I am interviewing Diego Alías (Sant Joan de Vilatorrada, 1977) on a summer day when I need to put on 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 desired restaurant, and that is why they are full every day. Everyone knows that in Josa del Cadí there is a very good cheese shop, Serrat Gros, and Diego, who is cheerful, welcoming, and energetic. The day we speak with Diego, he is very busy between the daily menus and the 'pianatada' he is preparing, a piano concert on the restaurant's threshing floor. He lacks hours. We begin our conversation about the school where he trained, the Joviat of Manresa.