Berguedà cuisine

In the afternoon we all meet again and continue on the road to Bagà, making a short stop at the Guardiola de Berguedà to visit the magnificent Benedictine cenotaph of Sant Llorenç. We end the day with a well deserved selection of local recipes. The table features a parade of pèsols (peas) negres with pancetta, patates emmascarades, potatoes cooked with botifarra negre sausages, and the sliced cabbage and potato known here as trumfos amb col. After dinner, we take a stroll through the picturesque village of Bagà.