Splendido
At this storied perch in the Portofino hills, sophistication is woven into a fabric of rich history.
Explore
Recipe: Spaghetti alla Elizabeth Taylor
Words by Belmond Editors
Deceptively simple but with depths of flavour: enter the humble tomato spaghetti, named after the Hollywood starlet who loved it so.
Of all the famous love affairs in the actress Elizabeth Taylor’s life, her infatuation with Portofino was one of the most enduring. It’s the town where she celebrated four of her honeymoons and where Richard Burton first proposed to her on the wisteria covered balcony of Suite 471 at Splendido in 1964 during a break from filming Cleopatra. While her taste in jewellery was famously opulent, when it came to food, she liked to keep things simple.
Rumour has it that she loved spaghetti with tomato sauce, and so Splendido’s executive chef, Corrado Corti, created the hotel’s most famous dish in her honour. Made with three different types of tomato combined with a few special techniques and touches, this twist on the classic spaghetti pomodoro is ultimately an unfussy plate of pasta that somehow feels as special as the exceptional star it was named after.
Buy 'LIGURIA: Recipes & Wanderings Along the Italian Riviera'
Ingredients Serves: 4
- 250g fresh datterini tomatoes, sliced in half lengthwise
- 3–4 sprigs of fresh thyme, finely chopped
- ½ tsp of soft brown sugar
- ¼ tsp of lemon zest
- ½ tsp of sea salt
- 400g tin of peeled San Marzano tomatoes
- 500g dried spaghetti
- 200g fresh cherry tomatoes
- 50ml Ligurian olive oil
- 2 garlic cloves, crushed and chopped
- A few leaves of fresh basil, roughly torn
- 1 pinch of dried oregano
Instructions
Step 1 / 7
Preheat oven to 80°C. Place the datterini tomatoes cut side up in a large baking tray and cover with the chopped thyme, brown sugar, lemon zest, and sea salt. Roast in the oven for 3 hours until soft and caramelised on the outside.
Step 2 / 7
Drain the San Marzano tomatoes and keep the liquid in a separate bowl. Slice into strips.
Step 3 / 7
Cook the spaghetti in salted water as per packet instructions until al-dente.
Step 4 / 7
As the pasta is boiling, sauté the cherry tomatoes with olive oil and garlic in a large pan and cook until tender.
Step 5 / 7
Add the sliced San Marzano tomatoes along with their juice to the pan and simmer on medium-high heat for 5 minutes until reduced. Add salt, pepper, or a pinch of sugar as needed.
Step 6 / 7
Once the spaghetti is al-dente, add to the pan with the sauce, along with a little pasta water and ensure every strand of spaghetti is coated. 9. Add in the caramelised datterini tomatoes, basil, and oregano.
Step 7 / 7
Toss together and serve piled high on a plate.
Two Romantic Retreats on the Italian Riviera
Splendido Mare
Situated by the water's edge in Portofino harbour, Splendido Mare is the epitome of Ligurian lifestyle.
Explore
You might also enjoy
Recipe: Enchiladas del Portal
While the term ‘enchiladas’ covers a wide range of flavour combinations with infinite permutations of stuffings and toppings, this version uses Guajillo chillies for a beautifully smoky flavour and sweet heat, which combines perfectly with cinnamon and cumin – the ultimate Mexican comfort food.
The Great British Sunday Roast
The Brits’ love of a Sunday Roast has survived rationing and the rise of fads and food trends to carve out a place at the very heart of British culture. Discover the history of our national love affair with the Sunday Roast, and where to find the very best in London.
The Wedding Trends Defining 2026
Planning your big day? Weddings in 2026 are moving beyond tradition to embrace celebrations that are personal, meaningful and effortlessly elegant. From intimate beach elopements to sophisticated Art Deco-inspired soirées, discover the top trends for next year – each paired with the perfect Belmond venue.
Breaking Bread with Chef Dominique Crenn
Forget everything you thought you knew about dining on a boat. Meet Chef Dominique Crenn – of the 3 Michelin star Atelier Crenn – who is charting a new course for French river cruising on board Les Bateaux Belmond, her new culinary canvas.
Breaking Bread with Chef André Chiang
With every dish he creates, Chef André Chiang wants to capture the taste of a place and the story of a journey. We stepped into the kitchen of the culinary curator onboard the Eastern & Oriental Express as it travels through Malaysia for an insight into his culinary philosophy and the art of writing a menu.
Recipe: Hotel Cipriani’s Bellini Cocktail
With fragrant white peach and chilled Prosecco, the Bellini is arguably the most famous cocktail in Venice. Learn how to make it with the original recipe from inventor Giuseppe Cipriani, founder of our iconic Hotel Cipriani.
164 Seasons of Le Manoir with Raymond Blanc OBE
For 164 seasons spanning over 41 years, Chef Raymond Blanc OBE has pioneered garden-to-table gastronomy at Le Manoir aux Quat'Saisons in Oxfordshire. As we honour his legacy with his transition from Chef Patron to Founder and Lifetime Ambassador, we take a moment with him to look back at the last four decades of excellence, passion and joy.