Valencian lunch with roots in the Levantine Horta in which the llauradors began their tasks at sunrise. This second most consistent breakfast is called hamaiketako by the Basques, the eleven o'clock. For my Asturian land in the harvest of the summer cereal "we took ten o'clock". Thus we rested and regained strength. Then in the afternoon "we took five o'clock". How rich was the raw onion with bread and chorizo!
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