"The Berguedà is one of those places that comes to mind when seated around a table. The simple taste of a bolet (wild mushroom), of a plate of patates emmascarades (potatoes with black sauge) or of freginat (pork and beans) transports us directly to Queralt, Pedraforca or the fertile plains below. Memories of these places will never be lost to the part of our brain that stores pleasurable experiences. This undoubtedly has a lot to do with the undisputed quality of the indredients: bolets, vedella (veal), pollastre (chicken), blat de moro (sweet corn), pèsols negres (black peas), embotits (cold meats) and formatges (cheeses), to mention just a few items.." by Enric Alfonso from the book "El Berguedà. La muntanya, la tradició, la taula. Cuina Mil.lenària" Editorial Arola, 2007.