Kapampangan cuisine

Lút?ng Kapampangan "differed noticeably from that of other groups in the Philippines." It has many similarities with Cantonese cuisine, particularly Macanese cuisine, with a touch of local, , , and even . The Kapampangan kitchen is the biggest and widely used room in the traditional household. When the Philippines was under Spanish rule, Spanish friars and sailors taught Kapampangans the basics of Spanish cooking. The Kapampangans were able to produce a unique blend that surprised the Spanish palate. Soon Spanish friars and government officials were entertaining foreign guests at the expense of Kapampangan households. In the late 18th century, the Arnedo clan of Apalit were commissioned by the colonial government to entertain foreign dignitaries that included a Cambodian prince and a Russian archduke. Kapampangans were given the task of creating the meal and menu that was served in the proclamation of the First Philippine Republic in Malolos, Bulacan.

Some popular Kapampangan dishes that have won over the Filipino palate across the country include its famous , the "tocino" or and their native version of the . A unique Kapampangan dish that is well enjoyed by other ethnic groups is ''nasing biringyi'' . Since ''nasing biringyi'' is so difficult to prepare, this unique Kapampangan dish can only be enjoyed during ''fiestas'' in Pampanga.

Kapampangan dishes that remain a challenge to other cultures include ''burung bulig'' of Candaba, ''betute tugak'' of and Magalang, ''adobung kamaru'' , ''calderetang barag'' , ''kubang asu'' of Macabebe and ''tidtad itik'' of Masantol.