Valls City Council in Tarragona is supporting the publication of the first book to offer a full look at the calçotada, a gastronomic phenomenon that originated in Valls. The book, edited by Cossetània Edicions and directed by journalist and anthropologist Guillermo Soler, will be released in November 2025, coinciding with the start of the new calçotada season.
Eighteen authors are working on the volume, which aims to be the first collective work to analyse the calçotada as a living and evolving phenomenon. It will cover historical, cultural, social, and culinary perspectives.
Currently, no other work of this kind exists. The book will provide an exhaustive review of the calçotada's history since the 19th century, its gastronomic boom, the creation of the Protected Geographical Indication (PGI) Calçot de Valls, and the impact of the Gran Festa de la Calçotada on tourism, among other aspects.
Expert Contributors
The project brings together a multidisciplinary team of 18 authors from various fields, including academia, journalism, anthropology, gastronomy, and oenology. Contributors include university professors Margarida Aritzeta, Jordi Ginebra, Pere Navarro, Josep Grau, Joan Simó, Míriam Lampreave, and Assumpta Mateos.
Journalists Eduardo Magallón, Montse Plana, Oriol Lleonart, Albert París, and Elisenda Rovira are also involved. Anthropologists Guillermo Soler and Domenech Ribas, along with Jordi París, director of the Valls Museum, professor Núria Ventura, and gastronomes Jaume Fàbrega and Mariona Cuadrada, complete the team.
Catalonia's Gastronomic Year
This publishing project is part of an active year for calçot promotion, following Catalonia's recognition as a “World Region of Gastronomy 2025”. Valls, as the birthplace of the calçotada, has become a central point for many initiatives. These include the start of the future Masia de la Calçotada project in January, the first International Calçotada in March, and the first Calçotada Forum in May.
Recent agreements with the Tarragona Provincial Council's Tourism Board also aim to boost the museum and interpretive aspects of the calçot. The City Council of Valls, in collaboration with Cossetània, is driving this editorial effort.
Book Structure and Themes
The book, titled El Llibre de la Calçotada (The Book of the Calçotada), will be structured into four main sections:
History: This section will look at the origins of the calçot and its associated festival, from its first mentions in the 19th century to the present day. It will highlight key initiatives such as the Penya l'Olla, which promoted the modern calçotada, the role of restaurants, institutional promotion, and the event's final consolidation with the Gran Festa de la Calçotada, held since 1982.
Elements of the Calçotada: This part will analyse the essential components: the calçot and its cultivation, the PGI Calçot de Valls, the sauce and its ingredients, suitable wines and cavas, and other elements that complete the experience, such as grilled meat, bread, artichokes, and even the characteristic smell of the festival.
Cultural and Social Dimension: The calçotada is presented as an identity phenomenon that creates cohesion, economy, tourism, and symbolic discourse. The book will also cover its representation in art, the press, literature, and everyday language.
Gastronomic Dimension: This section will analyse the calçot's transition from a humble food to a sophisticated ingredient found in major restaurant menus. The volume will include a collection of recipes by recognised Catalan chefs, showing the calçot's versatility in contemporary cooking.
