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In Catalonia, tasting a calçotada is converted every year at this time into a true gastronomic phenomenon, which is consumed by other hearty dishes.

For the “profane” in the matter, perhaps it is convenient to clarify that the calçots are a variety of sweet and very tender onions that, roasted directly on embers of vine shoot, turn into a delicious snack.

The way to taste them consists of, once roasted, tearing off the outer layer slightly charred and, calçot in hand, ‘mojarlo’ in the traditional romesco sauce (made with ñoras, tomato, garlic, almond or hazelnuts) and introduce it directly to the mouth.

A gastronomic ritual that in La Bóta del Racó acquires an inimitable stamp, and that has made this restaurant one of the best Catalan cuisine in Barcelona.

También en: esEspañol caCatalà

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