Calçot is a variety of garden onion known as Blanca Gran Tardana from Lleida. The Calçot from Valls (Tarragona, Catalonia) is a registered EU Protected Geographical Indication. The most traditional way of eating calçots is in a calçotada (plural: calçotades), a popular gastronomical event held between the end of winter and March or April, where calçots are consumed massively. Calçots are then barbecued and dipped in salvitxada or romesco sauce, and accompanied by red wine or cava. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots (en.wikipedia.org/wiki/Cal%C3%A7ot).