Few would dare to question that the best lunch in the world is served here, in this territory that some call the Valencian Community, others, the Kingdom of Valencia, and a considerable part of the population uses the form País Valencià. It is difficult to agree on that, just as it happens when we write and pronounce lunch in Valencian. On the one hand there are the supporters of botiflera variants such as almorsaret, amorsar… etc; and then there is the academic form, esmorzar or esmorzaret.
Having said that, I am going to give the keys to how to enjoy a good Valencian lunch. Main premise: The place and the food are contingent, the important thing is the company.
IT’S VALENCIAN LUNCH…
If you consider that it is the best meal of the day, but by far.
If you like the “Comboi*” (Definition: Collaborative meeting between Valencians for recreational gastronomic purposes).
If black and white makes you see life in technicolor, yes, accompanied by tender broad beans with garlic, also tender.
If Almussafes was already important before the arrival of Ford España.
If the spirit of adventure pushes you to travel kilometers in search of that gastronomic identity that differentiates us from the rest of us: regional sausages, cokes, salaures, gatxamigues…
If you like new food combinations, but without ketchup.
If you get stained with an overflowing sandwich and you don’t have enough hands to pick it up.
If you call bacon bacon.
If you prefer a figatell a thousand times over a hamburger.
If tuna with olives makes for a lunch when the kitchen is closed, or you are in a hurry.
If when looking at a coke a smile escapes you, thinking about the face Italians would make if they knew the truth.
If you think that a French omelette is only 30% of the mixture, and you need a variety of sausages, one of each color, loin, peppers and ratatouille to enjoy a proper sandwich.
If you consider lunch a reward for the work done or the goal achieved. This works both for the work day and for a getaway to Mondúver.
If in the bar where you go there are olives and cocoas on the table before you sit down.
Epilogue: If you have lunch in an unusual place, open your mind and order what is typical of each region. Don’t make a fool of yourself by asking for a chivito where they have orza loin.
Long live the toasted priest!
¡Visca!
