Sorsogon Islands Philippines - The Bicol's Whaleshark Paradise
Sorsogon Islands Philippines
" Sorsogon Festivals & Events "
Butanding Festival (Donsol, Sorsogon)
A festival which ushers in the Butanding (Whaleshark) Season as well as a thanksgiving for the blessings that the butanding’s presence has given the people of Donsol. The festival is highlighted by a street parade.
Pili Festival (Sorsogon City; June 28-29)
Pili is an indigenous crop of the Bicol region, particularly Sorsogon. Coinciding with the city’s patronal fiesta, the festival showcases the Pili, known as “The Majestic Tree” because of its myriad economic uses. A street dance presentation, a highlight of the festival, presents the three growth stages of the Pili, from green (young fruit) to violet (half-mature) to black (mature). The Pili nut is being processed into different kinds of sweets and delicacies.
Padaraw Festival (Bulan, Sorsogon; May 30)
A festival showcasing colorful costumes fashioned from abaca fiber. It is highlighted by a grand street presentation with the participants clad in these colorful abaca costumes.
Hin-ay Festival (Irosin, Sorsogon; September 28-29)
This festival is a commemoration of the feast day of the town’s patron, St. Michael the Archangel, and at the same time a rediscovery of the town’s cultural heritage. The festival traces the struggles of the people of Irosin at various stages of its history and aims to renew the enthusiasm in community building. Various activities include the Mardi Gras, which depicts the victory of the Archangels over the Black Angel, cultural show, agro-trade fair, beauty pageant, food festival, among others.
Kasanggayahan Festival (October 14-17)
A celebration of the province’s Foundation Anniversary. Highlighted by street dancers performing the traditional Bikolano dance Pantomina, also known as Sinalampati, which tells of love and courtship by imitating the movement of doves.
" Bicol's Whaleshark Paradise "
As with most Asian countries, the staple food in the Philippines is rice. It is most often steamed and served during meals.
Leftover rice is often fried with garlic to make sinangag, which is usually served at breakfast together with a fried egg and cured meat or sausages.
More details at Common dishes