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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)[reply]
Good point. Fixed. Maikel (talk) 16:20, 3 June 2009 (UTC)[reply]
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)[reply]
Yes. Grapevines are the traditional fuel for the fire, although wood and charcoal fires are common. --ABehrens (talk) 07:39, 8 May 2020 (UTC)[reply]
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)[reply]
I've made a few changes to fix that. --Jotamar (talk) 22:43, 5 June 2024 (UTC)[reply]
