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Ahora ya empieza calçots season in Gavà, in Baix Llobregat. The friends of Cal Delaida have once again made it easy for me to be able to make this photographic report for Las Fotos de los Lectores de La Vanguardia.
Despite the extreme drought we are suffering and in full restrictions, Gavà’s calçot is barely saved, in the sense that the fields are sandy. Little water, and enjoy the precious and healthy delicacy. Long live the local product.
Calçot is world famous. In fact, tourists who visit Catalonia this season go crazy for this delicacy that lasts only four months.
The term “calçot” comes from the fact that in its cultivation soil is piled up on the shoots that grow from the initial onion (“calçar la terra sobre la planta”). This is done to obtain a white stem of about 20 to 25 cm.
The calçot forms the basis of the popular calçotadas that are celebrated in Catalonia. All a community ritual that has become a great winter and early spring party, with family, friends or large crowds.
