Catalonia: Eating Calcots

Calcots are a traditional dish associated with Catalonia only, and more specifically Vals Valley. Calcots are green onion, milder and less bulbous than typical onions, they measure 15–25 cm (white part) with a diameter of 1.7–2.5 cm at the root and are cultivated by planting white onion bulbs and repeatedly earthing up soil around the stems to elongate the white, edible portion, a process called “calcar” in Catalan. They hold an EU Protected Geographical Indication, ensuring only those from the Valls region are authentic (like champagne or cognac in France). Calcots are a winter and early spring delicacy. The onions are charred until the outer layer is black, the.wrapped in newspaper to steam, then peeled and dipped in romesco sauce (a traditional Catalan sauce made from almonds, garlic, olive oil, charred red peppers, and tomatoes tomatoes). The eating process is fun and really messy – you peel off the burnt skin, dip the tender flesh in romesco, and raise the calcot above their mouths – but they are delicious and fun to eat, low in calories, rich in antioxidants, and high in vitamins A, C, and E.