hands and dipping the white portion in salvitxada (not to be confused with romesco sauce, a sauce intended for fish). The green tops are discarded. It's customary to wear a large bib for the sauce stains. The calçots can be accompanied by red wine or cava sparkling wine. Pieces of meat and bread slices are often roasted in the charcoal after cooking the calçots. For dessert, a typical choice is oranges and white cava. Gallery See also Traditions of Catalonia Ramps, another species of Allium around which festivals are held References Further reading Various authors (1999) El calçot i el seu entorn: Actes del I Congrés de la Cuina del Calçot (El Cullerot) (Catalan) Onions Allium