The "calçotada" origins correspond to l'Alt Camp, to the
Valls town to be exact.
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.
Original:
L'ALT CAMP (Consell Comarcal de l'Alt Camp) Year: 2000 - English translation:
Teresa Paladella
