Flora.

SORBETTO AL LIMONE.
Weekly imported lemon sorbet made with real lemons from the Amalfi Coast a special IGP product from our beatiful Campania Region.
By Sal De Riso, Award Winning Pastry Chef.

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!🇮🇹🇮🇹🇮🇹❤️❤️❤️

GENOVESE DI TONNO.
A coastal take on Naples’ famous ragù, replacing beef with Mediterranean bluefin tuna to reflect Cilento’s maritime soul.
Inspired by Chef Pasquale Torrente from Cetara on the Amalfi Coast, this summertime meal brings a sense of adventure to a time-honored southern Italian dish that requires several hours and a lot of onions (and tears) to prepare.

Book on .
Ciao! 🇮🇹

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 🇮🇹

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.⁠
⁠
Yes, eggplant with chocolate. It might sound strange, but it's one of the most magical and ancient desserts from the Amalfi Coast.⁠
⁠
We served it for 24 hours only starting on Ferragosto, last Friday, August 15, until Saturday. ⁠
⁠
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.⁠
⁠
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.)⁠
⁠
We served this heritage delicacy this past weekend for a limited amount and was a really special treat!
Thank you All!
⁠
Ciao! 🇮🇹♥️

BRUNCH AT FLORA ✨🇮🇹♥️
Meet our Copyrighted Baccalà Burger, yes, it’s really special.

Icelandic cod, but made our way:
The proud Vallo di Diano & Cilento way. 🇮🇹💥♥️

Lightly floured baccalà,
caper sauce fresh made
marinated eggplants in EVOO,
crispy fried potatoes
all wrapped in a pillowy Pain au Lait brioche from

It’s an Italian soul dressed for an American brunch.
Tradition with a wink.

📍11:00am – 2:30pm
See you at Flora.
Ciao belli!
♥️🇮🇹

Tasting menus may represent the ultimate dining flex, yet they are often too rigid and expensive. That’s why Flora is offering you a way to explore more of our Southern Italian menu without the high price tag or commitment.
🇮🇹♥️
Started last March, we are keep providing you with a Tasting Portions option on Tuesdays and Wednesdays. You can select any dish from the menu in a portion size that is 30-40% smaller with a 40-50% price reduction. You can also order wines by the glass in smaller three-ounce pours.

This option allows you to craft your own southern Italian tasting menu. You can enjoy a traditional four-course meal consisting of an antipasto, primo, secondo, and dolce (appetizer, pasta dish, meat or fish dish, and dessert) with wine pairings for each course. This choice would cost marginally more than a traditionally sized meal. Alternatively, if you don’t want such a large meal or to spend so much during the week, you can also opt for just one or two tasting portions for lighter, quicker, and more cost-effective mid-week dining.

We hope this creates even more opportunities for you to join us during the week to discover the flavors of Cilento and Vallo di Diano National Park in Park Slope as we live up to the honor of our MICHELIN Bib Gourmand 2023 distinction, an award given to restaurants that serve their communities that offer good value with reasonable prices for quality, multi-course meals.

DINNER TOMORROW 5:30pm - 9:30pm

Ciao! ♥️🇮🇹

“GENOVESE DI TONNO.⁠”
A coastal take on Naples’ famous ragù, replacing beef with Mediterranean bluefin tuna to reflect Cilento’s maritime soul.⁠🇮🇹♥️
⁠
Inspired by Chef Pasquale Torrente from Cetara on the Amalfi Coast, this summertime meal brings a sense of adventure to a time-honored southern Italian dish that requires several hours and a lot of onions (and tears) to prepare.⁠
⁠
Read more about the Genovese di Tonno on our blog click on the link:

https://www.floranyc.com/journal/reimagining-naples-famous-beef-ragu-with-tuna

⁠
Book on .⁠

Ciao 🇮🇹♥️