Part of success of the calcotades is due to that it is basically a social Act, always by these dates are organized calcotades among friends, the farmhouses on weekends are filled with people next to eat calcots, rare is the person that living in these regions do not you have ever attended a calcotada at family. The particular form of Peel calcots and eat them longer brings a festive atmosphere as they being grilled on live fire (flame) remain totally smudged on their outer layers, then you have to peel them by removing those burned leaves and only eaten inside that goes completely white and tender, wet in the sauce and lifting arm are put in the mouth, as you may understand your hands are fully pringadas black, if all this we add the full wine jug and a good company, insured party. Then comes the meat made with resulting embers of the fire with which the calcots have roasted, usually the second dish consists of sausage and lamb although here the tastes of each prevail over tradition, and crema catalana dessert. This is the typical menu of a good calcotada. The calcot is a variety of replantada particular onion, is usually planted in the middle of September and collected in winter, like so many other garden products have to go snapping onion with earth so that you retain a white part which is the edible, this function derives its name.
A few years ago and because of its progressive fame agreed to create the indication geographical protected of the Calcot de Valls, comprising several counties of Camp de Tarragona. To be able to market it under this denomination must be between 15 and 25 cm white part and an average diameter 5 cm. . of between 1.7 and 2.5 cm root. As you can see Valls is an interesting place to visit, a town, capital of the comarca of Alt Camp, even agricultural but that develops industrially, cradle of traditions rooted in Catalonia and only a step away from Salou.