Sauces made following the most traditional, typical and popular methods in the Catalan Mediterranean diet.
Sauces made following the most traditional, typical and popular methods in the Catalan Mediterranean diet.
Between the months of November and April we can enjoy the magnificent calçots season! And if one thing cannot be missing from the table in a “calçotada” it is its sauce! We make it following the traditional method, with tomatoes, breadcrumbs, hazelnuts, toasted almonds...
We recommend shaking the bottle before opening and consuming it at room temperature with some freshly made calçots, to enjoy a real feast for the senses!
Olive oil, tomato, hot peppers, salt, breadcrumbs, white wine vinegar, almonds, hazelnuts, garlic and black pepper.
230g