I am interviewing Diego Alías (Sant Joan de Vilatorrada, 1977) on a summer day when I need to wear a jacket. It is early in the morning, which in Josa de Cadí is experienced with mild temperatures and leaves a green landscape, clear of clouds. In the kitchen of Ca l’Amador, as Diego's restaurant is called, the fires have been lit for a while now. They have all the tables full, as is usual in high season. Ca l’Amador has become a highly desired restaurant, and that is why they are full every day. Everyone knows that in Josa del Cadí there is a very good cheese factory, Serrat Gros, and Diego, who is cheerful, welcoming, and energetic. The day we speak with Diego, he is very busy with the daily menus and the 'pianatada' he is preparing, a piano concert at the restaurant's threshing floor. He is short on time. We begin our conversation with the school where he trained, the Joviat in Manresa.