Calçot de Valls
  • Allergen Free

Calçot de Valls

FRESHLY PICKED CALCOTS DE VALLS

Ref: VP0010
Weight: 2.5KG

  • Grown in Tarragona by family business run by two brothers

  • Traditionally cooked on the barbecue or open fire until well charred

  • Served with Romesco sauce and lots of red wine

£13.14
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Description

WHAT ARE CALCOTS?

Calçots are a young tender spring onion mainly grown in the Tarragona region. The season runs between November to April. The name ‘Calçot’ comes from the way they are cultivated: the white onion shoots are replanted and successively covered over with soil as they grow, an action known in Catalan as ‘calçar’ (to wedge). The result is a tender white shoot around 15 to 25cm long that has a sweet, strong taste. Calçots protected by the IGP are the Blanca Gran Tardana variety.

HOW DO YOU SERVE CALCOTS?

Calçots are traditionally cooked on an open fire, until they are completely charred and blackened. The fire-blackened outer layer of the onion is pulled away to reveal a juicy white core. Then the tip is dipped into Romesco Sauce and the dripping Calçot is lowered into the mouth in one go. Do it badly and your face, hands and neck end up a black and red mess. Do it well and, er, it’s about the same…

THE CALCOTADA

The Calçotada is a Catalan winter food festival that involves eating loads of giant spring onions and red wine poured into the mouth from a great height. As you might guess, it’s a messy affair. The town of Valls, near Tarragona, is Calçot central. Tens of thousands are wolfed down during the annual festival, which always runs on the last Sunday of January, all devoted to the slippery scallion.


Ingredients, Nutritional Values & Allergens

Ingredients

Ingredients:
Net Weight: 2.5KG
Country of Origin: Spain
Brand: Hortalises Blanch
Region: Tarragona
    Allergens
    • Allergen Free

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    Why buy from us

    Only the finest ingredients sold
    Produce imported from Spain weekly
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