Cooked by: Rosa		History: Also called salvitxada sauce. It is commonly accepted that it was invented by the same farmer who invented the way to cultivate calçots: Xat de Benaiges. In spite they have a similar colour, it is important to know that it is not the same sauce used for Xató. The one for calçots is spicer thanks to garlic and vinager. Like all traditional cooking meal, there are as many versions as cookers. As it should be. Thanks to this, many sauce contests take place in Catalonia. One of them is the one of Calçotada Fair in Valls. In spite this sauce was invented for calçots, it is nowadays used for many other meals, specially with grilled meat. What is a calçotada? Read this great review by Sue Style about what a calçotada really is.
Typically eaten on: Calçots Season (january-march)
Origin: Valls (Baix Penedès)
Ingredients: toasted bread, biscuits, garlic, pepper, tomatoes, toasted and peeled almonds, vinager, olive oil and nyores (a kind of dried peppers).
See also our article about Calçotada Fair inValls.