"El Berguedà is one of those places that you  remember sitting around a table. The simple tasting of a moixernó, a dish of masked potatoes or a frying pan inevitably transports us to Queralt, Pedraforca or the fertile plains of the south. And surely all these places will never leave the corner of our brain where pleasant experiences are stored, all of which has a lot to do with the indisputable quality of the products: mushrooms, beef, sausages, the cheeses, the chicken, the squared corn, the black peas ... ”

Enric Alfonso, from the book  “Berguedà. La muntanya, la tradició, la taula. Cuina mil·lenària”, d’Arola Editors.