Malga Sasso Piatto
2,250 m · South Tyrol
Plattkofelalm: Alpine hut & cheese dairy at the foot of the Plattkofel
Up here at 2,250 m, the Kasseroler family serves you South Tyrolean food and cheese from their own dairy.
The Kasseroler family
All summer longwe're up here.
The alm has belonged to our family for three generations. It used to be a shelter for the herders; since 2008 we have been welcoming guests here.
In 2015 we rebuilt our hut in stone and wood. It stands on foundations around 200 years old: there was an alm here even then.
Our speck, our homemade sausage and the Simmental beef come from our farm down in the valley, the Gschlosserhof in Gufidaun.
Come by, sit down with us and stay a while.
The Kasseroler family
Karl, Franziska, Alexandra, Peter and Lukas
Our animals
All summer long, the pastures around the hut are home to 50 cattle , 10 horses and 40 dairy goats .
Plattkofelalm cheese dairy
Every morningwe make cheese.
Every day we turn the milk of 35 cows and 40 goats into butter, ricotta, yoghurt and cheese, by hand and right here on the mountain. Some of the cheese we leave to mature in the hut until it is full of flavour.
- I
Milking
Early in the morning we milk the cows and goats. The milk stays on the alm and goes straight into the kettle.
- II
Cheesemaking
In the kettle we warm the milk, then we lift out each wheel one by one and press it. After the brine bath we turn the wheels every day and rub them with salt water. That is how our mountain cheese matures for one to two years.
- III
Butter, ricotta & yoghurt
We churn the butter fresh every day, and we make the ricotta and yoghurt ourselves too.
- IV
Bread from the wood-fired oven
Every day we bake farmhouse bread in the wood-fired oven. It comes with the Marende and with the Kasbrettl or Speckbrettl.
To take home
You can also take our cheese, speck, bread, juices and jams home with you. Just ask at the counter and we'll pack everything up for your rucksack.
From our kitchen
Freshfrom the alm …
Hot food 11 am–3 pm · Marende all day · Much of it homemade
- Plattkofel Marende19,–
Alpine snack: speck and cheese from our own production with homemade bread
- Kasbrettl18,–
Cheese platter from our own production with homemade bread
- Knödel Tris16,–
Three dumplings: spinach, cheese and beetroot, with cabbage salad, Parmesan and butter
- Knedl with goulash22,–
Goulash of Simmental beef from our own farm with speck dumplings
- Kaiserschmarren14,–
Shredded pancake with homemade jam
To drink, there are six juices we make ourselves: apple, elderflower, lemon balm, mint, raspberry and currant.
On the terrace when it's sunny,in the Stube when it's not.
Getting here
The only way upis on foot.
Three ways lead to us: across the Seiser Alm (Alpe di Siusi), from Monte Pana or from the Sella Pass.
Don't mix us up: The Plattkofelhütte (Rifugio Sasso Piatto, 2,297 m) is a separate mountain hut, a little further up the mountain.
01Across the Seiser AlmThe shortest way · approx. 50 min
From Saltria on the Seiser Alm, the Florian chairlift takes you up to the Williams Hut. From there it is about a 50-minute walk to us.
02From Monte PanaFrom Val Gardena
From Monte Pana above Santa Cristina, the path leads across the high plateaus below the Langkofel (Sassolungo) massif to the alm.
03From the Sella Pass / CampitelloFrom Val di Fassa
From the Sella Pass you reach us along the Friedrich-August-Weg. From Campitello di Fassa, path no. 533 comes up to us; allow 2 to 2½ hours.
04Path no. 9 & Oskar-Schuster-SteigFurther up
Hiking path no. 9 leads on from the alm towards the Plattkofel. The Oskar-Schuster-Steig climbs the Plattkofel, and from the summit you can come down to us.
Map: elevation data Terrain Tiles (Mapzen) · Paths and places © OpenStreetMap
When we'reup here.
Season
Early June to late September
In good weather we stay up until early October. If in doubt, give us a quick call before you set off.
Open daily
8 am to 5 pm
No day off. Hot food 11 am–3 pm, Marende all day.