Calçot is a white onion (Allium Cepa L.) that is grown in a very special way so that it is elongated, and it has to be one of the excellent typical dishes in Catalan gastronomy. It is typical of some areas of Tarragona, although currently it is cultivated in practically all of Catalonia, and even in other provinces of Spain and abroad.

It grows in humid pine forests, mainly red pine, and is usually surrounded by moss. One of its main characteristics is that large colonies are formed, although they must be taken one by one because they are very delicate and they break easily.

The perfect season for camagrocs is from September to winter, when the first frosts begin. It is one of the species that lasts the longest, since most disappear when autumn arrives.

This type of mushroom is also well known by its Italian name funghi porcini and is one of the most consumed mushrooms in different European countries, well known for its aroma and perfect for meat stews, garnishes, etc

When young and white, this mushroom may be known as common mushroom, white mushroom, button mushroom, cultivated mushroom, table mushroom, and champignon mushroom (or simply champignon). When young and brown, it may be known as Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, cremini/crimini mushroom,[ chestnut mushroom (not to be confused with Pholiota adiposa), and baby bella.

A deeply rooted belief in many countries is that in Spain, the star product is chorizo. Nothing is further from the truth. Chorizo ​​is one of the dozens of products that are prepared as derivatives of pork. The belief that this element appears in almost all foods is wrong. This product is eaten as a sandwich for breakfast, occasionally as a tapa and also occasionally in some classic dishes in the kitchen, such as lentils stewed with chorizo.