My first experience with Catalan cuisine was when IES visited a traditional Catalan restaurant to try charred calçots in Tarragona. Calçots are a variety of green onion from the Catalonian region, and they are usually dipped in romesco sauce, made from hazelnuts or almonds, roasted red peppers, tomatoes, and a bit of vinegar. When we arrived at the restaurant, we were given bibs to wear while we ate the calçots, but that didn’t prepare me for how messy they would be. To eat a calçot, you have to hold the top of the onion between your finger and thumb, and with your other hand peel off the outer layer, pulling down. You then dip the stripped calçot in the romesco sauce. After dipping, you hold the calçot high over your mouth, lower it into your mouth, and take a big bite. After eating a ton of calçots, I was stuffed and washed them all down with local red wine. I really enjoyed the experience, and had fun getting my hands covered in charcoal and bib covered in romesco.
After having my own calçot experience, it was fun hearing my professors talk about their weekend plans of attending or throwing calçotadas. Calçotadas are a Catalan ritual that signal spring is around the corner where friends, neighbors and family get together to eat lots of charred calçots. One of my professors compared her calçotada to an American barbecue, and it was interesting to see the cultural differences between the two. Another one of my professors said he was hosting over 30 people for a calçotada at his home. I loved my experience eating calçots in Tarragona, and hopefully one day I will be invited to a calçotada!
Madison's Catalan Culture Experience 