Another Catalan tradition is the feasting of spring onions (calçots) between January and April. These onions resemble slim leeks and are roasted over a bonfire, which originally was made out of the trimmings of the pruned vines. The onions are charred on the outside and a skilled hand movement separates the inner soft part from the charred skin and it is dunked in a delicious sauce made of ground almonds, sweet peppers, roast garlic and tomatoes. After this procedure the onion is held high above your head and eaten starting from its end. Participating in a “calçotada” is a must during this season!