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Between January and March, the restaurants of Sadurnin light the embers in the morning to prepare Calçots of the Montferri variety. They are cooked directly on the live flame and presented wrapped in newspaper so that they keep warm. They are eaten with their fingers, sucking them in romesco and dousing them with young cava or white wine from the Penedès. The calçotada usually culminates with a dessert of Catalan cream flambéed with sugar and a glass of sweet cava.
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