It is a sign of quality established by the European Union, which distinguishes certain products Department of Agriculture, Livestock and Fisheries of the Government of Catalonia.
These products are distinguished by their method of production and processing of raw materials that come from a specific geographical area. Thus, the consumer can enjoy products grown in the country with a climate and soil conditions, combined with the esfoç made by farmers, give organoleptic characteristics of exceptional quality, fit to delight the most demanding palates.
What "Calçot de Valls" is?
Protected Geographical Indication (PGI) "Calçot of Valleys" appears in response to the demand of farmers of Tarragona, to get proper recognition to the quality of the product. Its rules were approved by order of the DARP 25 September 2001.
The onions are recognized and protected by the IGP because they are tied with a blue thread which hangs a numbered label with the name of the producer.
The production area of the IGP Calçot Valls, consists of the lands are located in the Alt Camp, Baix Camp, Tarragona and the Lower Penedès and Regulatory Board considers suitable for the production of onions.
The traditional farming practices are aimed at achieving the best quality onions.
Only be eligible for the PGI, the tender and fresh onions which meet the requirements of the law.
When selling, the onions must meet the following minimum requirements: must be whole, healthy, it must be abnormal external moisture, smells or tastes strange, must be clean but not washed. The Calçot Valls must have a white leg from 15 to 25 cm long and 5 cm diameter mensura root between 1.7 and 2'5cm. Also present will be the organoleptic qualities of the IGP. The conditioning of onions will be held in bundles of 25 and 50 units, labeled and tied with ribbon feature of Calçot Valls.
To bring quality control. Regulatory Board functions delegated to a control and certification organization indepentent.
How to eat?
The calçots will begin planting at the end of August.
Mid-November and you can start making the first calçotadas. The season will last until April.
The onions are eaten accompanied by a sauce made of almonds, garlic, tomatoes, pepper, parsley, vinegar, salt and olive oil.