The high-altitude season traditionally begins on 20 June, but if the weather is good (because it is often the weather that sets the pace in the mountain) many shelters open early, welcoming guests in spring.
Therefore, you will find a few huts open during your early spring excursions. Polenta to dip in the stew sauce, or to pair to melted cheese, canederli (boiled dumplings), strangolapreti (spinach gnocchi and stale bread), apple pie, and strudel (excellent if served hot with a dollop of whipped cream). The menu is still long, the rest will be told directly by your hut hosts, who are ready to welcome you. To the dinner table, or perhaps by preparing a bed for the night, if you decide to extend your excursion and sleep up there, at high altitude.
