Up to 2 hours and 1,000 ft. of elevation gain. Great for any fitness level.Easily-accessible paths. Suitable for all skill levels. Corresponds approx.to SAC 1.
Intermediate
Up to 5 hours and 3,000 ft. of elevation gain. Requires good fitness.Mostly accessible paths. Sure-footedness required. Corresponds approx. to SAC 2-3.
Expert
More than 5 hours long or 3000 ft. of elevation gain. Requires very good fitness.Sure-footedness, sturdy shoes and alpine experience required. Corresponds approx. to SAC 4–6.
Up to 2 hours and 1,000 ft. of elevation gain. Great for any fitness level.Easily-accessible paths. Suitable for all skill levels. Corresponds approx.to SAC 1.
Intermediate
Up to 5 hours and 3,000 ft. of elevation gain. Requires good fitness.Mostly accessible paths. Sure-footedness required. Corresponds approx. to SAC 2-3.
Expert
More than 5 hours long or 3000 ft. of elevation gain. Requires very good fitness.Sure-footedness, sturdy shoes and alpine experience required. Corresponds approx. to SAC 4–6.
Up to 2 hours and 1,000 ft. of elevation gain. Great for any fitness level.Easily-accessible paths. Suitable for all skill levels. Corresponds approx.to SAC 1.
Intermediate
Up to 5 hours and 3,000 ft. of elevation gain. Requires good fitness.Mostly accessible paths. Sure-footedness required. Corresponds approx. to SAC 2-3.
Expert
More than 5 hours long or 3000 ft. of elevation gain. Requires very good fitness.Sure-footedness, sturdy shoes and alpine experience required. Corresponds approx. to SAC 4–6.
The Geutelingen are a phenomenon near Elst. They are so intertwined with the region that they are contained in the DNA of the village of Elst. And they are delicious! This is by far the tastiest heritage that this region has to offer. Everyone go there – with great hunger, if possible.
The geuteling is a traditional regional product from the Flemish Ardennes. The appearance of a geuteling can be somewhat compared to that of a thick, plump pancake. However, the texture is airy and foamy. Moreover, it differs from a pancake in that no fat is used in the batter or during baking. Sometimes a pinch of cinnamon is added to the ginger for aroma. Furthermore, the geuteling consists of milk, flour, eggs, yeast and a pinch of salt.
As tradition has it, the geutelingen batter is poured onto the bare clay tile with a ladle in a red-hot oven. A geuteling is not rotated. Due to the enormous heat and the specific thermal conductivity of the clay tile, the geuteling gets its unique appearance, smell and taste in a very short time.
Elst, in the East Flemish municipality of Brakel, promotes geuteling in the Flemish Ardennes and beyond. Elst is therefore considered a Geutelingen village. Since Saint Apollonia (patron saint of Elst) is also the patron saint of dentists, the following link is made: Anyone who eats a geuteling in Elst is free from toothache for a whole year.
History
The geuteling has Catholic origins: it was baked on the occasion of the feast day of Saint Apollonia. Originally, on the first Sunday after the feast day of Apollonia (February 9), families brought their own temper (batter) to an oven, where it was baked into batter. This happened in several villages in the Flemish Ardennes until the 1930s. Only after 1972 did people start making geutelings again in the few kilns that were left. Baking was done for sale to supplement the coffers of associations.[1][2] After the Geutelingen Committee was founded in 1981, the annual celebration of the tradition in the village of Elst took off.
Activities
Since 1981, the Geutelingen fair has been held annually in Elst on the Sunday after February 9. Then the Geutelingen throw takes place, where small Geutelingen are thrown to the audience. There are also two folkloric giants around: Lodewijk van Geutelingen and Karolien de Dempelaere.
Every year, in January and February, the organizing committee organizes demonstrations of casting tiles in the Oven Museum in Elst.
Translated by Google •
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