Splendido
Welcome to our perch in the Portofino hills, where sophistication is woven into a fabric of
Explore
Explore Splendido - Opens in a new windowRecipe: Trenette Avvantaggiate
Words by Belmond Editors
Simply made with green beans, potatoes and pesto, this comforting dish is one of the most traditional in all of Liguria.
The local ‘avvantaggiate’ pasta is the perfect shape to carry the flavours of home-made pesto. Fall in love with this traditional dish with a recipe from Corradi Corti, Executive Chef at Splendido, A Belmond Hotel, Portofino. With a glass of chilled Ligurian Vermentino, it doesn’t get more authentic than this.
Ingredients Serves: 4
- 300g / 10 oz basil
- 100g / 3 ½ oz Grana Padano cheese
- 80g / 3 oz Fiore Sardo cheese
- 125g / 4 ½ oz pine nuts
- 2 cloves of garlic
- 200ml / ⅘ cup extra virgin olive oil
- 200g / 7 oz of your home-made pesto from above
- 320g / 11 oz trenette avvantaggiate pasta (if unavailable, use linguine)
- 2 ½ tablespoons extra-virgin olive oil
- 60g / 2 oz potatoes
- 60g / 2 oz green beans
Instructions
Step 1 / 4
To make the pesto, wash and dry your basil leaves. In a mortar and pestle, grind together the oil, garlic, pine nuts and salt. Add the basil and continue. Finally, grate in both cheeses and mix.
Step 2 / 4
Cook the potatoes and green beans in boiling salted water until soft. Add the pasta and cook until al dente.
Step 3 / 4
Drain your pasta, potatoes and beans, retaining a little cooking water to dilute the pesto.
Step 4 / 4
Add your pesto with the olive oil and stir through to serve.
Buon appetito!
Explore our two hotels in Portofino
Splendido Mare
Join us for the freshest seafood, the finest wines and starlit cocktails in Portofino's piazza.
Explore
Explore Splendido Mare - Opens in a new windowYou might also enjoy
Where Nature Blossoms into Art
Discover how artist Anna Deller-Yee reinterprets Belmond’s iconic gardens – from bergamot to jasmine – in a limited-edition festive candle and trinket tray celebrating global biodiversity.
What to Wear on the Venice Simplon-Orient-Express
It’s the one place in the world where it’s impossible to be overdressed. Style expert Osman Ahmed reveals her top tips on what to wear on the Venice Simplon-Orient-Express train, as part of our ‘Location Dressing’ series.
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.