It all began at the start of the 19th century. At the time, Val Campelle was a large stretch of woods and meadows, marked by the passage of shepherds and farmers that left Valsugana with their flocks and herds to reach their Alpine summer pastures high up on the mountains. Here, the Purin family - known as "l'osti " (the innkeepers) - managed a small refuge. It had the endearing name of "Crucolo," which almost seems to describe its location, that is "sul cocuzzolo della montagna" (on the mountain top). Rifugio Crucolo was a meeting place where guests could stop to eat, savour simple, local dishes and a have good glass of wine, as well as enjoy a quick rest and some recreation. During the Great World War, Rifugio Crucolo was turned into a military post, then burnt down and rebuilt. As the years passed by the refuge was enlarged but always maintained its role as a meeting and refreshment place, so that the Purin family could keep to the inn-keeping tradition they had established.
Over the years and thanks to the economic development of the area, the refuge’s clientele has slowly expanded and has become more varied. More and more people have come to delight in the discovery of a place where they can immerse in the many "aromas" of tradition. Rifugio Crucolo is renowned for its cellars, which overflow with wines, as well as grappas, cheeses, salamisand cured meats: lucanica sausages, pancetta, speck, sopressa, cotechino… cold cuts and cheeses of all shapes and sizes, among which the longest salami in the world, which is more than 45 m long and a Crucolo cheese that weighs more than 500 kg. All rigorously made by the owners!!!
But let’s not forget the Parampampoli. The drink was first invented by Giordano Purin in the ‘50s, when he intuitively and fortuitously mixed coffee, wine, grappa and sugar before a flame from the fireplace did the rest by setting the mixture on fire. Parampapoli became “Rifugio Crucolo’s” signature drink and its widespread appeal has helped boost the refuge’s fame and notoriety. However, all of Crucolo’s products are equally successful. This is why at the beginning of the ‘90s the Purin family decided to begin producing and marketing the refuge’s Parampampoli, Liqueurs and Grappas. These were soon followed by cheeses, salamis and cured meats, which were all sold under the "Rifugio Crucolo" brand name.