Talk:Calçot

Wine roasted?

anyone know what VINE ROASTED means? as far as I know, most people spear the calçots with wire and roast them on normal wood fires. Brallan 20:01, 23 March 2007 (UTC)

Good point. Fixed. Maikel (talk) 16:20, 3 June 2009 (UTC)

Vine roasted, I think, refers to using grapevines for the heat source, instead of wood. —Preceding unsigned comment added by 24.98.154.75 (talk) 16:45, 21 March 2010 (UTC)

Yes. Grapevines are the traditional fuel for the fire, although wood and charcoal fires are common. --ABehrens (talk) 07:39, 8 May 2020 (UTC)

Sauce

This article has a contradiction: in one place it shows calçots being served with romesco sauce, but in another place it says calçots are never served with romesco, only with salvitxada. The article about salvitxada has contradictions too; it says that salvitxada is like romesco, except thickened with toast crumbs and a little vinegar added; it also warns that "salvitxada" is not its real name - but the article is called "Salvitxada" anyway. The article about romesco says romesco may be thickened using toast crumbs, and a little vinegar added if desired. It also says romesco is not the same as salsa de calçots or salvitxada, but says absolutely nothing about how it is different.

Maybe there is no such thing as a calçot, no such thing as romesco, or salvitxada, or salsa de calçots, no such thing as a fish either. Maybe everyone in the entire Catalunya region is part of a big plan, to keep the rest of the world confused by showing us mysterious kinds of food. :) Ha ha, of course I'm joking, but I really don't understand the explanations.

Maybe the local people really disagree about the proper sauce and how to make it. If they do, we should just TELL everyone that they disagree, and explain why. TooManyFingers (talk) 00:25, 31 May 2024 (UTC)

I've made a few changes to fix that. --Jotamar (talk) 22:43, 5 June 2024 (UTC)

The only thing you did not fix, is the important part!

Unfortunately, you've made it worse, because now the confusion is hidden instead of obvious like it was before.

The real questions:

1. What is the exact difference (agreed on by all good authorities) between "Salsa de calçots" and "Salvitxada"?

2. What is the exact difference (agreed on by all good authorities) between "Salvitxada" and "Romesco"?

If there is disagreement about these things, which would make the questions difficult to answer, then we need to SAY "There is disagreement about [x, y, z]" in our articles, and show which authorities are disagreeing. TooManyFingers (talk) 01:04, 7 June 2024 (UTC)

(and when I ask the difference, I don't mean the way a sauce is served, I mean what's in the sauce.) TooManyFingers (talk) 01:08, 7 June 2024 (UTC)

(and if the true answer is "They are all basically the same thing", that's a perfectly good answer, and we should tell that to everyone.) TooManyFingers (talk) 01:12, 7 June 2024 (UTC)

It's the first time I hear about salvitxada, so I can't help with that. Anyway, the Catalan-language-WP page ca:Salsa de calçots describes it as different from salvitxada. As for romesco, I've heard many times in different places that it is similar to calçot sauce but not identical. I think that the best solution right now is just not to mention salvitxada. I'm afraid I'm not so interested in the question to research it further. --Jotamar (talk) 19:24, 7 June 2024 (UTC)