At an altitude of 1,680 meters, Malga Pletzn welcomes you to a stunning location where the simplicity of mountain life intertwines with ancient traditions and breathtaking views. Nestled in the enchanting Val Cava, in the heart of the Valle dei Mocheni (a unique local community settled since the mid-13th century), this malga is part of the Rifugi del Lagorai network, offering a perfect blend of authenticity and hospitality.
Start from Pergine and follow signs to Palù del Fersina, then to Fierozzo. After crossing the viaduct, take the paved road on your left, which leads to a parking area after a few switchbacks. From there, a short 1.5 km walk through forests and meadows brings you to the malga, surrounded by charming masi (traditional farmhouses) and flowering pastures.
Malga Pletzn is a true educational farm featuring a barn with animals (cows, sheep, goats, horses, donkeys), a small artisan dairy, and an agritourism restaurant offering traditional Trentino cuisine, served outdoors with a stunning view of the valley.
Workshops allow visitors to discover the entire wool processing cycle—from sheep shearing to the final product—or to try their hand at cheesemaking. These activities not only captivate children but also enchant anyone eager to experience the authentic life of a mountain farm.
With 10 beds across three cozy shared rooms, Malga Pletzn is ideal for those seeking peace and immersion in the mountain environment. The structure has preserved its original architecture, with stone walls and a shingle roof, respecting tradition and the surrounding landscape.
The malga is managed by Star en Bersntol, an agricultural society led by Tiziana and Giorgio, dedicated to preserving the culture, land, and language of the Mocheni.
Malga Pletzn’s cuisine, made 80% from its own products, is a tribute to the traditions of the Mocheni people. Artisanal cold cuts and cheeses, such as speck, sausages, and delicacies from the malga’s dairy, are the stars of the menu.
Signature dishes include kropfen, prepared with humble flours like rye, buckwheat, and whole wheat, filled with cabbage and cheese. Other highlights are potatoes with eggs and speck, hearty stews, and game dishes.
Homemade desserts include yogurt served with fresh berries, gluten-free panna cotta, and rum-infused chestnuts. Even the beverages reflect this authenticity, featuring natural syrups made from spruce and elderflower, water served in pitchers, carefully selected local wines, and craft beer from Valsugana.
The philosophy of Malga Pletzn is rooted in sustainability and the preservation of traditions. Every aspect of the malga, from its eco-conscious kitchen to its careful architectural details, reflects a commitment to maintaining the authenticity of the territory.
The malga also supports young shepherds, offering them significant professional opportunities and contributing to keeping the ancient culture of mountain pastures alive.
In winter, the malga is open on weekends only. The snowy landscape becomes a paradise for snowshoers, ski mountaineers, and families enjoying sleds and bobsleds on dedicated slopes.
In summer, the malga reconnects you with nature through easy loop trails like the Giro della Lana or more challenging hikes to Lago di Erdemolo. Whether in summer or winter, Malga Pletzn offers an unforgettable escape into the heart of the mountains.
From the Valcava parking area, we wait—traveling as far as Malga Pletzn—for some of our companions who had gotten lost on the way. At the malga, the breakfast stop is long but pleasant. Once reunited, we retrace our steps to the junction with trail 324, then leave it for trail 371, which, with a few zigzags through meadows and woods, leads us to the FeldKapelle (1869 m). This is an Austro-Hungarian military chapel faithfully rebuilt a few years ago by the Fierozzo Alpine group.
In addition to the chapel, other World War I structures can be seen along the trail: just a bit further downhill are the washing basins once used by soldiers and officers to bathe. These were large stone basins next to which fires were lit to heat the water—or more accurately, to melt snow. Next to the chapel stood a structure that served as a shelter and armory for the soldiers. Today, this building—faithfully restored in its original form—continues to offer shelter to hikers as a bivouac. After a few obligatory photos, we resume climbing, eventually leaving the forest behind and reaching the rocky slopes leading to Hoabonti (2334 m). Once at Passo la Portella (2167 m), we take trail 325 to Forcella del Lago (2219 m) and, given its proximity, we ascend to Pizzo Alto (2255 m) for a superb panoramic view—and a missed chance to sign the summit log, now completely full. Continuing along trail 325, we descend to the lake (1990 m), a stunning emerald-blue gem still partially covered by a lingering snowfield. Here we stop to eat and dip our feet in the icy waters—revitalized in recent years thanks to abundant June rainfall. From the lake, we briefly ascend on trail 324, then descend on trail 324A back to Malga Pletzn (perfect spot for a celebratory refreshment) and finally return to the cars.
Departure from Prati Imperiali:
Begin your hike from Prati Imperiali, a wide high-altitude meadow area.
From here, follow the SAT trail no. 340.
Towards Forcella del Fravort and Gronlait:
The trail leads you to Forcella del Fravort (2,161 m), a panoramic point offering views over the Lagorai range.
From the saddle, continue north along the ridge trail to reach the summit of Gronlait (2,383 m).
The trail is considered of EE difficulty (Expert Hikers).
Descent to Passo della Portela and Malga Pletzn:
From Gronlait, begin the descent towards Passo della Portela.
From the pass, continue on the trail until you reach Malga Pletzn.
Return to Prati Imperiali:
From Malga Pletzn, follow the forest road that will lead you back to Prati Imperiali.
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