By Joseph B.A. Marzan
The Department of Tourism-Region 6 (DOT-6) continues to showcase the best of Western Visayas while adjusting to a new normal, this time by reintroducing the different flavors of the region to Ilonggos, as it opened the 3-day “Namit!” event at SM City Iloilo on Thursday, April 28.
“Namit!” is a showcase of local gastronomic heritage of Western Visayas in celebration of the Filipino Food Month this April, promising an experience of the region’s diverse taste.
Namit is the Hiligaynon word for tasty or delicious.
There will be cooking demonstrations and food tasting every day, featuring food from the Iloilo towns of Balasan, Guimbal, and Lambunao.
A Western Visayas Culinary Tourism Forum will also be held today, April 29, featuring Chef Armando Hisuan Jr. on Western Visayas Heritage Cuisine, Reena Gamboa on Slow Food Community and the Ark of Taste in Western Visayas, and Chef Tibong Jardeleza on Traditional Ilonggo Heritage Cooking.
The last day, April 30, will feature the Santa Barbara baye-baye making contest.
The exhibit area at the North Point of SM City Iloilo also features exhibits of ingredients native to the region, including local cacao, darag chicken, kadios, and batuan.
In her opening remarks, DOT-6 Regional Director Cristine Mansinares said that the 3-day event will introduce more of the region’s cuisine than what many already know and love.
She also highlighted the Slow Food segment of the event, which is also part of their Slow Food Travel project in the region.
“Food has become one of the main reasons to travel. We know and learn more about the landscape of the destination through its gastronomy. ‘Namit!’ will introduce our food specialties, as well as dishes that mostly highlight every region’s culinary produce,” Mansinares said.
“The Slow Food movement envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. It focuses on good, clean and fair food,” she stated.
The Slow Food Travel project is by the DOT-6 in partnership with Slow Food Community Negros and Slow Food International.
Slow Food communities, which are farming communities producing endemic agri-ecological products, will be part of tour itineraries in various destinations as part of the project. Communities are now being set up in Capiz, and soon in all provinces of the region according to the regional director.
Presidential Proclamation No. 469, series of 2018, declares the entire month of April as “Buwan ng Kalutong Pilipino” or “Filipino Food Month”.
