In the Portofino menu you'll find some dishes that best express this territory.
Taggiasche olives are renowned worldwide for the intensity of their flavour and at the same time because they are light and easy to digest: here they are in the form of spreadable paté.
The wild boar salami that we serve under olive oil, the ideal storage conditions to savour it at its best, is a direct expression of the territory, where this animal is present in the woods of the Ligurian hinterland.
The first course is a fundamental classic: linguine were born to be eaten with pesto, and pesto is the very best of the Ligurian pasta sauces. We tell its story in our magazine, but it’s enough to remember that Ligurian basil, the core ingredient of pesto, is universally recognized as the best basil in terms of balance and the richness of flavors in its bouquet.
The second course is squid: a fine product from the Ligurian sea, fished in various ways and always appreciated for its delicacy. What we offer is a very old recipe, which makes the squid its most enjoyable: stewed and with a deliberate touch of spice.
The soft Sassello amaretti tell the story of a town, Sassello, completely immersed in amaretto for centuries, and cherries in syrup are a great end to this hearty meal.
The wine from this menu carries the sun of Liguria, but also the hard work of the farmers who cultivated the steep Ligurian land for centuries through the construction of "bands": it’s a timeless wine, which expresses its land of origin with great force and clarity.