The latest to date of the ancestral tastes of the region to be reborn, thanks to the initiative of the very recent Consoeurie des Secrets de Dame Gertrude (Sisterhood of the Secrets of Dame Gertrude), the canestia is now regaining its reputation.

Related to the mastelles and couques of Dinant, the canestia, a biscuit of flour mixed with candied sugar of remote origins, has regained its place in the windows of some bakeries in town since the end of 2009 thanks to the savoir-faire of the ladies of the Sisterhood of the Secrets of Dame Gertrude, created in October 2009.

It's a treat that previously had the reputation of being tough; we bet that now the recipe with its impenetrable secrets will prove wrong the adage that said "C'est 't-aussi coria qu'un canestia" ("It's as tough as a canestia").

Contact: Madame Alice Kraemer:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it