BATANGAS 
     ANILAO 
     Fresh seafoods and shrimps, talakitok, vegetable and of      course, barako coffee. "Ito ang ipinagmamalaki ng Batangas"

     BALAYAN 
     Tablea, Bagoong, Patis, Sweet Sampaloc, Sweet Santol

OCCIDENTAL MINDORO
      SAN JOSE 
     Tobacco, corn, rice          

ORIENTAL MINDORO
      PINAMALAYAN  
      Pots and Handicrafts

QUEZON
       LUCBAN
      Pancit habhab (Town specialty) called habhab because the       word describes how the pancit is eaten, slurping the noodles       from its banana leaf liner.

      Pirurutong (Native cake made of violet rice)

      Buntal hats, Longganisa, broas, kiping

       TAYABAS
      Ginataang Suso na may pak (Shell cooked in coconut milk with       fiddlehead fern.)

      Pilipit - (Dough shaped into the figure "8" dipped in panocha)

SARIAYA
       Lambanog - A local vodka. Not from coconut but from the sasa        or nipa     
      

      Tamales - Delicately made pudding-like concoction made of rice       flour.

      Espasol - Cylindrical rice cakes dusted with toasted rice flour.

AKLAN
       Piña and Abaca fiber, dresses and barong made of piña.

ILOILO 
     ILOILO CITY
     Biscocho, Barquillos, Piaya, Barquiron,  Lubid- lubid,           Hojaldres, Banadas, Kinihad, Yemas.

     LA CARLOTA CITY
     Diningding or Pakbet, Bagnet, Longganiza, Adobo,      Sarabsab, Basi or Duhat wine

LANAO DEL SUR
     MARAWI CITY
     Palapa - Is a mixture of toasted grated coconut, bird's eye chili,      chopped shallots and ginger.

     Bakas or smoked whole tuna - They sell anywhere      from P200-P450 a piece depending on the size. Tuna is      skinned,soaked in brine, individualy skewered in bamboo sticks,      and then smoked slowly over a griller high above coconut      huskembers. Eaten as is, bakas can also be cooked in coconut ilk      and sayote leaves or mashed with egg and palapa to make it      patties for deepfrying.

     Pusan or shrimp paste - (Bagoong alamang to the tagalogs and      guinamos to the Visayans) is also an essential condiment in the      Maranao cuisine.

     Kaka Babay Nunua - An assorted of kakanin or native sweet      delicacies.

     Tiyatug - Made with a batter of flour and egg, placed in a large      ladle (traditionally half a coconut shell) perforated with many tiny      holes (like in a shower head), and then this is ripped in a circular      motion onto a vat of hot oil for deep-frying till crispy and golden      brown. When cooled, syrup is poured over it and then rolled into a      tube.

     Barubod - Is a suman made of purple-colored sticky rice flavored      with durian.

     Cassava cupcakes called puto a banggala - Steamed in milk      cans with perforated bottoms. The grated cassava is mixed with      coconut meat strands and sugar.

     Tabac - Round platters

     Gador - Flower vase

     Betel - Nut boxes

You can send your own contributions by texting PRIDE followed by your Name, Place and the item that you are proud of then send to 2346. All text messages will be forwarded to the email box for verification and compilation.

Example:

PRIDE Beth Macaraeg PANGASINAN Mangatarem Hot Spring in the mountain.

Or you can also send in your contributions direct to our email at

fap_pride@yahoo.com.