oignon seed is sowed. Then it is transplanted and planted on the ground, in the arounds of August. This process takes more than one year. The calçots are eaten roasted and dunked with a sauce that everybody seasons to their taste. This sauce contains basically the following ingredients (per head): 30 grams of toasted and peeled almonds, a cooked and peeled tomatoes, one or two cooked and peeled garlic's, a vinegar jet and a little bit of parsley.

    When everything is well chopped, oil and salt are added trying the sauce keeps bind.