For over 40 years, Flora Fine Foods has been supplying customers and restaurants alike with the highest quality and authentic Italian imported foods. Started by John Flora in 1974, Flora Fine Foods began importing olive oil from Mr. Flora’s native region of Puglia, and tomatoes from the San Marzano region of Campania.
Trailblazing the industry with unique and authentic products, Flora Fine Foods is dedicated to providing its customers with an authentic experience of food products traditional to the old world recipes of the regions they reside from.
As a receiver of the Nutrition Award by Men’s Health in 2008 through 2010, Flora Fine Foods is determined to provide our customers with more than food. We are dedicated to providing an experience of the true bounty that Italy offers with a fresh array of genuine, Italian products. Flora Fine Foods is looking to create more than food. We are looking to create memories. We value each of our customers as a member of our own family because without you, we are not Flora Fine Foods. If it’s Italian…It’s Flora.
Summer is the time for being outside and eating light. Time for families to get together under the warmth of sunshine and embrace the world around them with fresh recipes that will keep their appetites craving more of the bounty of the summer harvest. Our Flora Summer Orange Kalamata Salad combines a variety of summer […]12.07.2016 Read More
If life imitates art, and pasta is life for some people, it’s safe to say that pasta can imitate art. Each of the different designs that pasta takes on have different utilities and qualities that make each of them unique to their beholder. Art takes on a similar approach to humanity. An artist’s work can […]01.06.2016 Read More
Turkey sausage and kale go perfect with a hearty egg pasta during the Spring time. This recipe will win over guests without busting their stomachs. Paired perfectly with a crisp, white wine like Sauvignon Blanc or Pinot Grigio, this recipe blends together the hearty, spicy flavor of a properly prepared turkey sausage with the earthy […]23.05.2016 Read More
As the weather continues to bring forth sunshine, picnics and barbecues are wonderful outdoor activities for family to come together and enjoy all that nature has to offer this Spring. Something that really brings together delicious, barbecue foods is a light, pasta salad as a side dish. Combining cold whole wheat pasta, chickpeas, basil and […]11.05.2016 Read More
Transcribed in Italian as “little hollows”, cavatelli is a wonderful pasta to introduce to light dishes. Having the look of miniature hot dog buns, this pasta is perfect for capturing olive oil or cream-based sauces within its center. In the southeastern region of Apulia, cavatelli is known as orecchie de prete or “priest ears.” Mixing together a […]02.05.2016 Read More
When Americans think fondue, they think Melting Pot or a French restaurant. In this case, fonduta is a sauce that introduces a rich, cream base along with hearty egg yolks and fresh cheese melted together for a match made in heaven. Fonduta sauce is very popular in the Northern regions of Italy. Asparagus is an […]29.04.2016 Read More
One thing that defines Spring are the colors that come about after the thaw of a long and harsh winter. The beauty of Earth’s rebirth captures all the senses. Whether it’s the sight of your grass turning green or the smell of blooming Lilac in your garden, Spring brings about a divine resurrection of all […]27.04.2016 Read More
Mondays are always a day to press the restart button on life. Whether it’s your diet, social habits or outlook on the world around you, Mondays are a day for redemption. There is no better way to cure the hangover of a full, family dinner or a long, gluttonous weekend than to shift gears to […]25.04.2016 Read More
Spring is here, and lighter dishes are in for those of you who are looking to toss away the winter wear and throw on your swimsuits. Gnocchi is a tasty, light potato, pasta that incorporates both a ton of nutritional value packed with protein and good carbs. Fava beans are native to the Mediterranean region […]20.04.2016 Read More
While walking through the grocery store, it’s hard not to get caught up in the “chicken or steak” rut. It’s easy to run into the same conundrum while roaming aimlessly through the aisles, but one can’t forget the “Other White Meat”. Today, we looking to incorporate the wonderful world of balsamic vinegar and bring together […]13.04.2016 Read More
- John Flora