Easy
About
Malga Poccet sits at 1,367m on the Carnic Alps eastern rim, in the Friuli Venezia Giulia region. The hut is accessible year-round via a 2-hour walk from Forni Avoltri village (948m), following the Lumiei valley trail. Summer hikers also reach it from the Zoncolan direction in about 3 hours. This is a working alpine dairy, not a climbing hut, so expect a working farm environment rather than tourism infrastructure.
The malga operates seasonally (roughly May to October) as a simple overnight stop and café. They serve milk products and basic food made on-site—cheese, ricotta, and alpine butter are the focus. Bed capacity is limited to around 12 people in basic dormitory rooms. There's no hot water, showers, or power beyond what a farm needs. Meals are simple and hearty, suited to hikers' appetites. The kitchen can prepare packed lunches if requested in advance.
Book directly by phone well ahead in summer (July–August fills quickly). This is a traditional working malga, so expect rustic conditions and farm routines. The hut works well as a base for loop walks around the eastern Carnic ridgeline, particularly traverses toward Zoncolan or the Forcella di Tauca. Mobile signal is patchy—call or email when booking to confirm availability and meals.
The malga operates seasonally (roughly May to October) as a simple overnight stop and café. They serve milk products and basic food made on-site—cheese, ricotta, and alpine butter are the focus. Bed capacity is limited to around 12 people in basic dormitory rooms. There's no hot water, showers, or power beyond what a farm needs. Meals are simple and hearty, suited to hikers' appetites. The kitchen can prepare packed lunches if requested in advance.
Book directly by phone well ahead in summer (July–August fills quickly). This is a traditional working malga, so expect rustic conditions and farm routines. The hut works well as a base for loop walks around the eastern Carnic ridgeline, particularly traverses toward Zoncolan or the Forcella di Tauca. Mobile signal is patchy—call or email when booking to confirm availability and meals.
Frequently Asked Questions
Book 2-3 weeks ahead during July-August, earlier if possible since it's a working dairy with limited beds. Contact them directly via rifugio.net or call ahead—they don't have heavy online booking infrastructure.
Open roughly May to October, weather dependent. It's a working alpine dairy, so staffing follows the seasonal dairy operations—confirm dates before planning your trip.
From Forni Avoltri village (948m), take the Lumiei valley trail for 2 hours; alternatively, approach from Zoncolan direction in about 3 hours. It's walkable year-round, but the hut itself closes in winter.
Expect basic accommodation, simple meals (likely dairy products and regional food), and rustic facilities—this is a working farm, not a tourist resort. Confirm shower availability when booking.
Yes for families and beginners on the 2-hour approach from Forni Avoltri, which is straightforward valley hiking. Be prepared for a rustic, working-farm environment rather than polished hut services.
Location
46.4869, 13.3249
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