TIM eMagazine Vol.3 Issue 12
M
ention Anilag and what instantly comes to mind is
the banner festival of the Province of Laguna.
Its name is aptly derived from Ani ng Laguna
(Harvests of Laguna), a very timely tribute to the
diverse bounties of agricultural produce being
harvested in this resources-rich province, as well
as the colourful cultures, extraordinary talents
and proud skills of the Lagunenses, and the vast
economic opportunities that this rich province, which is also dubbed as
the gateway to Southern Tagalog, offer.
Commemorated annually during the second week of March in the
provincial capital of Sta. Cruz, the Anilag traces its origins as the ‘La
Laguna Festival’ when it was first celebrated in 2004.
Its first year, which equally coincided with the Laguna Foundation
Day, showcased exhibits promoting Laguna’s own arts and crafts such
as woodcarvings and rattan goods, agri- and livestock products, and its
renowned sweets and delicacies that have been enjoyed by both Filipinos
and foreigners alike. Religious rituals also accompanied the festival,
thanking the Creator for all the bounties enjoyed and shared to both
Lagunenses and people from other parts of the country and to the world,
and to wish for more bounties to come.
Diverse array of main ingredients
While Anilag in its spiritual sense evokes a strong sense of thanksgiving,
it is also like a uniquely concocted cocktail drink with a cool, invigorating
taste that welcomes guests to enjoy the summer season right at the heart
Credit: Teddy Pelaez of where the bounties are—where else but in Laguna!
The secret behind the success of this ‘cocktail’ are in the main
ingredients that truly showcase Laguna in its different facets: Agricultural
Laguna, Industrial Laguna, Historic Laguna, Scenic Laguna, Breathtaking
Laguna, Eco-Friendly Laguna, Gastronomic Laguna, Family Fun Laguna,
Artsy Laguna, Musical Laguna, Talented Laguna . . . and much, much more!
Booths, displays and programs that are set up within the grounds
of the Laguna Provincial Capital in Sta. Cruz showcase the provinces’
fresh and well-raised agri-livestock products; mouth-watering culinary
treats; renowned tourist attractions: manufactured goods and service
offerings from automotive, IT and industrial firms that have operations in
the province, most notably in the Laguna Techno Park; and the various
distinct products that Laguna’s towns are renowned for: Paete for intricate
wood carve goods and papier mache products; Lumban for embroidery;
and Liliw for its vast array of hand-crafted footwear, from casual flip-flops
to formal leathers; and those ornamental plants and floral arrangements
from Calamba and Los Banos that will surely add touches of cheerful
greenery to any nook and cranny of any home or office.
Historic Laguna brings very strong images of our national hero, Dr. Jose
Rizal, who was born in Calamba where he spent his childhood years. The
Rizal residence in Calamba is a must-see for history buffs. Laguna also
has its ancient churches and religious monuments in its various towns
that front centuries-old plazas. Also intriguing and thrilling is a visit to
the underground cemetery in Nagcarlan, where, in its reclusive, solemn
atmosphere one can truly sense the ghosts of the past that echo within its
walls.
Scenic Laguna is a destination whose natural wonders—along with
exciting options—truly guarantee a refreshing retreat of body, soul and
mind a few hours’ worth driving away from the urban jungle: trekking
along fabled Mt. Makiling and Mt. Banahaw . . . shooting the rapids with a
thrilling boat ride along Pagsanjan Falls and crossing picturesque Devil’s
Cave behind the falls . . . experiencing genuine serenity at placid Bunga
Falls in Nagcarlan and Majayjay’s Taytay Falls . . . cooling off at Magdapio
falls in Cavinti . . . the discreet, lush pleasures of Hidden Valley in Alaminos
. . . and, of course, delving into the therapeutic delights of hot springs
along Liliw, Los Banos and Majayjay.
Gastronomic Laguna will truly satisfy the cravings of any one who loves
home-made specialties worth bringing back as pasalubongs: macapuno
bibingka, buko pie, espasol, uraro, kesong puti, halyang ube and cassava Credit: Teddy Pelaez
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