One of the more interesting dishes served during our food tasting session at Punot Restaurant, a week ago was Pasta Dinagyang. It was most striking as the penne pasta was unlike the usual - it was black and aptly named for Iloilo City's most distinguished festival - Dinagyang. The pasta is blackened by squid ink which forms part of the sauce and topped by mixed seafood and parmesan cheese. Now, Dinagyang can be celebrated all year round, gastronomically that is - only at Punot.
Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana