Osteria Tulia: Flawless Classic Rustic Italian in Naples, Florida

I recently had the pleasure of dining at Osteria Tulia, and am pleased to report a flawless and thoroughly enjoyable experience and am proud to name Osteria Tulia as the newest Golden Palate Partner™ destination in Naples, adding to a growing list of excellent establishments that have earned the Golden Palate Certificate of Excellence in this posh, beautiful seaside village.

Above photo of Mussels by Caronchi Photography. Other photos by Osteria Tulia or Fred Bollaci.

Osteria Tulia opened in January 2013 in downtown Naples and has quickly become known as Naples’ hottest restaurant. Part of the buzz is due to Chef/Partner Vincenzo Betulia’s passion and commitment to excellence and authenticity, where he has developed a huge following locally and worldwide after 13 years as a leading chef in Naples. Since opening, savvy diners and critics have praised Osteria Tulia as on par with the hottest, chef-driven, rustic Italian restaurants in “foodie meccas” like New York and San Francisco. I concur.

Chef Vincenzo was born in Sicily and grew up in Milwaukee Wisconsin, a Midwest hotbed of innovative chefs including Paul Bartolotta (the famed eponymous Italian seafood restaurant in Las Vegas) and Michael White (of the Altamarea Group behind many top restaurants in New York City and worldwide). The three chefs worked together exploring the ancestral food traditions of Italy’s diverse culinary regions. Betulia attended Kendall Culinary School in Chicago with Michael White and the two chefs also worked together at Tony Mantuano’s famed Spiaggia, a Golden Palate Partner™ in Chicago. Osteria Tulia resembles an exquisitely-restored old world Italian farmhouse, and the rustic, authentic, beautifully-presented cuisine is a perfect complement to the authentic, Old-World setting.

Diners can expect the highest-quality from artisanal growers in Italy as well as America, house made cheese, sausage and pasta, local produce, fresh seafood, and meat from farms that make the smallest eco-footprint possible. Tulia offers daily specials and a wine list with many great selections from Italy that pair perfectly with the cuisine. Service is professional and accommodating. Fred, our server took the time to walk us through the menu and even suggested half portions so my dining companion and I could sample more of Osteria Tulia’s excellent cuisine.

We enjoyed fresh burrata and warm, house-made ricotta with honey and grilled toast points, the bread was baked fresh, and warm–straight out of the oven. Each table is adorned with a rustic ceramic olive oil dispenser with quality EVOO, as you might find in Tuscany. Tulia features an array of starters including house made sausage, cheeses, Sicilian meatballs (pine nuts and currants), wood-charred octopus, Arancine (rice balls), and caramelized brussel sprouts. Pizzas include classic Margherita, lamb, ricotta and onions, and speck, olivada, wild oregano, and house made mozzarella, among others. The lunch menu features selection of Panini as well. Pastas include classic Bolognese, house made Tortelloni, Cappelletti with burrata and lobster, and seafood risotto, among others. Main dishes on the dinner menu included satisfying dishes like Free Range Rotisserie Chicken with roasted cipollini and broccolini, Prosciutto-wrapped pork tenderloin, Wood Roasted Faroe Island Salmon with faro salad, and favas, olives, and yogurt, Roasted Alaskan Halibut, and Grilled Colorado Lamb Loin. On the lighter side, the lunch menu featured a Prosciutto and Melon Salad with baby spinach, frisee, shaved Parmigiano, and Saba, and the dinner menu featured a Watermelon and Raspberry Salad with Sicilian Pistachios, frisee, and feta.

The mixed salad (part of the bargain $15 prix fixe lunch) was excellent, all pastas were freshly made (we especially enjoyed the lamb ragu, and the house-made sausage with roasted peppers and a touch of mascarpone). The gnocchi with rock shrimp were excellent–light as air. Features include rustic, comforting, “Italian farmhouse” or homestyle dishes. This is not “nuova cucina”, the Italian equivalent of “nouvelle cuisine” with very small portions artistically arranged haute cuisine. The art here is in doing what has been done for centuries in the kitchens of farmhouses and in towns across Italy–feeding family and friends fresh, quality, satisfying foods that are not overly messed-with and doing it well.

If you are looking for an authentic Italian experience on par with places like Marea in NYC and Spiaggia in Chicago, look no further than Osteria Tulia, a most welcome addition to the Naples dining scene and worth a drive for lunch or an overnight or weekend visit to enjoy! The Inn on Fifth is a luxury boutique hotel within walking distance located on beautiful Fifth Avenue South in the heart of downtown Naples near countless upscale shops and restaurants and a walk to the beach. Other lodging options I have enjoyed include the Ritz Carlton and Ritz Carlton Golf Club in Naples, Naples Grande Beach Resort, Vanderbilt Beach Resort, La Playa Beach Resort, and Edgewater Beach Hotel. Fred told us a great time to visit Naples and really enjoy the food and lively local cultural scene is in January for the annual Naples Winter Wine Festival, which will be taking place January 29-31, 2016. Mark your calendars, I expect to be there!