ila.fos ila.fos

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Ilaria Fossati  Foodie. Food blogger, maybe one day. Outside my corporate life, I love cooking & traveling with Arthur🐾 & MrM. And I love wines too. Views are my own

Ahhh bubbles, again!

Welcome pinky spring 🌸

friendship is about sharing love & food


DATE NIGHT w/ MrM @leroyshoreditch | not the best photo but the dinner was superb and impeccable. We were in love with Ellory and saddened when heard it closed. Happiness regained as the team behind has opened this new place in Shoreditch, so much closer to home! The vibe and music are 🔝, the menu reads simple but in reality flavours behind each dish are complex and well balanced.
#40weekspregnant and still going out 😃

Madeleines perfection.
Just because heart, liver, faggots are not instagrammable.

GRILLED MACKEREL | daily dose of omega3, sorted!

Proud of my #39weekspregnant @barre_core body 👯‍♀️ Thanks @natashawynn_pt for the 📷

7x1=330 PIZZOCCHERI | this Easter weekend is all about preparing some yummy (sanity) food we can freeze for those first meals when our little girl will arrive (9 days to DD 😊). Pizzoccheri is a typical winter dish from Valtellina, a stunning mountain area north of Milan, amazing for skying, hiking and of course eating. I got fixated I wanted to prepare pizzoccheri for the last time this a/w but I didn’t realise it was almost impossible to find the right cheese... As I usually I rely on my sister’s supply. Luckily the @linastores in SoHo sells Bitto, one of the typical cheeses for pizzoccheri.
And it turned out today is also the perfect day to eat them at lunch , so much rain and cold outside it feels November never left.

Friendship is about sharing love (of Italian calories)

ALMOND & APRICOT JAM CROSTATA | woke up this morning and everything is looking grey.. spring is here but still pretty shy!
Crostata is my mum’s cake staple and it’s so easy, quick and effortless to bake. I’ve done her recipe so many times, experimenting if not sharing with friends ☺️ This time I tried a different flour, a durum wheat from Southern Italy called Senatore Cappelli. The result is fascinating: the base is much more friable than using a normal flour, and the jam’s flavour is more intense due to a slight bitterness from the durum wheat. #eatandrepeat

Early signs of spring in Hampstead #aboutlastmonday

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