Simple food prepared by hand. That’s been the key to chef Vincenzo Betulia’s success at Osteria Tulia, Naples’ first osteria. Everything from the menu to the décor is inspired by Betulia’s ancestors from Sicily and a centuries-old tradition of creating simple dishes with housemade cheeses, pastas and locally sourced seafood. A 32-year veteran of the restaurant industry, Betulia opened Osteria Tulia in January 2013 after spending nine years as head chef at popular Naples restaurant Campiello. Ten years later and his business is still going strong, thanks in large part to his reliance on a very simple culinary philosophy: “You can have great, simple Italian food (with) four to five ingredients, nothing more.” Faroe Island salmon, grilled Mediterranean branzino, a trove of pasta dishes like cacio e pepe and garganelli and, when it’s in season, Chef Betulia’s signature dish—Florida spiny lobster with housemade spaghetti—are just a handful of the delectable creations that await you at Osteria Tulia!
This episode is part of our original series, “Florida’s Table,” produced in partnership with VISIT FLORIDA.
