The northeastern Spanish region of Catalonia is best known for the world-class city of Barcelona and its beautiful architecture, stunning beaches, and vibrant cultural scene. While this might be the overarching conception of the region, it also contains a gastronomic scene that rivals that of any place on Earth.
While Michelin-starred restaurants abound in Catalonia, normal people in this region have their own tasty traditions that are enjoyed throughout the year. One of the most important ones is calçots, a key part of late winter and early spring cooking in the region.
Calçots are a type of green scallion or onion that is native to Catalonia. Grown extensively throughout the region, these mild and crunchy plants reach their flavorful peak between February and April.
Catalonian families typically hold an event called a calçotada in which large groups of people gather to roast their crop of the plants over a fire in an outdoor grill. During the important social gathering, they then eat the entirety of the plant, minus the leafy ends, and dip them in a Romesco sauce containing tomatoes and garlic.
If you travel to Catalonia during this period of the year, be sure to try this delicious and unique vegetable.
