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La Corona De Pagsanjan Resort Hotel
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La Corona de Pagsanjan is a resort-hotel situated nearest to the Pagsanjan Falls which offers live-in seminars, conferences and conventions, daytours, boatride, company and family outings.
Using La Corona de Pagsanjan as your home-away-from-home, visit:
Experience the fun and excitement of shooting the rapids going to Pagsanjan falls.
For windsurfing, fishing, jetski, swimming; experience its magnetic hill.
Famous for its underground cemetery that serves as burial ground for Nagcarlan's anscestral people.
For its fine wood carvings; drop by Paete church and travel to the past.
Town of hand-embroidered barong Tagalog, kesong-puti, "itak" and samurai.
Source of Pagsanjan Falls; enjoy a majestic view of nature.
Pagsanjan, Pakil, Majayjay, Mabitac
Via South Expressway.
Take the last exit to Calamba, turn right at Calamba junction towards Los Banos, straight all the way to Pagsanjan town, turn right towards Cavinti.
Take Ortigas Avenue from EDSA, turn right towards Taytay from Cainta junction, pass through the rustic towns of Rizal, straight all the way to Paete, Kalayaan, Lumban and Pagsanjan town proper.
If you wish to travel far and fast, travel light. Take off all your envies, jealousies, unforgiveness, selfishness and fears. Cesare Pavese
When the traveler goes alone he gets acquainted with himself. Liberty Hyde Bailey
Dishes range from the very simple, like a meal of fried salted fish and rice, to the elaborate paellas and cocidos created for fiestas, of Spanish origin. Popular dishes include: lechón (whole roasted pig), longganisa (Philippine sausage), tapa (cured beef), torta (omelette), adobo (chicken and/or pork braised in garlic, vinegar, oil and soy sauce, or cooked until dry), kaldereta (meat in tomato sauce stew), mechado (larded beef in soy and tomato sauce). More details at Philippine Cuisine Island Philippines
As a tropical oriental country it should come as no surprise there are many treats made from rice and coconuts. One often seen dessert is bibingka, a hot rice cake optionally topped with a pat of butter, slices of kesong puti (white cheese), itlog na maalat (salted duck eggs), and sometimes grated coconut. There are also glutinous rice sweets called biko made with sugar, butter, and coconut milk.
More details at Desserts Food, Philippine Cuisine