calçot

Winter barbecue-style celebrations suspended as farmers estimate that a quarter of such scallions will be lost

February brings with it impressive public light shows, parades and fancy-dress for carnival, and the season of eating one of the most traditional Catalan green onions - calçots! 

Catalan onion tradition celebrates big day in Valls, with tens of thousands attending

The Catalan onion tradition grew in popularity both at home and abroad

The growth in demand and ideal weather conditions promise a bumper year for vendors of the scallion-like delicacy

The 'calçot' - a type of long white spring onion - is a traditional food in Catalonia, a delicacy from the winter months, eaten with its own sauce. In Valls, the cradle of 'calçots', local and international chefs meet to create new dishes with this ingredient. The 'calçots' season, which starts in November and lasts until April, officially begins during the last weekend of January, when Valls celebrates its ‘Gran Festa de la Calçotada’. This party, which attracts thousands of people and media from around the world, is one of the most important Catalan gastronomic events. But why is Valls the capital of 'calçotades'? What is the correct way to cook 'calçots' and its sauce like a professional, and why is this event becoming so international?

Among the many culinary traditions Catalonia can boast about, the ‘Calçotada’ is one of the most beloved among Catalans. People from all over the territory and in particular those from southern towns such as Valls, eat ‘calçots’ (similar to green onions) with family and friends in special get togethers for the next three months. On January 29th the season kicked off with a festival that brought together 30,000 people.