Calçotada is a tradition rooted in Catalonia since 1880-1890. Born in Valls, this culinary custom has been brought to the rest of Catalonia.
The underpants season starts at the end of October and lasts until the month of March. But, in order to taste a delicious calçotada, you must follow a delicate and rigorous process. The long breeding of calçot - a year and a half - begins with the planting of spring onions on the waning moon, according to tradition, and ends with "earth shoes" - the origin of the name calçot - at the end of Blanch the onion. Once collected they are ready to cook. An hour before serving, the calçots are roasted over a live fire on an outdoor grill - in the past, metal frames from old beds were used. Then, they are wrapped in newspaper to keep them tender and warm. They are served on clay tiles next to the "calçot sauce", with the typical bib and without fear of staining.
But calçotada is much more than eating calçotada. It's gathering family and friends around a table, it's having fun and feeling at home.
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