Flora.

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! 🇮🇹

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 🇮🇹

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! ♥️🇮🇹