Quality products have a designation of origin, and the calçot could not be less.
History of calçot
The discovery of calcot, is attributed to Chat de Benaiges, a peasant from Valls, that at the end of the 19th century turned the bulb of a white onion into the base of a tradition that over time has become one of the most celebrated events in Catalan gastronomy, making Valls the capital of calçot.
Xat de Benaiges took a couple of sprouted onions and put them to the coals of the flame. At that moment, and without knowing it, discovered the excellences of calçots.
Denomination of origin of the calçot
So that a calçot can be called “Calçot” must meet some requirements. Among others, the calçots at the time of being sold, must meet the following minimum characteristics:
- They must be integers, healthy, they must not have abnormal external humidity, strange smells or tastes, they should be clean but never washed.
- The Calçot de Valls must have a white part of 15 a 25 cm long and a diameter between 1.7 and 2.5 centimeters measured at 5 centimeters from the root.
The geographical area of the designation of origin (IGP of the Calçot de Valls) It is made up of the municipalities of the Catalan counties of the Baix Penedès, the Tarragona, the Baix Camp and the Alt Camp. Within this zone, there are many restaurants where you can enjoy a very good calçotada with family or friends.
When is the calçotada season in the province of Tarragona (the real ones)?
Calçotates can be enjoyed throughout the winter (from November to Easter.
Calçotadas 2018 in the province of Tarragona
If you are thinking of a calçotada for this one 2018, Corsica restaurant is a very good choice. In a unique environment, a family calçotada at the best price. For more information about our calçotas, you can check our calçotada menu 2018.
