Enjoy calçotadas in Catalonia

Calçotadas are one of the most emblematic traditions of Catalonia, especially popular during the winter and spring months. This gastronomic festival focuses on calçots, a variety of spring onion grown mainly in the Valls region, in the Alt Camp region, where this tradition had its origins. Today, calçotadas have become an event that transcends the local sphere and attracts visitors from all over.

Calçots are cooked on the grill, using vine shoots that give the dish a characteristic smoky touch. Once cooked, the calçots are served wrapped in newspaper to keep them warm until they are eaten.

The ritual of eating them is an essential part of the experience: they are peeled by hand, removing their charred outer layer, and dipped in the traditional romesco sauce. This sauce, made with almonds, hazelnuts, roasted tomatoes, ñoras, garlic and olive oil, is one of the keys to the success of calçotadas and provides an unmistakable flavour.

Although the calçots are the main attraction, the celebration does not end here. After eating them, it is traditional to continue the meal with grilled meat, sausages, lamb or other local products. There is also room for typical sweets, such as Catalan cream or Alt Camp cake, and to toast with wine or cava. This culinary atmosphere is combined with a festive spirit that encourages conviviality and collective enjoyment.

Calçotadas are not only an expression of Catalan gastronomy, but also an element of social cohesion. They bring together families, friends and visitors in a relaxed and cheerful atmosphere, often in open-air spaces such as farmhouses, fields or traditional restaurants.

On many occasions, these celebrations are accompanied by music, folk dances and other traditional activities that reinforce the cultural character of the event.