Breakfast at the hotel includes yoghurt and kefir made from organic milk from a farm that practices regenerative agriculture. Our interest in this practice, which is so closely linked to soil health, will encourage us to take part in an activity centred on permaculture, a philosophy linked to sustainability that seeks harmony with nature. After buying biscuits from Camprodon and traditional sausages from La Cerdanya, including bull, bisbe and pa de fetge, we’ll make a final stop before heading to La Garrotxa. The Ripoll Ethnographic Museum is dedicated to preserving the memory of trades and traditions, reminding us that knowing the past is essential to understanding who we are.