In Abbey Ficarolo you will also find a restaurant, personally taken care of by the owner Enrica Romani, based on specialty typical of the Tuscan cuisine.
The dishes are prepared using biological products coming from our agricultural firm or from the surrounding territory.

The adventure of the ristorazione of Enrica Romani.
It deals with a real adventure in how much, when I have started I didn’t know anything of kitchen, everything was born from the passion for my earth and for her fruits.
If you thinking, nothing is reflected it results better than the food to know the uses and the customs of a territory.
My kitchen is respectful of the seasonality and of the territory of the products that they are used with the maximum respect and the maximum simplicity because when a dish is tasted you must be understood what it is eating.
It’s a kitchen that has a preference for the employment of products biological,

The choice of the first subject is of fundamental importance for the result of a good dish, as the a simple cookings and the use of our oil extravergine of olive.
My dishes are those of the tradition.
Sees the great production of chestnuts, I have conceived different dishes that foresee the use of the chestnuts, from the appetizers to the first, to the cakes.
The Pasta comes very often mixed and created to hand, because it has a completely different taste from that sort to car and I like also prepare by myself, bread and squeezing.
To cook not only to eat, but to satisfy all the senses.
I believe that cooking are of fundamental importance, because if it done with love and enthusiasm it can succeed in communicating own culture.
Then two great loves “earth and food” that they are indissolubly tied up because it is from the earth that it derives our food.