Bicol, particularly Sorsogon province, is the top producer of pili in the country. We enjoy pili dishes in a variety of ways. One of the simplest is eating the pili pulp after blanching it.

The whole pili is soaked in a warm or hot water and once the pulp is soft, it’s can be enjoyed either with bagoong (fermented shrimp or krill) with calamansi, toyo (soy sauce) also with calamansi, patis (fish sauce), or, just simply, brown or white sugar.

How do you like your linanta?

See other must-try and must-visit places in Sorsogon here:

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