BACKGROUND CULTURE
REGION 1 This region is consist of four (4)
(ILOCOS provinces and eight (8) cities, namely:
REGION) the province of Ilocos Norte, Ilocos
Sur, La Union and Pangasinan; and
the cities of Dagupan, San Carlos,
Alaminos and Urdaneta in
Pangasinan; Laoag in Ilocos Norte,
Vigan and Candon in Ilocos Sur;
San Fernando in La Union. The
City of San Fernando is the center
of the region.
 LA UNION - The Surfing Capital
of the North
 PANGASINAN
Land of more than a
Hundred Wonders
The third biggest province in the
whole Philippine Archipelago,
derived its name from salt or “asin”
in the vernacular. Owing to the rich
and fine salt beds which were the
prime source of livelihood for the
province’s coastal towns,
PanagASINan or “Pangasinan” which
means “where salt is made” came to
be its name.
FOOD DELICACIES
 The Ilocanos are hardworking,
determined, simple and as well
appreciative, but the are also known
for being stingy, “kuripot” in their
tounge.
 Being Thrifty
They value money so much that most
people see them as stingy, but in truth
they are just thrifty, they want to spend
what they earned wisely.
 Ilocanos have a very strong family tie
and they have high respect to their
parents, which is absolutely evident
in their marriage traditions.
 Panagpudno – when a young man
formally announces his intentions of
marrying the young woman to her
parents.
 Palalian or ringpas - Another
meeting is set for the wedding
wherein the groom and his relatives
to the bride’s house to finalize the
wedding arrangements. The families
set the choice of sponsors, the
dowry, sagut (wedding dress and
accessories which will be provided
by the groom), and the parawad
(cash that given by the groom to the
bride’s mother as a reward for raising
 VIGAN LONGGANISA -
This plump sausage
originated from, typically
bite-sized but packed with
garlicky flavor.
 ILOCOS EMPANADA -
Ilokanos use annatto seeds to
add color to its dough,
making it vibrantly orange.
Inside, you’ll typically find
chopped Vigan longganisa,
green papaya, mung beans,
and an egg. It is then deep-
fried to perfection and best
devoured as soon as it leaves
the pan.
 BAGNET - known locally
in Ilocos as chicharon, is a
deep-fried pork dish known
for its crunchy skin and a
golden-brown color.
 Okoy Tiyosko - crunchy
snack is a deep-fried fritter
made of glutinous rice batter,
shrimp, and various
vegetables.
 DUDOL - It’s a mix of rice
flour, coconut milk, and
sugarcane juice, cooked

REGION 2  It is a natural catch basin having
(CAGAYAN the largest watersheds in the
VALLEY) country. It is crisscrossed by the
longest and largest river network,
the Cagayan River, also known as
Rio Grande de Cagayan
 The region is largely an
agricultural economy with thirty-
seven percent (37%) of its total
land area dedicated to agriculture
production.
 Region 2 is composed of 5
provinces, namely, the valley
provinces of Cagayan and
Isabela, the mountain provinces
of Quirino and Nueva Vizcaya,
and the island province of
Batanes. It has one independent
city, (ISABELA SANTIAGO
CITY also known as “QUEEN
CITY OF THE NORTH”) three
component cities, 89
municipalities and 2,311
barangays within its 12
congressional districts.
his bride).
 In Batanes, the Ivatan people have a
rich cultural heritage. They are
known for their stone houses called
"Ivatan houses," which are made of
limestone and cogon grass. These
houses are built to withstand
typhoons and earthquakes. The
Ivatan people also have a unique
dialect and traditional songs and
dances that are performed during
special occasions.
 In Cagayan, the Ybanag people have
their own set of cultural practices.
They are known for their traditional
weaving, particularly the "abel"
cloth. The Ybanag people also have
traditional dances and rituals that are
performed during harvest festivals
and other important events.
 In Isabela, the Ibanag people have
their own distinct cultural practices.
They are known for their traditional
farming methods, particularly the
"burn and slash" technique. This
technique involves clearing the land
by burning the vegetation and then
planting crops.
 In Nueva Vizcaya, the Gaddang
people have their own unique cultural
continuously under slow fire.
This process is what makes
it thick yet sticky and
incredibly delicious.
 DINAKDAKAN - is a
traditional Ilocano dish made
with grilled pork parts
(usually ears, snout, and
tongue) and pig's brain,
mixed with onions, ginger,
vinegar, and calamansi juice.
It is similar to sisig but with
a creamy texture.
 TUPIG - is a sticky rice
cake that is wrapped in
banana leaves and cooked
over hot coals. It is made
with glutinous rice, grated
coconut, and sugar, and is
often served as a dessert or
snack.
 DINENGDENG - is another
popular vegetable dish in
Region II. It is made with a
mix of local vegetables such
as bitter melon, squash, and
string beans, cooked in a
broth made with fish or
shrimp paste, ginger, and
onions.
 INALUTO - is a grilled or
roasted fish dish that is
commonly found in coastal
 practices. They are known for their
traditional basket weaving and
pottery making.
 In Quirino, the Agta people have
their own set of cultural practices.
They are known for their hunting and
gathering skills, as well as their
knowledge of medicinal plants.
REGION 3  Envisioned to become the  Among the region’s festivities,
(CENTRAL industrial heartland of the celebrations and religious sites,
LUZON) Philippines and the Asia the most prominent include the
Pacific; an international Carabao Festival and Obando
transshipment hub; and a Fertlity Rites in Bulacan; the
showcase of a vibrant and Giant Lantern Festival and
competitive agriculture sector, Lenten Rites in Pampanga; and
Central Luzon is the logical the Mango Festival in Zambales.
destination for investments Central Lzuon is also noted for
and leisure. products such as furniture,
 Central Luzon combines the Christmas lanterns, jewelry,
advantages of an international marble products, meat products
airport, a seaport, industrial and sweets and delicacies.
and agricultural areas, tourism  Birth Practices. In one of the
and leisure sites, support barrios of Guagua, Pampanga,
services, and major close relatives of a woman who is
thoroughfares. The about to deliver a child, together
complementation of each of with their neighbor, make noise
these elements enhances the like shouting, beating tin cans
strengths of the region as an and exploding firecrackers in
areas of Region II. The fish
is marinated in vinegar, soy
sauce, and spices, and then
wrapped in banana leaves
and grilled over hot coals.
 DIBANG - is a type of
flying fish that is abundant
in the coastal waters of
Cagayan Valley. It is often
grilled or fried and served
with a side of spicy vinegar
dip. It can also be made into
sinigang.
 BURO - is a fermented
rice dish, often mixed
with fish or shrimp, and
usually served as a side
dish or condiment.
 TIBOK-TIBOK - is a
Kapampangan rice
pudding made from
carabao's milk, sugar,
and cornstarch. It is
similar to maja blanca
but has a smoother
texture.
 PINDANG DAMULAG
- is a cured and dried
carabao meat dish,
similar to beef tapa,
which is popular in the
Tarlac province of
Central Luzon.
 investment destination.
 Region 3 is composed of
seven (7) provinces, 14 cities,
116 municipalities and 3, 102
barangays. The provinces are
Aurora, Bataan, Bulacan,
Nueva Ecija, Pampanga,
Tarlac, and Zambales.
REGION 5 (BICOL  Bicol Region is composed of
REGION) four contiguous provinces:
Albay, Camarines Sur,
Camarines Norte, and
Sorsogon; two island
provinces of Catanduanes and
Masbate; and seven cities
namely, Legazpi, Naga, Iriga,
Tabaco, Ligao, Sorsogon, and
Masbate.
order to help expel the fetus
faster.
 Baptismal Rites Practices. In
many Kapampangan houses, the
baby’s baptismal dress serves as a
souvenir and decoration for the
sala. It is put on a frame and
hung in the sala like a picture.
 Swimming with whale sharks
(known locally as butanding), the
world’s largest fish, is the activity
most people associate with when
they are in this region.
 Bicol is also famed for its spicy
food, which is based largely on
coconut and chillies
 Tinagba Festival, Iriga City
(February) A harvest
thanksgiving including parades,
street dancing and sporting
challenges.
 Ibalong Festival, Legazpi
(August)
A celebration of a local legend,
with masked and costumed
reconstructions of classic battles.
 Peñafrancia Festival, Naga –
(September)
A barge procession, fireworks
and more, celebrating Bicol’s
patron, Our Lady of Peñafrancia.
 KINUNOT - is a spicy
appetizer which
ingredients include shark
meat or sting ray meat.
The shark or the sting
ray is cooked with
coconut cream and
malunggay or moringa
leaves.
 LAING OR
PINANGAT - is made
from local “gabi” or taro
leaves. The leaves is
simmered in coconut
cream and then served
with siling labuyo or
chili pepper.
 BICOL EXPRESS
 TILMOK - Tilmok is
the Bicolano term for
coconut meat. The other
main ingredient of the
dish is crab meat. The
preparation
of tilmok starts with the
mixing of coconut meat
 and the crab meat
together. Garnishing is
added after the meats
are mixed. The mixed
“meats” are put inside
banana leaves and then
steamed. This delicious
dish is popular among
locals and even
foreigners.
 SINAPOT - is a banana
dish also known
as maruya or baduya for
non
Bicolanos saba (Cardaba
banana). The bananas
are peeled and sliced and
then mixed with flour,
salt, baking powder, eggs
and water. The mixed
ingredients are then
fried in boiling cooking
oil.