Bicol's Coco Spice Tour

An insider's foodie tour of Bicol reveals the secrets behind the region's delicious "pinangat" and garlicky sausages, while taking in local attractions and scenery 

Photos by Ferdz Decena

Ingredients for making pinangat, one of the local delicacies known to Albay

Foodie alert!  Food Holidays, an affiliate of Jeepney Tours, is launching its bespoke culinary tour, "Bicol, The Coco Spice Tour"  on April 21 to 23 this year.  The tour will take you around Albay and Sorsogon, sampling the areas' local delicacies and learning how to cook using native ingredients and following heirloom recipes. There will also be stops in the provinces’ famous landmarks. 

A demo on how to make the Guinobatan longganisa or local pork sausages

Day one will cover visits to the towns of Pilar and Donsol in Sorsogon for experiences like sea urchin harvesting and tasting and a firefly dinner cruise.

Beautiful Mt. Mayon

On day two, participants will learn to cook two of Albay’s signature dishes using heirloom recipes: longganisa or garlicky local pork sausages from the town of Guinobatan; and pinangatgabi (taro) leaves and spices cooked in rich coconut milk, from Camalig.

DJC Halo-Halo

Gabi leaves used in the popular pinangat dish are abundant in certain areas of Mt. Mayon, Albay's perfect cone-shaped volcano.

The tour includes stops at the local chain 1st Colonial Grill for chili ice cream, and visits to Albay tourism landmarks like the Cagsawa Ruins and Sumlang Lake.

Day three includes visits to the local pili nut factory and DJC Halo-Halo in the town of Tiwi. DJC’s halo-halo, a Filipino dessert of assorted fruits, nuts, milk, ice and other condiments, is considered the best in the region. 

To book the tour deposit tour payment in the Bank of the Philippine Island (BPI) account of Colors Integrated Travel Media, Inc., account number 0071 101177, and email a copy of the deposit slip to [email protected] or contact Food Holidays. Tour costs P19,000 (US$380) per person based on twin sharing, P16,000 per person based on triple sharing, and P23,000 per person for single occupancy, and include roundtrip plane transfers from Manila and other transport costs, guided tour by Food Holidays publisher Clang Garcia, and select meals. 

Read A journey into Albay’s culinary heart.

Published January 2017