Calçot

Calçot is a type of green onion. The name calçot comes from the Catalan language. The calçot from Valls (Tarragona, Catalonia, Spain) is a registered EU Protected Geographical Indication. Calçots are milder and less bulbous than onions and have a length of between 15 and 25 cm (white part) and a diameter of 1.7 to 2.5 cm at the root. Planted in trenches, like an onion, as a single bulb, and successively increasing the depth of the soil around the stems throughout autumn and winter (see earthing up), they sprout into 4–10 shoots, roughly the shape of small leeks or scallions. The origin of the calçot and its cooking method is in the town of Valls, Catalonia, Spain, where an annual event celebrates the harvest of calçots. Nowadays, thousands of eating gatherings centered around the calçots, called calçotades (singular: calçotada), are celebrated around Catalonia. In these events, they are grilled over a hot fire, wrapped up in newspaper, served on terra cotta tiles and eaten, after peeling with bare hands, by dipping them one by one in special sauce (made with almonds).

Source: Wikipedia