After an exciting work experience in New York we decided to try to show culinary tradition of our land to New Yorkers.
It's easy to say "Italian cuisine," but it's very difficult to define and convey what really is, for us Italians, the food and everything that revolves around it.
We are not chefs but we have a boundless passion for our cultural and culinary heritage.
Having grown up in an environment where, for example, Sunday lunch is consumed along with more than twenty people, starting at noon to end up as the evening, it's hard not to have a strong dedication to the food, for the good and genuine food.
We are from Vallo di Diano (SALERNO), Southern Italy area straddling the Lucania hills and the Cilento sea and this means that our cuisine has lots of varieties and influences.
True Italian Cuisine varies Km in Km but having a common thread, namely the simplicity of the dishes, cooked with very few, genuine, and high quality ingredients.
Simple but very tasty dishes, like a quick "Penne with fresh tomatoes and basil with a sprinkling of PDO Sheep Cheese", or a delicate "Panino with Prosciutto di Parma and a fresh natural basil flavored cheese, with artichokes in extra virgin olive oil".
This it is the only Italian cuisine which we'll always want to hear about in the world.
Always be wary of those who use creams, sauces, rich sauces with aromas and flavors calling that with some Italian name along with a chicken or bolognese packed full of who knows what.
Most of the products, key products, are imported directly from Italy, from small local productions (including my family farm which will import the Extra Virgin Olive Oil, artichokes and tomatoes).
Then, products such as IGP "White Fig of Cilento" and many of the best cheeses of our products area made with real milk of goats and cows walking along our hills.
We serve breakfast to lunch through a very tasty brunch.
Breakfast, typically Italian, with cappuccino, espresso (Caffè Borbone from Napoli), cornetto, curd tarts (Imported goat cheese), fruit tarts, and simple homemade pastries typical of our breakfast.
Our Panini, with the highest quality bread, from Bien Cuit (on Smith Street), and "gourmet products" such as Cetara's Tuna, capers from Pantelleria, IGP & DOP cheeses and all the best imported Salumi.
Italian Aperitivo for brunch.
Also you can buy many of the products we use for our dishes.
We are operating with a soft opening that allow us to offer the best of our service and the best food starting to break in the machine for import.
Once we will obtain liquor license we will have a full menù and will be open for a great Dinner too, with Italian imported beers and wines.
Who is Flora?
Flora is my Mother's name and I choose this name to express gratitude to who made all the things I am.
Her passion for cooking reflects the value that has food for us Italians as convivial means for being familiar and friendly.
Flora, An Italian Experience