Calçot, one of the most typical products of southwestern Catalonia, is much more than a sweet and tender onion that is roasted on vine shoots and served with its inseparable romesco sauce. It is one of the best gastronomic experiences to share with friends, in the countryside, outdoors. After the season opener, at the Qatar GP, Marc Márquez and Dani Pedrosa, accompanied by friends and teammates, wanted to say goodbye to another season, that of the calçots, which ends in April.
Before travelling to the Argentinian GP, the riders of the Repsol Honda MotoGP Team enjoyed a sunny day, a unique delicacy and the best of companies, that of the trialists Toni Bou, Takahisa Fujinami and Jaime Busto. The party, which has been organised by Guía Repsol, was also joined by Jordi Castellà (Marc Márquez’s mechanic), Jose M. Allende and David García (Dani Pedrosa’s telemetrers), Jose Luis Martínez (Marc Márquez’s assistant), Xavi Bosch and Edu Villodre (Dani Pedrosa’s assistants).
The story of this calçotada goes back a long way, when Dani Pedrosa confessed to his teammate that he had never tried calçots. No sooner said than done. Marc Márquez has not hesitated to act as master of ceremonies. Although Fujinami, Japanese by birth and Empordà by adoption, has uncovered himself as the true crack of calçots.
