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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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romesco
Romesco () is a tomato-based sauce that originated from Valls, province of Tarragona, in Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted tomatoes and garlic, toasted almonds, pine nuts, and/or hazelnuts, olive or sunflower oil, and '' ñora'' peppers (''capsicum annuum'', a sun-dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include sherry vinegar, red wine vinegar, and onions. Leaves of fennel or mint may be added, particularly if served with fish or escargot. It is very often served with seafood, but can also be served with a wide variety of other foods, including poultry, some red meats like lamb, and vegetables. According to food writer Melissa Clark, cookbook author Penelope Casas was considered the recognized authority on romesco recipes for English-speaking readers. When touring Catalonia, thou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Valls
Valls () is a city and municipality in the province of Tarragona in Catalonia, Spain. According to the 2014 census it has a population of 24,570. Valls is known for its calçots – a type of scallion or green onion – and the human towers tradition known as the castells. The town is the birthplace of the composer Robert Gerhard (1896–1970). Geography Valls is the capital of the ''comarca'' of Alt Camp. With a population of 24,570 inhabitants in 2014, it represents more than half of the population of the county. It is located in the area known as Camp de Tarragona next to the River Francolí, near Reus (Baix Camp) and Tarragona (Tarragonès), the capital of the province. Culture Valls is known for its culinary tradition, the feasting on calçots at what is known as a "calçotada". The calçots are a large type of sweet-flavoured spring onion, barbecued over a pit of flaming vines, and eaten piping hot with a sauce. The calçotada continues with a main course of meats and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other nam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvitxada
Salsa de calçots (''Calçots' sauce'') is a Catalan sauce originating in Valls, province of Tarragona in the region of Catalonia, which is served almost exclusively with calçots at the '' calçotades'', a traditional local barbecue. It is similar to romesco sauce with the difference that it is thickened with toast rubbed with fresh garlic, moistened with a little vinegar and pulverized. See also * List of sauces The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored ... * References Catalan cuisine Sauces {{Catalonia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalonia
Catalonia (; ca, Catalunya ; Aranese Occitan: ''Catalonha'' ; es, Cataluña ) is an autonomous community of Spain, designated as a ''nationality'' by its Statute of Autonomy. Most of the territory (except the Val d'Aran) lies on the northeast of the Iberian Peninsula, to the south of the Pyrenees mountain range. Catalonia is administratively divided into four provinces: Barcelona, Girona, Lleida, and Tarragona. The capital and largest city, Barcelona is the second-most populated municipality in Spain and the fifth-most populous urban area in the European Union.Demographia: World Urban Areas – Demographia, April 2018 Current day Catalonia comprises most of the medieval and early modern Principality o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allium Tricoccum
''Allium tricoccum'' (commonly known as ramp, ramps, ramson, wild leek, wood leek, or wild garlic) is a North American species of wild onion or garlic widespread across eastern Canada and the eastern United States. Many of the common English names for this plant are also used for other ''Allium'' species, particularly the similar ''Allium ursinum'', which is native to Europe and Asia. Description ''Allium tricoccum'' is a perennial growing from an ovoid-conical shaped bulb that is 2–6 cm long. Plants typically produce a cluster of 2–6 bulbs that give rise to broad, flat, smooth, light green leaves, that are 20–30 cm long including the narrow petioles, often with deep purple or burgundy tints on the lower stems. The bulbs are white and surrounded by brownish to grayish sheathing. Each cluster of bulbs gives rise to one flowering stem. The flowers are arranged into an umbel that has an erect scape that is typically 10–40 cm long. The inflorescence has two ovate bracts th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditions Of Catalonia
There are quite a number of festivals and traditions in Catalonia (Spain). While most are of ancient origin, certain traditions are of relatively recent introduction. There are also some that are common to the whole Catalan society, but others are relevant only to a particular location. Generally, locals welcome outsiders to share with them in their celebration. Festivals and celebrations The '' correfocs'', in which "devils" play with fire close the onlookers, is one of the most striking of the Catalan festive events. The devils are not considered the incarnation of evil; they are sprightly and festive characters, dancing to the sound of drums and the traditional gralla, while they set off their fireworks. Another tradition occurs during the spring festival day of ''Sant Jordi'' (St George's Day, 23 April), in which men give roses (mostly in a deep red color) to women, and women give a book to men as a present. That day is also known as ''"Dia del Llibre"'' (Book Day), coincidin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cava (Spanish Wine)
''Cava'' (, plural ''cavas'') is a sparkling wine of '' Denominación de Origen'' (DO) status from Spain. It may be white (''blanco'') or rosé (''rosado''). The Macabeo, Parellada and Xarel·lo are the most popular and traditional grape varieties for producing cava. Only wines produced in the traditional method may be labelled "cava"; those produced by other processes may only be called "sparkling wines" (''vinos espumosos''). About 95% of all cava is produced in the Penedès area in Catalonia, Spain, with the village of Sant Sadurní d'Anoia being home to many of the largest Catalan production houses. The two major producers are Codorníu and Freixenet. Cava is also produced in other villages in Aragon, Castile and León, Extremadura, La Rioja, Basque Country, Navarre and Valencia. Marketing Cava as "Spanish champagne" is no longer permitted under European Union law, since Champagne has a Protected Geographical Status (PGS). Colloquially it is still called ''champán'' or '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalan Wine
Catalan wines are those that are produced in the wine region of Catalonia. Occasionally, the appellation is applied to some French wine made in the Catalan region of Roussillon also known as Northern Catalonia or the ''Pays catalans''. The city of Barcelona is the capital of Catalonia and despite not being in a wine region (although a portion of the Penedès is in the greater comarca of Barcelona) it is the focal point of the Catalan wine industry: a primary consumer market, its port provides export functions and a source of financial resources and investment. The area has a long winemaking tradition and was the birthplace of the sparkling wine ''Cava'', invented in the early 1870s in Sant Sadurní d'Anoia by Josep Raventos of Codorníu Winery. At the turn of the 20th century, the Catalan wine industry was at the forefront of Spain's emergence as a world leader in quality wine production, being the first Spanish wine region to adopt the use of stainless steel fermentation tanks. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties. The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Rose * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The top 21—50 red grape varieties by acreage are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * Corvina Veronese * Criolla Grande * Croatina * Dolcetto * Dornfelder * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calceus
The calceus (pl. ''calcei'': cf Latin ''calx'' "ankle") was a mid-weight, outdoor walking "shoe-boot", worn in ancient Rome. It was flat-soled, usually hobnailed and entirely covered the foot and ankle, up to the lower shin. It was secured with crossed thongs or laces. Lighter than the openwork caligae favoured by the Roman military, ''calcei'' were considered a distinctive part of Rome's public, civilian "national dress", which centered on the toga as an exclusive mark of Roman male citizenship. The ''calcei'' of most ordinary citizens were probably a natural brown tanned leather. The equestrian class had its own distinctive form of ''calceus'', with crescent-shaped buckles. Male citizens of senatorial rank and office, including certain priesthoods, were expected to wear a red-bordered toga praetexta and red ''calcei'' (s. ''mulleus calceus'') when engaged in their public duties. The combination of toga and ''calcei'' was impressive, but also hot and uncomfortable; the Roman ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hilling
Hilling, earthing up or ridging is the technique in agriculture and horticulture of piling soil up around the base of a plant. It can be done by hand (usually using a hoe), or with powered machinery, typically a tractor attachment. Hilling buries the normally above-ground part of the plant, promoting desired growth. This may encourage the development of additional tubers (as with potatoes), force the plant to grow longer stems (leeks), or for some crops (chicory, leeks, asparagus etc.) this blanching technique keeps the stems or shoots pale and tender, or influences their taste. Hilling may also be used to stabilize the stems of crops which are easily disturbed by wind. Examples A common application of hilling is for potatoes. The tubers grow just below the surface, and can produce chlorophyll and solanine if exposed to light (green potatoes). Solanine is toxic in large doses, and can result in nausea, headache, and in rare cases, death. By hilling one or more times during th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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