Calçots are milder and less bulbous than onions and have a length of between 15/25 cm (white part) and a diameter of 1.7/2.5 cm 5 cm from the root.

The most traditional way of eating calçots is in a calçotada (plural: calçotades), a popular gastronomical fiesta held between the end of winter and March or April, where calçots are consumed massively.

Calçots are then vine roasted and dipped in salvitxada sauce or romesco, and accompanied by red wine or cava. Pieces of meat and bread slices are roasted in the charcoal after cooking the calçots.