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.
Bring on the summer zest of fresh Arugula combined with lemon juice, fresh green beans and summer squash and zucchini and brings together Flora Lasagnetti Homestyle Pasta for a perfect summer pasta salad. Put together all these fresh ingredients, and you’ll have a perfect, refreshing cold pasta recipe to serve to your family and keep […]10.08.2016 Read More
Bold. Earthy. These are two words that perfectly describe the blended flavor of Brussels sprouts and Gorgonzola cheese coming together on plate combined with the bite of red onion and black pepper to bring out this rustic recipe. Summer is the perfect time of the year to sit back and enjoy a light dish that […]03.08.2016 Read More
Pappardelle is a bold, hearty ribbon-pasta. A flatten style pasta that is cut between 3/4 to a 1 inch wide, pappardelle gets it’s name from the Italian verb pappare’ which means to “eat hungrily” or “gobble up”. The origin of the pasta came about during the late 16th century after the creation of tagliatelle in the Tuscany area […]27.07.2016 Read More
Pasta doesn’t always have to carry the weight and burden of calories. There are many options to add to your pasta dishes that could bring about a light and nutritious meal that includes some of summer’s most delicious vegetables added to a hearty, egg pappardelle pasta. Ingredients: 1 bag of Flora Egg Pappardelle 2 & […]25.07.2016 Read More
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
- John Flora