Flora.

We feel to send huge thank you to Stanley Tucci for shining such a beautiful light on our beloved Campania through his National Geographic Show and helping more people discover a side of Italian culture that too often goes unseen.

In a world where Italian cuisine is still often reduced to stereotypes, where pasta is often drawn in creamy tomato sauce and cheese, cacio e pepe, or carbonara, where salmon and branzino somehow appear on every “Italian” menu, and where Italian wine begins and ends with only Barolo, Chianti or Pinot Grigio, we’ve spent almost 10 years, from our little corner of Brooklyn, trying to tell a different story.

Through every dish, we’ve tried to share the traditions, ingredients, wines, recipes, and culture of Campania, especially the soul of Cilento and the Vallo di Diano. Not just serving food, but telling the stories behind it: the people, the land, the habits, and the history.

And always thank you to Pastificio dei Campi with Giuseppe Di Martino, with whom we’ve collaborated for almost ten years and never lost touch even through the difficult moments of the pandemic, for their incredible quality, and to Luigi Speranza of La Trafila here in Brooklyn for carrying that Campanian pasta-making soul just a few blocks from us.

Evviva la Campania, Il Cilento ed il meraviglioso Vallo di Diano!🇮🇹🇮🇹🇮🇹❤️❤️❤️

At Flora we've resisted take-away
coffee from the very beginning, because for us italians the morning cup is a quiet ritual of care, calm, and human warmth.
And caring for ourselves, and especially nowadays, must also mean caring for our PLANET.
It makes no sense that we drown the environment in disposable cups, lids, stir-rers, straws, sleeves ("oh it's too hot, better give me two"), sugar packets, trays, and even plastic bags to carry it all home.
So if you're really on the go, purchase a reusable, branded flora coffee mug.
For a one-time cost of $15, your first to-go coffee is free. Bring your mug back for regular-priced espressos or cappuc-cinos. No guilt attached.
Excellent quality for you, and always a loyal heart for mother earth, without compromise.
Take-away coffee at flora is offered ONLY on friday, saturday, and sunday from 7:30am to 11:00am, during the Holiday Café Hours until Dec.28.
Ciao.

Cappello Del Prete all’Aglianico. ♥️🇮🇹
traditional Aglianico braised Pot Roast
served w/green peas puree, baby carrots & pearl onion.

“Cappello del Prete” is the name given to the cut of meat used in this recipe, as it bears a resemblance to the distinctive shape of a preacher’s hat. Originating from our region, this recipe traditionally served on Sundays Lunch and continues to be served in every important lunch during Holiday seasons, making use of seasonal ingredients.

It’s a labor-intensive process, involving meticulous preparation followed by a slow and prolonged cooking method to achieve an exceptional flavor and tender texture in the meat.

The meat is marinated and then braised in the oven, immersed in a sauce crafted from Aglianico del Cilento red wine, vegetable broth, and a medley of vegetables such as carrots, onions, and celery, along with an assortment of spices.
The extended cooking time, approximately 4 hours, allows the flavors of the red wine sauce to intensify. To serve, the meat is presented atop a velvety bed of fresh pea cream, alongside crispy fried baby carrots and pearl onions with an Aglianico Wine reduction.

The best pairing is of course a deep and intense red wine from San Salvatore Winery or Aglianico Capranera, all from Cilento IT 🇮🇹🍇

DINNER TONIGHT 5:30 - 9:30
Ciao 🇮🇹

MELANZANE AL CIOCCOLATO.⁠
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Yes, eggplant with chocolate. It might sound strange, but it's one of the most magical and ancient desserts from the Amalfi Coast.⁠
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We served it for 24 hours only starting on Ferragosto, last Friday, August 15, until Saturday. ⁠
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Especially during Ferragosto, the height of summer, the smell of fried eggplant, orange peel, pine nuts, and chocolate, soaked in Strega (a liquor from Campania), mixes with the salty summer air of our homeland. Born from poverty and genius, the legend says that by the hands of nuns in a small monastery in Atrani, this dessert is a symbol of devotion, creativity, and heritage.⁠
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At Flora, we don't follow trends—we follow our roots. Being immigrants means we carry these traditions like treasures. When you live far from home, you don't just miss your culture. You rebuild it. And that's what we love to do here, proudly and without compromise, no frills—just the real thing. (A huge thanks goes to my mom's friend, Rosa, for help with the recipe.)⁠
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We served this heritage delicacy this past weekend for a limited amount and was a really special treat!
Thank you All!
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Ciao! 🇮🇹♥️