Escalivada remains one of Catalonia’s oldest culinary techniques. Its etymology gestures back to the Latin word calivu, which simply means caliu (ember).
The dish’s characteristic taste is that of vegetables roasted in the heat of an oak fire, although most Catalans tend to make escalivada in their ovens for everyday meals.
Escalivada can be served as a main course if paired with a coca de recapte (with sausage or anchovies), or as a side to grilled meat or fish. To enjoy it as any good Catalan would, eat it on a piece of pa amb tomàquet.
