The Department of Trade and Industry Region 3 (DTI-3) successfully concluded the Fiesta Kulinarya 2024, a two-day event celebrating Central Luzon’s rich culinary traditions, held at SM City Pampanga’s Event Center from September 9-10, 2024. The event drew food enthusiasts, culinary artists, and entrepreneurs, showcasing the region’s diverse food offerings.
A total of 25 food MSMEs (Micro, Small, and Medium Enterprises) from the seven provinces of Central Luzon participated, each presenting their unique flavors and products. Highlights included cooking demonstrations and free food tastings that captivated visitors and shoppers.
Aurora showcased native delicacies alongside cacao and coconut-based products, while Bataan exhibited gourmet marine offerings. Bulacan, known for its sweets, featured dairy products, and Nueva Ecija attracted crowds with its meat, dairy, baked goods, and ice cream. Pampanga, living up to its culinary reputation, flaunted San Nicolas cookies, uraro, hopia, and biscotti de Sta. Ana. Tarlac presented sauces, condiments, calamansi-based products, puto, and chicharon, while Zambales highlighted its famed mango products, pickled vegetables, and wines.
DTI-3 OIC Regional Director Edna D. Dizon opened the event, emphasizing the role of culinary arts and local industries in shaping Central Luzon’s economic landscape. Kapampangan chef and restaurateur Manuela Cherry Tan stressed the importance of preserving Pampanga’s culinary traditions while ensuring the quality of its famous dishes.
The event also featured DTI Competitiveness and Innovation Group Assistant Secretary Leonila Baluyut, who highlighted the connection between culinary tourism and the broader Creative Industries Month celebration. Chef Jam Melchor, a prominent figure in the local food scene, shared his thoughts on the cultural significance of food, underscoring its deep connection to tradition and identity.
The Fiesta Kulinarya 2024 proved to be a resounding success, demonstrating Central Luzon’s potential as a culinary powerhouse and further solidifying its place in the creative tourism landscape.
