Osteria Tulia transports diners to Naples, Florida's first osteria and an ambiance of “rustic chic” that harmonizes with Chef Betulia's "cucina rustica." Exquisitely prepared Italian peasant cuisine is served in the ambiance of a lovingly restored Italian farmhouse. Osteria Tulia is the vision of Sicilian-born Chef/Partner Vincenzo Betulia, whose flavorful dishes as the former head chef of Campiello earned top culinary accolades and a passionate Naples following. The decor and menu are inspired by the centuries-old tradition of Italian osterie, informal village taverns serving simple, homemade local specialties and regional wines.

Diners are seated indoors, on the covered patio, or at the marble-top bar and presented with complimentary caponata (a Sicilian eggplant-based ratatouille), oven-fresh bread and olive oil in hand-painted amphora specially-bottled for Tulia in Puglia. The robust menu features a choice of piattini (small plates), antipasti, pizzas, salads, hand-made pastas, piatti principali (entrees) and contorni (sides). Daily and weekly blackboard specials feature local, seasonal dishes and classic recipes such as lasagna, spaghetti and meatballs, and chicken parmigiana.

Chef Vincenzo adds an artisanal touch to authentic fare rooted in the ancestral cuisine of his childhood. His mother, Elena, and father, Francesco, are part of the culinary team and make pastas, bread, sauces, and desserts from time-honored family recipes. Chef’s wife Anna Betulia serves as manager and cousin Frank Pullara is chef di cucina. General manager Jason Zadorski, well-known as a former manager at Campiello, will oversee a staff of more than 30.

Reservations are recommended by calling 239-213-2073 or through Open Table.