Know your onions - but what about your Calçots?
http://www.prnewsdistribution.co.uk/articles/468/1/Know-your-onions---but-what-about-your-CalAots/Page1.html
Anita Primett
Anita has lived in Barcelona for 7 years. She has always been in the people business in both leisure and tourism and is also a qualified teacher. Having completed THOUSANDS of check ins and check outs for tourists staying in Barcelona she has a wealth of experience and also in depth knowledge of Barcelona By Anita Primett
Published on 01/16/2008
Travel, they say broadens the mind. We all have experiences good and bad from travelling that have added to our personal development. And in a part of Spain there is an experience that once tasted will never be forgotten.
Know your onions - but what about your Calçots?
Travel, they say broadens the mind. We all have experiences good and
bad from travelling that have added to our personal development. And
in a part of Spain there is an experience that once tasted will never
be forgotten. In Barcelona and Catalunya it is the calçot season, a
season of what should be a simple fayre but in fact has turned into a
great social event, for locals and visitors alike.
A calçot is somewhere between a spring onion and a leek. Grown in Catalunya they are char grilled, served on a simple wood or clay serving dish could be the centre of some really enjoyable activites. However, the calcots are served with a sauce with a traditional recipe of almonds, roasted tomatoes, garlic and olive oil ground into a smooth sauce or salsa. The combination makes for a messy but entertaining meal known as a calcotada
A fan of the calcatada is Anita Primett, long term resident of Barcelona and owner of apartment renting agency www.barcelonaflats.co.uk Originally from Hertfordshire she is an enthusastic participent. "Calcotada is just brilliant fun. First you strip off the outside leaf and then you dip your calçot in the communial sauce dish. Then the fun begins because the calçot
A calçot is somewhere between a spring onion and a leek. Grown in Catalunya they are char grilled, served on a simple wood or clay serving dish could be the centre of some really enjoyable activites. However, the calcots are served with a sauce with a traditional recipe of almonds, roasted tomatoes, garlic and olive oil ground into a smooth sauce or salsa. The combination makes for a messy but entertaining meal known as a calcotada
A fan of the calcatada is Anita Primett, long term resident of Barcelona and owner of apartment renting agency www.barcelonaflats.co.uk Originally from Hertfordshire she is an enthusastic participent. "Calcotada is just brilliant fun. First you strip off the outside leaf and then you dip your calçot in the communial sauce dish. Then the fun begins because the calçot