Badia di Morrona hosts weddings with a Catholic ceremony and a private reception, using the cloister, the former monks' refectory and the park of an abbey founded in the 11th century. The abbey sits at the heart of a 600-hectare estate of woods, vineyards and fields in Terricciola, in the hills of the Terre di Pisa. The official website presents ceremonies and private celebrations only: it does not offer seminars or company events, and it publishes no guest capacity, so numbers must be agreed with the events team.
Weddings and receptions
The wedding page describes a route through the abbey. Guests enter through the cloister, continue to the refectory and end in the park, planted with cypresses, roses and olive trees and set around a panoramic pool that the estate presents as suited to events. The couple has the spaces at their full disposal and can decide freely how to arrange the day. The ceremony offered is Catholic. The restored Romanesque church of Santa Maria a Morrona stands within the abbey complex. Guests attending the wedding can stay in the estate's villas and apartments.
Rooms and capacities
Three spaces are named for events. The Chiostro, the cloister, is the entrance to the building and serves for a welcome or an aperitif. The Refettorio, the monks' former dining hall, is the indoor room for the reception. The Parco, with its pool and planted terraces, holds outdoor moments. No capacity is published for any of them.
Accommodation
The estate rents restored farmhouses divided into villas and apartments, each with a swimming pool. Six are named: Villa San Luigi, Villa La Selvicciola, Villa Sant'Angiola, Villa Vivaja, Villa La Sughera and Villa La Fornace. Bedroom counts appear on each property's page, so a wedding party can be lodged across several houses on the same land.
Catering
The estate's restaurant, the Bisteccheria Agricola La Fornace, stands in a wooded protected area. It serves Tuscan dishes cooked with the estate's olive oil and wines, with a specialty of young beef dry-aged for up to 45 days and grilled over oak embers, and it offers a vegan menu. The wedding page does not say who caters receptions in the abbey, so this should be confirmed. Wine tours, tastings and olive oil experiences can be added for guests.
History and setting
The abbey was founded by Ugo dei Cadolingi and was run first by Cluniac Benedictine monks, then by Camaldolese monks. From 1482 it was the summer residence of the Bishops of Volterra. After the unification of Italy, Church property was confiscated and the abbey passed through several owners until the Gaslini Alberti counts bought it in 1939. Egidio Gaslini Alberti replanted the vineyards and restored the cellar. His children Filippo and Alessandra, the third generation, run the estate today. The winery moved to a new cellar in Terricciola in the early 2000s and produces mainly Sangiovese-based reds, with olive oil from its own mill. The cloister, refectory, gardens and church have been restored.
Getting there
The abbey is at Via di Badia 8, in Terricciola, in the province of Pisa. Pisa airport is the nearest airport. Guests usually arrive by car or organised transfer, since the estate lies in open countryside.
