Possible Huts *There are many different combinations of hut linkages. We will decide based on weather and availability.
Refugio Forni (2,178 m | 7,146 ft)
Refugio Pizzini (2,706 m | 8,878 ft)
Zufallhütte (2,265 m | 7,431 ft)
Martellarhütte (2,610 m | 8,562 ft)
Refugio Banca (2,493 m | 8,180 ft)
SPECIALTY DISHES
- Savory -
Canederli — Bread dumplings (often with speck, the region's cured ham) served in broth. A hearty staple you'd definitely find in mountain huts after a long day on the glacier.
Speck — South Tyrolean prosciutto, smoked and aged, with a distinctive flavor. Often served as an appetizer or incorporated into dishes.
Spätzle (Tyrolean egg noodles) — Soft, slightly chewy noodles served with butter, cheese, or in broth. The comfort food equivalent at altitude.
Knödel — Bread or potato dumplings, often served in soup or with butter and sage.
Casunziei — Half-moon shaped pasta parcels traditionally filled with potatoes, cheese, and sometimes beets or mushrooms.
Rösti — Potato pancakes, crispy and golden—excellent fuel for mountaineers.
- Sweet & Baked -
Apple Strudel — The iconic dessert of the region, made with apples from South Tyrol's renowned orchards, wrapped in thin pastry with cinnamon and raisins.
Schüttelbrot — A dense, spiced bread with dried fruit and nuts, perfect for hut provisions.
The food reflects the Alpine reality: hearty, warming, calorie-dense, and designed for people doing hard physical work in cold mountains. What makes it special is the quality of ingredients (the speck, the apples, the dairy) and the generations of tradition behind each dish. It's why a simple bowl of canederli at 2,600 meters tastes like something transcendent after eight hours of ski mountaineering.
~80-100 km (~50-62 miles)
~3,500-4,500m (~11,500-14,750ft)
The Ortler Circuit
Distance:
Total Elevation Gain:
Namesake
Ortles in Italian but Ortler in German. Most likely stems from the German root word “Ort” which means tip, extremity or edge
This bilingual region has a complicated history. Initially being part of the Austrian side prior to WWI then being “Italianized” during Mussolini and now stands as an autonomous region of Italy with a predominant german speaking population.
SPECIALTY DRINKS
Genepy — The traditional herbal liqueur made from the Alpine Genepy flower. Each hut takes pride in its house version.
South Tyrolean Wines — Particularly white wines (Pinot Grigio, Gewürztraminer) and light reds. The region has been making wine for centuries.
Grappa — Distilled from grape pomace, often offered as a digestif after meals.
Apple Juice & Cider — South Tyrol is famous for its apples, and fresh juice and cider are ubiquitous.
Schnapps — Various fruit brandies (plum, pear, apricot) distilled locally. Often homemade by hut keepers and more potent than genepy.