Chef Vincenzo Betulia, the culinary force behind Naples' famous Campiello since 2001, took command of the kitchen at Osteria Tulia, in November 2012 on 5th Avenue South. Osteria Tulia transports diners to a contemporary osteria in an Italian farmhouse setting of "rustic chic” that harmonizes with Chef Betulia's "cucina rustica."
Building a new, chef-driven restaurant from scratch, according to his own passion and standards, culminates Vincenzo Betulia's 22-year culinary career. Prior to launching one of Naples' most successful restaurants, he apprenticed with celebrity chefs such as Paul Bartolotta and Michael White in Milwaukee and Chicago, traveled extensively in his native Italy, and graduated from culinary school. The name of the restaurant, Osteria Tulia, derives from his last name.
A star in his own right with followers among Naples' locals and visitors, the Sicilian-born, Milwaukee-raised Betulia will prepare farm-fresh Italian dishes that are, he says, "exquisitely simple.” Diners will discover a cuisine that is both highly evolved and based on ancestral recipes Betulia learned while growing up in a tight-knit family of passionate home cooks who preserved their Sicilian culinary heritage, grew most of their own produce, and handmade most everything on the table. Continuing the tradition, Betulia's menu will make many ingredients in-house.
Chef Vincenzo Betulia and the entire Tulia staff look forward to serving you with passion!
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