While in Valls the season's calçots are ready by February, in Lilla, located at an altitude of 525 meters, the harvest requires an additional month to reach its optimal presence. Thus, the calçots, harvested on Mondays and air-dried, will be enjoyed on March 21 following the ancient method of the original calçotadas, born in the farmhouses near Valls.
The meal will begin with diners standing at a table set in the old barn for the calçots, and subsequently, the rest of the food will be served seated in the farmhouse's main rooms. This celebration, which will gather ten people, stands out for its use of zero-kilometer products, including asparagus and eggs from their own chickens.
The calçotada is the party, and what remains is the gathering. It's the atmosphere, the revelry, the fun, the uproar. All seasoned with a feast, with drink and with commotion; with a king who is the calçot, and friendship as a companion.
This family gathering has a backdrop of tradition and friendship, with a history spanning generations. The columnist recalls past celebrations and the importance of the Saint Joseph's Day festivity, which was formerly a holiday and a reason for large family meals and trips to the Fallas of Valencia.
The news also refers to the recent launch of the book El gran llibre de la calçotada (The Great Book of Calçotada), published in Valls with a date of January 1, 2026, which considers Masia Bou as the ancestral home of this gastronomic event. This encyclopedic work explores the calçotada as a social meal that has evolved from intimate gatherings to events for hundreds of diners, even inspiring the most sophisticated haute cuisine.
The publisher La Torratxa, with design and printing by El Vallenc S.L., has also published a collection of recipes from the 15 years of the calçot exhibition. This book details historical menus, such as the 1990 one with calçots and baby squid, the 2000 one with mute duck wings, and the 2005 dessert with calçot and banana terrine.
