The "calçot" was discovered in the late nineteenth century by a lone farmer from Valls, known as the "Chat Benaiges" who began cooking at the tender buds born embers of old onion grown especially to be cooked as well as the sauce still eat today with some variations.

The cultivation process begins during the last months of the year when it planted the seeds of white onion. When the onion has sprouted and grown will boot floor that housed and re-planted in another suitable land, which continue to grow.

To wait for punching his head as if it were a normal onion. At this time (summer time we arrived), booted again and stored for several weeks until they re-planted once removed the top.

The onion should only be halfed-bury and showing the whiteness of the ground outside. There is a rule that says agricultural "onion has heard the bells," referring to the plant must be buried very soon. According to the farmers, it is better to plant onions in the time of old moon. As the plant grows, it should cover the earth, that operation must be repeated several times during the process of cultivation. The "onions" are collected mainly between November and April.

 

From the first decades of the twentieth century, calçotada became a regular meal holidays for many families. The roots of the great impulse experienced by the calçotada across the country we can date it to the mid-twentieth century, when the "Rock Art of the Pot" organized his famous calçotadas inviting personalities from the artistic and cultural world in Barcelona, helping to disseminate.

Until today that calçotada Valls has been growing in popularity. The surroundings of the city are adorned fumes that here and there and the length and breadth of the geography of the High Country are like landmarks farmhouses vallencs.Una party was going popularized over the years and extending to other areas of the province that shares this family party or friendly that starts with the preparation of food, in which everyone can participate. This is perhaps one of the main charms everyone gives their opinion and believe all have the secret of the best way to cook the onions and prepare the sauce.

 

The fumes rising into the sky, are like symbols or messages of friendship. They are like signs or greetings from a friend made ​​the media oldest of humanity.

In the sixties, some restaurateurs promoting entrepreneurial spirit, creating appropriate to conduct local calçotada, the fact that the travel agencies have been included as a new attraction in their itineraries, the generalization of the use of the private car and the fact that winter is not as frequent as the summer tourist attractions and culinary help calçotada to become, for a few months, one of the main attractions of the regions where they are cultivated.

The art of eating well has been found in the calçotada excellent culinary dish. Not surprisingly, a great expert in the field, the great "master" John Cabané, calçotada defined as "a stellar local dish well managed" and as "a traditional custom Valls has sparked culinary interest beyond our borders. "The secret of good "calçot" his angel, mystery, possibly find in being cultivated lands and valleys of the region. Must be the water, sun, climate, land special composition of Alt Camp, dedication and love that our farmers grow it. Can not find any other place that has the special taste "onions" Valls.

A calçotada represents delve into the understanding of the spirit of our land. Calçotada is a lesson unit that defines a clear and precise way of being Catalans. Calçotada agriculture has partnered with food, already in the fields of food and culture. From humble origins, popular tradition has become rooted in our customs, and through the fine arts through artistic sensibility, came with all the honors in the field of art kitchen which has won a deserved place.

Recently the prestige of "calçot" has spread to other parts of the country also produce and consume "onions." In 1995 the Government of Catalonia awarded the quality designation "Calçot Valls" and 1996 constituted the Regulatory Council. The geographical scope of this term includes the Alt Camp, Baix Camp, Tarragona and Lower Penedès.