Every year between January and March, all Catalans experience at least one CALÇOTADA, an event we could describe as the Catalan version of a BBQ. This tradition is named after the calçot, a hyper local leek-like member of the allium family.

For this joyfully messy annual countryside feast, calçots are grilled over an open flame, wrapped in newspaper, and served atop terracotta tiles. People wear bibs to eat them, peeling off the charred outer layer with bare hands and dipping their calçots in heavenly nutty Romesco sauce (a.k.a. salvitxada or calçot sauce), the true star of the show.

How healthy!, you might be thinking, the Catalan version of BBQ is a vegetable!? But, that’s just the first course. Next up is always some version of grilled meats or, as we will prepare in class, the beloved Botifarra amb Mongetes (sausage with white beans) with luscious Allioli.

Camila will lead you in cooking your own calćotada feast at home (no grill required!), snacking on simple Pa amb Tomaquet, and wrapping things up with a traditional dessert of Crema Catalana.