The opening of Osteria Tulia in January 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 a mentor and Michael White, exploring the traditional foods of Italy’s diverse culinary regions. Osteria Tulia’s robust menu of “cucina rustica” draws on the simplicity of Italian fare and features a choice of piattini (small plates), antipasti, pizzas, salads, piatti principali (entrees), contorni (sides) and house-made pasta, the heart, and soul of Osteria 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 cocktails featuring traditional Italian ingredients and liquors. Osteria Tulia has quickly become one of Naples’ hottest restaurants and continues to earn “best” awards and top rankings in the culinary world. Diners and critics alike praise it, as on par with the hottest, chef-driven, rustic Italian restaurants in New York and other top dining destinations in the United States.