Victoria Rosa, Retrospect Nashville
Culaccino, the culinary brainchild of chef Frank Pullara, officially threw open its doors in early January with plenty of al dente pasta and outdoor drinking on its mind. The 1,500-square-foot space, which features an expansive alfresco patio, boasts cozy space heaters and a generous fire pit for warming up hungry winter wanderers.
Helping take the chill off the season: hearty, belly-warming plates of authentic homespun Italian fare from chef Pullara, who previously manned the kitchens of the acclaimed Campagna Hospitality Group (Osteria Tulia, Bar Tulia, The French) in Naples, Florida. Pullara also assisted chef Vincenzo Betulia at the James Beard House back in 2016. Culaccino is his first solo concept.
Inspiring People: Naples chef gets creative to stay afloat through pandemic
Published: December 22, 2020 5:42 PM EST
Updated: December 22, 2020 5:44 PM EST
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Vincenzo Betulia, one of Gulfshore Life magazine’s Men of the Year, makes the restaurant business look easy in the kitchen and out of it, even during a pandemic. But the pressure couldn’t be more intense.
“There is no option for me to fail,” Betulia said. “We have 230 employees and they’re part of my family. It is stressful, because without me being open, how can they put food on their tables?”
That’s why the owner of three Naples restaurants got creative. During the shutdown, he turned The French into a grocery store and takeout. When they reopened, he rented the parking lot next to Bar Tulia for outdoor dining. But Betulia and his business partners realized a sacrifice still had to be made to help their workers.