ABONG ni Tio Berto’s three-course entry topped this year’s Ponsia: Pangasinan Culinary Challenge held April 27 at the Pangasinan Training and Development Center (PTDC) in Lingayen as part of the Pista’y Dayat celebration.

 

Titled Apoy at Yelo: Lasa’t Likha mula sa Dagat at Lupa, the meal consisted of pinidpid a pakpak ni Berto (stuffed chicken wings) as appetizer; followed by the main course of Al (berto) silog with alimango, sea grapes, marinated egg yolks; and, for dessert, mangga’t asin made of creamy mangoes and salt with candied calamansi peel presented on a block of clear ice.

 

Jem’s Cuisine and D’Saints Grill and Resto Bar bagged first and second runner-up, respectively with their versions of Kinamatisang Dalag ed Pias tan Panto’ and Pilipinas bangus belly, using bagoong, coconut milk as some of the main ingredients.

 

Consolation prizes went to three other chef tandems: Amo’s Unli Wings; B&T Seafoods Restaurant; and Bani Hidden Paradise.

 

Ponsia, a Pangasinan term for ‘feast,’ was launched by the provincial government through the Provincial Tourism and Cultural Affairs Office (PTCAO) under Ma. Luisa A. Elduayan in 2023, in celebration of the Filipino food month to create heirloom dishes that will highlight the identity and culture of Pangasinan.

 

Gov. Ramon Guico III earlier vowed to support all tourism and cultural programs highlighting the distinct products of each locality, especially the province’s renowned 3Bs — Bangus, Bagoong and Bucayo. (PIMRO/RFR/CDC)

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