WHAT IS CALSOT?
It is actually spelled Calsot. It belongs to the onion family and it’s our obsession. Typical of a Mediterranean village called Valls, its season starts in mid-October and ends in early May. Onions usually make you cry when you peel them, but calçot is the only one “that makes you smile”, and Calsot is the best restaurant where you can taste them.
EMBERS AND LOTS OF EMBERS…
The Calçot or Calsot, is part of a gastronomic ritual that requires getting your hands dirty, putting on a bib, meeting with friends, relaxing, and disconnecting. The calçotada is a “family & friends’ eating-ritual" of celebration and enjoyment. It is a long menu that includes salad, bread with tomato and Catalan sausages, calçots with romesco sauce, and a combination of typical Catalan meats. It is finished off with a Catalan cream dessert and all of this is “washed down” with wine or our Cava Sangria.
The authentic calçots are cooked over the fire and served in a tile and wrapped in newspaper. They are ugly, black and charred, but when you strip them bare you discover their inner beauty and flavor.