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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.
Never go on trips with anyone you do not love. Ernest Hemingway
Own only what you can always carry with you: know languages, know countries, know people. Let your memory be your travel bag. Aleksandr Solzhenitsyn
Filipino cuisine is distinguished by its bold combination of sweet (tamis), sour (asim), and salty (alat) flavors. While other Asian cuisines may be known for a more subtle delivery and presentation, Filipino cuisine is often delivered all at once in a single presentation. More details at Philippines Cuisine Characteristics
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