Resource speaker Manels Celestra demonstrates cooking while participants eagerly observe the process.

PILI, Camarines Sur- In celebration of Filipino Food Month 2025, the Agricultural Training Institute – Regional Training Center V (ATI-Bicol) hosted an event titled “Celebrating Bicol’s Delicacies: Flavors of Our Heritage” with the theme “Sarap ng Pagkaing Pilipino, Yaman ng ating Kasaysayan, Kultura, at Pagkatao.” The event highlighted the richness of Filipino culinary traditions and their cultural significance, with a special focus on the distinct flavors of Bicolano cuisine. It was held at the ATI Training Hall, Pili, Camarines, on April 30, 2025.

The activity began with the standard ATI opening program. Ms. Primalou B. Imperial,  ATI-Bicol Information Officer III, delivered the opening message, setting the tone for a day of culinary appreciation and knowledge sharing. A group photo with the resource speakers followed, capturing the spirit of collaboration and cultural pride.

Sixty (60) women from the Rural Improvement Club (RIC) filled Isarog Hall as participants, eager to explore and rediscover Bicol’s native flavors. Ms. Charlene O. Freeman, Technical Support Staff of ATI-Bicol, led a session on basic food safety. She emphasized the importance of safe food handling and hygiene, encouraging participants to be advocates of food safety in their households and communities.

The highlight of the event was a cooking demonstration by RIC Iriga City members Manels Celestra and Christina Lee. They showcased two signature dishes: “Sinarapang Pangat ala Bicol Express” and “Pili Pulp Veggie Balls in Sweet and Sour Sauce.” In addition, they demonstrated how to prepare a refreshing beverage using locally sourced fruits, adding a nutritious and creative twist to the menu.

Participants expressed high appreciation for the activity, rating the training and the resource speakers as excellent. The event not only deepened their knowledge of food safety and cooking techniques but also strengthened their appreciation for Filipino cuisine as a reflection of cultural identity. As a takeaway, each participant received printed recipe guides to recreate the featured dishes at home.