We introduce you the calçot Catalan, a spring onion, usually of the late white variety of Lléida. Discover how it was born and the relevance it has as an element of social cohesion in Catalan culture.
A delicacy fruit of a mistake: the calçot
Of a simple product like onion, by mistake, a great product emerged from our land: the calçot. By dint of covering it with earth, in Catalan trace, they are achieved tender, white and sweet onions. These are a delicacy once roasted over a live fire. Using vine shoots from the wine-growing areas of the regions of Tarragona.
Su the origin it's in a peasant who set on fire onions and, by distraction, they burned. Far from throwing them away, he peeled the black part, ate her insides and discovered what delicious of the product.
Actually in Spain are produced more than 70 million calçots a year. Of them, 13 million in the Protected Geographical Indication Calçot de Valls. This PGI, that has been certifying for more than 22 years calçots, guarantees the quality of this product. That of the areas of Baix Camp, Alt Camp, Tarragona and Baix Penedès. Among other things, check that they have a diameter of between 1,7-2,7 cm, measured 5 cm from the base. As well as having a white part of between 15-25 cm.
"Guaranteeing quality is one of the main objectives of the IGP", he assures Francesc Xavier Amill Rocamora. He is the president of the PGI Calçot de Valls.
“Without a doubt, it makes a difference with the main producers in other areas. Competition comes to us from Lleida, el Maresme, Ebro delta, Alicante and Almeria, mainly. Our difference is to guarantee a quality that other areas or producers do not have "
However, it recognizes that by increased consumption of this product, the price has not been greatly affected. Both inside and outside Catalonia.
It is a product that becomes a community party
La calçot party it takes place from mid-winter to early spring. The product offer has been expanding thanks to the growing demand from restaurants, which extend the party calendar. Without a doubt, it is a product for eat in community. It is a reason for meeting friends and family.
All the onions they are usually sold in bundles of 15, 25 or 50 labeled and tied. In the case of PGI Calçot de Valls, by a blue rope. Along with the label, identify its origin, producer, etc.
La preparation should be done with very bright fire like the one produced by the vine shoots. Never It Must be done with wood that can leave an aroma that does not allow to appreciate the real flavor of the shorts. Fruit of this cooking the calçot it will be black on the outside but tender inside.
Once roasted, the calçots they wrap themselves in diary paper or they are put on clay tiles to maintain the temperature. This allows them to continue cooking and remain hot when served. The diner must peel the onion of the burnt and black part. Of course, to eat the inside, that is, the part white and tender.
The calçot you should eat with your salsa, a romesco sauce that must include local ingredients. How are the tomato asado, ñoras, almonds and a few hazelnuts. "This is the real sauce," says the president of the PGI Calçot de Valls. Although he recognizes that each area has "its authentic sauce."
All the Properties of the shorts are the same as the spring onion. Although with a high level of water, it provides vitamins, minerals, fiber and diuretic properties.
