Valls is the centre of this tradition and a calçot from here 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 in large amounts.

Calçots are then barbecued and dipped in salvitxada or romesco sauce, and accompanied by red wine or cava (Catalan sparkling wine made using the same producing method as the champagne). Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.