The Campagna Hospitality Group (CHG) is owned by a small group of likeminded businessmen and foodies including Chef Vincenzo Betulia, and comprised of three restaurants, Osteria Tulia (2013), Bar Tulia (2014) and The French (2017). With the support of a highly skilled and dedicated team known for their excellence in offering a superior client experience, CHG has become a leader in Naples, Florida’s culinary evolution consistently setting new trends and delivering the highest quality in food and service across its concepts. CHG is committed to continuing to elevate the restaurant experience for years to come.

 

Concepts

Osteria Tulia transports diners to Naples, Florida's first osteria and serves exquisitely prepared rustic Italian cuisine in the ambiance of a convivial, lovingly restored Italian farmhouse.  The menu and décor of Osteria Tulia are inspired by Chef Vincenzo’s authentic cuisine of his childhood and the centuries-old tradition of Italian osterie, informal village taverns serving simple, homemade local specialties and regional wines.  Guests can expect the highest-quality from artisanal growers in Italy as well as America, house made cheese, sausage and pasta, local produce, seafood fresh out of the water, and meat from farms that make the smallest eco-footprint possible.

Bar Tulia is Southwest Florida's first Italian gastropub and craft cocktail bar featuring classic and modern pub food with an Italian rustic twist. With its hip yet intimate tavern-style atmosphere, Bar Tulia was inspired by the European "eating bars" and "hangouts," where friends and family mingle over small plates and a glass of wine. Bar Tulia pays homage to hidden gems from small wineries and breweries locally and abroad, while offering a pub menu that satisfies a discerning palate in the coolest surroundings. The drink menu at Bar Tulia comprises of hidden gems from small wineries in Italy and select vineyards in the U.S and internationally; authentic Italian and local hand crafted beers on tap; and signature craft cocktails, which reflect the craft cocktail approach of cocktail bars in Milan and New York.  

Vincenzo Betulia, the award-winning and nationally recognized Chef and Restaurateur of Naples’ acclaimed restaurants Osteria Tulia and Bar Tulia, opened “The French,” Naples’ first traditional French brasserie, in January 2017 at 365 Fifth Avenue South. Paying homage to quintessential Parisian brasseries at the turn of the 19th century, The French transports guests to a sophisticated yet bustling atmosphere of custom embossed ceilings, oversized antiqued mirrors, red leather banquettes, black and white patterned mosaic floors, and hand painted, original murals by local artist, Megan Young, on select walls. A magnificent lighted "live" oak tree will be the focal point of an expansive outdoor dining area complete with Carrera marble tables and French bistro chairs, and an indoor/outdoor bar, the restaurant’s piece-de-résistance. 

Chef Vincenzo gained a transformative affinity, appreciation and knowledge of French cuisine while working with renowned Chef Paul Bartolotta at the James Beard Award winning restaurant, Lake Park Bistro in Wisconsin.  The French offers a brasserie rustique menu inspired by classic country and coastal French dishes – resembling Chef Vincenzo's “country” Italian cuisine in technique and simplicity of ingredients. The French features soups et salades, premiers plats (appetizers), plats principals (entrees), les garnitures (sides), desserts, made by the restaurant's accomplished in-house pastry chef, and daily blackboard specials.  In addition, The French offers lunch daily and brings to Naples a classic Sunday Brunch in February. An extensive wine list, with primarily French wines from family boutique vineyards, each hand selected and tasted by Chef Vincenzo and his team. Located down the street from Chef Vincenzo’s namesake restaurant, Osteria Tulia, The French is open seven days a week. A cordoned off room is available for private events.

 

History

The opening of Osteria Tulia in January 2013, and subsequently Bar Tulia in December 2013 was the culmination of a lifelong dream for Chef/Partner Vincenzo Betulia. Born in Sicily and bred in Milwaukee, Wisconsin, a Midwest hotbed of innovative chefs, Chef Vincenzo worked through the ranks with Paul Bartolotta as mentor and Michael White, exploring the traditional foods of Italy’s diverse culinary regions in restaurants

Osteria Tulia and Bar Tulia’s robust menu of cucina rustica draws on the simplicity of Italian fare and features a variety of piattini (small plates), antipasti, pizzas, salads, piatti principali (entrees), contorni (sides) and house made pastas, the heart and soul of Tulia. The beverage menu beautifully complements the food, and comprises of hidden gems from small wine producers in Italy and around the world, as well as signature craft cocktails featuring traditional Italian ingredients and liquors. 

Timeline

  • Builders break ground in Osteria Tulia in Naples on Fifth Avenue South 
  •  Chef Vincenzo Betulia receives his first Best Chefs of America ward
  •  Osteria Tulia is selected as the top 10 Hot New Restaurants by Gulfshore Life magazine
  •  Osteria Tulia Tulia receives a 2013 Golden Spoon Award by Florida Trend magazine, which selects the top restaurants in Florida 
  • Chef Vincenzo receives his second Best Chefs of America award
  • USA Today 10Best recognizes Osteria Tulia as the Best Italian Restaurant in Naples, Florida 
  •   USA Today 10Best recognizes Osteria Tulia as Best Lunch Spot in Naples, FL 
  •   Chef Vincenzo and Osteria Tulia are featured in an episode of Emeril’s Florida
  •   Chef Vincenzo is the first chef in Naples to ever host a Friends of James Beard Benefit Dinner
  •   Osteria Tulia is recommended by Forbes Travel Guide, Peter Greenberg, The Fifty Best and Fodor’s
  •   Chef Vincenzo receives his third Best Chefs of America award
  •   Osteria Tulia voted the Best Restaurant in Naples in the first Naples Illustrated Dining Awards
  •   Chef Vincenzo voted the Best New Chef in the first Naples Illustrated Dining Awards
  •   Osteria Tulia receives a 2015 Golden Spoon award by Florida Trend magazine, which selects the top restaurants in Florida 
  •   Bar Tulia is selected as one of the Top 10 Best New Restaurants in Naples, Florida by Gulfshore Life magazine 

On Sept 21st Chef Vincenzo Betulia had the honor of cooking an exclusive 5 course Italian Farmhouse dinner for more than 70 guests at the James Beard House. His guests of honor included owners fromm five leading boutique wineries across Italy. 

The wines were paired with dishes including: 

Caramelized Cauliflower with Whipped Sardinian Sheep’s Milk Ricotta, Toasted Hazelnuts, and Bottarga di Muggine

Braised Portuguese Octopus with Black Garlic, Paglierino Cheese, Soppressata, and Scallions

Tortelloni with Roasted Squab, Sweet Butter, Parmigiano-Reggiano Vacche Rosse, Roasted Foie Gras Emulsion, and Glassato di Marsala

Pan-Roasted Spigola with Marinated Artichokes, Cozze Scoppiate, Crustacean Broth, and Tarragon

Masami Wagyu Beef Spinalis with Autumn Forage, Sunchoke Cream, and Sicilian Anchovy Sauce

Torta Amalfitana alla Paul Bartolotta > Citrus Chiffon Cake with Florida Key Lime–Lemon Curd and Saba 

Chef Vincenzo

Vincenzo Betulia

Chef - Partner

A Sicilian native, Vincenzo Betulia grew up in Milwaukee, Wisconsin after his family emigrated there from Sicily when he was 2 years old. He began his career there at age 14 with an after-school job in Paul and Joe Bartolotta’s Ristorante Bartolotta. By age 15, he held a prized spot on the pizza line. He ultimately attained the chef position, became a Bartolotta protégé, and helped open two additional Bartolotta restaurants in Milwaukee, including the James Beard award-winning Lake Park Bistro serving classic French country fare.. While attending the Kendall Culinary School in Chicago, Chef Vincenzo further honed his skills at Bartolotta’s acclaimed Spiaggia. In Chicago, and later in Milwaukee, he worked with Michael White, a fellow Kendall alum and Bartolotta protégé, acclaimed for New York City restaurants including Marea, Ai Fiori and Osteria Morini. On a vacation in Naples, Florida, Chef Vincenzo fell in love with the area and secured a chef's position at Campiello, a staple in the Naples dining scene. He worked his way up to head chef, a position he held for nine years, before opening his namesake restaurant, Osteria Tulia in January 2013, and Bar Tulia in December 2014.A culinary trendsetter and leader in Naples culinary evolution, Chef Vincenzo opened his third restaurant, The French, a traditional French brasserie, in January 2017. 

Chef Vincenzo was the first chef in Naples to host a Friends of James Beard Benefit dinner in April 2015 and cooked at the renowned James Beard House in New York City in September 2016. Most recently, Osteria Tulia was recognized as the Best Restaurant in the Naples and Bar Tulia won Best Happy Hour, Best Craft Cockatil and Best Late Dining by the Naples Illustrated Readers' Choice Dining Awards in 2017.  Chef Vincenzo won a Best Chefs of America Award in 2013, 2014, 2015 and 2016, and was featured in a segment of Emeril’s Florida, which aired on the Food Network and Cooking Channel. USA Today’s 10Best recognized Osteria Tulia as the #1 Italian restaurant and #1 Lunch Spot in Naples, Florida. Chef Vincenzo also received a Naples Illustrated Readers’ Choice Dining Award 2015 for “Best New Chef.” Osteria Tulia was also recommended by Forbes Travel Guide, Peter Greenberg, The Fifty Best and Fodor’s; and awarded a Naples Illustrated Readers’ Choice Award 2015 for “Best Restaurant,” Trip Advisor Certificate of Excellence 2015 and 2016, and an Open Table Winner’s Choice Award 2015 and 2016. In 2013, 2015 and 2016, Osteria Tulia received a Golden Spoon Award by Florida Trend magazine, which selects the top restaurants in the state of Florida.

Team

Frank Pullara

Executive Chef

Frank Pullara brings 17 years of restaurant experience to The French, Osteria Tulia and Bar Tulia's staff. While still in his teens, he had a passion for food, cooking and the dining experience, and the calling to be a chef. His career path began with a job as a line cook at a leading restaurant in his hometown of Milwaukee. He worked his way up the ladder while simultaneously attending culinary school and mastering classic techniques. On the night he graduated, he celebrated at an Italian restaurant that defined his ultimate dream of serving the simple, intensely-flavored dishes of his childhood, inherited by generations of grandmothers and mothers, based on finest quality ingredients that could be found. Although trained and experienced with diverse cuisines, his graduation night celebration recalled the gathering of his extended Italian family that included his cousin, Vincenzo Betulia. The cousins shared the dream of introducing diners to the ancient traditions of Italian home cooking with virtually every dish prepared from scratch. And more, to share the familial warmth rarely found in fine dining establishments. They began working together at top-rated restaurants, a journey that lead them to open Osteria Tulia, Bar Tulia and The French. Chef Frank is Executive Chef at Osteria Tulia, Bar Tulia and The French, managing a kitchen staff of more than 45 people, creating new menus and developing recipes alongside his cousin.

Jason Zadorski

General Manager - Osteria Tulia & Bar Tulia

Born and raised in Michigan, Jason gathered regularly with his extended Polish family for "feasts of epic proportions" ranging from rye bread and real mincemeat pie to fresh made sauerkraut and sausages. These gatherings, along with a small push from his mother, inspired Jason to enter the restaurant world.  Starting as a dishwasher while still in high school, his career spans more than 18 years and virtually every restaurant position, including line cook, lead cook, sous chef and assistant manager, in restaurants in Michigan, Colorado, Hawaii, and Florida. In between jobs, he studied chemical engineering in college.  Jason's extensive restaurant experience, exposure to a numerous cultures and cuisines, scientific education, and family feasts, has made him a well-rounded communicator with diverse groups of people. Combined with his listening skills, his training is ideal for his role as general manager at Osteria Tulia and Bar Tulia.  Jason oversees the front of the house staff, manages the wine and beverage program, ensures a positive guest experience, and as he says, "maintains Chef Vincenzo's sanity!"

Anna Betulia

Restaurant Manager

When this Southern California girl with sunny, all-American beauty met a Sicilian culinary artist in Naples, Florida, it was a magnetic attraction of opposites that would change both their lives. As fiances, she and Vincenzo Betulia worked together at a leading downtown Naples restaurant, where they established a reputation as an accomplished young couple balancing their respective talents in the kitchen and dining room. Then came a fairy tale wedding in Venice, and three young sons. With Osteria Tulia, Vincenzo and Anna have conceived a fourth child with their vision and expertise as a team. Anna is known for her warmth and expertly choreographed floor management, and a perfection of service known as "invisible" that makes diners feel like royalty. Her official title at Osteria Tulia, Bar Tulia and The French is restaurant manager, though she says that, “I’m a little of everything, administration during the day, on the floor at night, and slip into a general manager role two or three times a week when Jason or Rick get a day off.”

Community

One of our primary mission’s is to offer customers fresh, local, sustainable food by utilizing as much of Florida’s amazing bounty as possible.  We have built relationships with local farmers and fisherman who produce many of the ingredients we use in everything from our complimentary caponata (a recipe derived from Chef Vincenzo's grandmother) at Osteria Tulia, and pastas to our desserts and craft cocktails. During Florida’s growing season, Collier Family Farms in Ave Maria, supplies us with major produce such as eggplants, zucchini, squash blossoms, oranges grapefruit, Swiss chard and kale. Dainty ingredients such as lettuces, mushrooms, microgreens and pea tendrils are grown by Colusa Farms in Golden Gate.  The husband and wife team of growers personally deliver all the produce themselves to our restaurants. The protein including chicken and farm eggs come from Lake Meadow Naturals in Ocala; while the American Akuashi (waygu) beef comes from Jackman Ranch. Our seafood is personally fished in the Florida Keys - 30 to 70 miles off shore due West of Naples - by Chef's long time friends who are licensed sports professionals and commercial fisherman.

Charity

The Campagna Hospitality Group (CHG) is committed to being a responsible member of the community. We believe we have a responsibility to be an active member of the Southwest Florida community.  CHG brings our commitment to Southwest Florida and beyond in several ways.  If your organization is interested in receiving support from CHG, please read the criteria and instructions below. 

Organization Criteria

  • Organization must be a 501c3 public charity.
  • Organization must serve the Naples or Southwest Florida areas.
  • Organization must fit within the philanthropic focus (see below) and mission of CHG, which is to deliver the highest quality products and services for our guests.
  • Priority is given to guests, partners and suppliers of CHG.
  • Preference is given to organizations in which CHG's employees are involved as a volunteer, board member, committee member or active partner.  

Due to increased requests for donations, we regret that we cannot support the following:

Political, religious or ethnic groups and programs; lobbying or advocacy groups; foundations, or clubs; labor organizations, third party fundraising organizations; fraternal organizations; or events sponsored by a competitor of CHG.

Our Philanthropic Focus

We have chosen to focus our giving to organizations that serve the following causes:

  • Hunger/Food
  • Children's Issues and Public Education
  • Culinary Programs and Education