The Moschesin round-trip trekking route
- Difficulty: Intermediate
- Precision time: 4 h (6 h e 30 min senza navetta)
The Moschesin round-trip route is a generally easy trekking trail that runs through the marvellous landscape of the Dolomiti Bellunesi National Park, offering a clearly marked path to follow through the heart of the Dolomites at their most unspoilt, between the Moschesin peaks and Monte Pramper.
The route starts out from Pian de la Fopa (1180 m), from which you can take the Zoldobus shuttle that runs from the second half of June until mid-September. In the months of June, July and September, the service operates on Saturdays and Sundays, while it runs every day during August, from 9.30 a.m. to 5.00 p.m. – click here for info and costs). The shuttle will take you to the point where path no. 540 starts out; otherwise, you can walk to it in about an hour along the dirt road that leads to the Malga Pramper mountain pasture.
Clearly visible just before you reach the mountain pasture is the start of path no. 540, which climbs up through fragrant Swiss mountain pine trees and patches of woodland. Enchanting views of the two main peaks, Castello di Moschesin and Monte Pramper, will accompany you all the way up. Once you reach the top of the Moschesin Saddle, you can stop for a moment to learn more about the history of the ruins of the Moschesin Fort, dating back to the Great War and located on the Yellow Line, the Veneto resistance line that ran from Asiago to the Marmolada.
From this point, follow the indications for the “panoramic” path that joins up further along with path no. 543. The round-trip route continues to the Sommariva "Al Pramperet" Refuge (1859 m), surrounded by the colours of the Prà de la Vedova plateau. The return route follows path no. 523, to Malga Pramper (1540 m) and then along the dirt road to Pian de la Fopa (until 5.00 p.m. you can reach Pian de la Fopa from Malga Pramper Pian de la Fopa with Zoldobus). It is well worth stopping off at the Malga Pramper dairy hut to sample some of the cheeses from the mountain pasture.
Thanks to the Val di Zoldo section of the Italian Alpine Club for their invaluable collaboration in preparing the material.