THE "CALÇOTADA"

Calçots de Valls & Calçotadas

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TOURISM
SANTES CREUS
THE "CALÇOTADA"
AIGUAMÚRCIA
ALCOVER
ALIÓ
BRÀFIM
CABRA del CAMP
FIGUEROLA CAMP
els GARIDELLS
la MASÓ
el MILÀ
MONTFERRI
MONT-RAL
NULLES
PLA SANTA MARIA
PONT ARMENTERA
PUIGPELAT
QUEROL
la RIBA
RODONYÀ
el ROURELL
VALLMOLL
V A L L S
VILABELLA
VILA-RODONA

INGREDIENTS OF THE CALCOTADA.jpg (48853 bytes)   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.

BUNDLE OF CALÇOTS.JPG (37247 bytes)   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.

CALÇOTS IN THE FIRE.JPG (76661 bytes)   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.

EATING CALÇOTS   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

RESTAURANTS RECOMENDED

Restaurant EL CALIU -Bellavista-

Restaurant CERVELLÓ -Fontscaldes-

Restaurant L'ESPORTELL DEL BOU -Picamoixons-

Restaurant EL REFUGI -Valls-

HOTELS & ROURAL TOURISM

Calçots of Valls & CalçotadasHOME PAGE WELCOME RESTAURANTS RURAL TOURISM                CONTACT E-MAIL     CATALÀ     CASTELLANO

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BIBLIOGRAPHY: Gran Enciclopèdia Catalana, Història de Catalunya, Gran Geografia Comarcal de Catalunya, Tarragona Poble a Poble, Salvat Català, Geografia Comarcal de Catalunya, Enciclopèdia Universal Catalana, Calendari de Festes, etc. ... Also diverse publications, triptyches, bulletins, etc. published by city councils, Consells Comarcals, Generalitat of Catalunya, diputació provincial. And documental sources of particular files.