The Faces of Culinary Revolution
Chef Vincenzo Betulia and Campagna Hospitality Group (CHG) made waves in Naples’ dining scene last season with the debut of Rouge Clandestine Steak, a concept born from the demand for comfort-driven dining during the 2020 pandemic. Blending classic steakhouse indulgence with an intimate, retro-inspired atmosphere, Rouge became one of the city’s most sought-after hidden gems The 18-seat room evokes a lush 1960s-style sanctuary, complete with red velvet drapery, French tile, ruby banquettes, and a turntable spinning Sinatra and Coltrane. Rouge Clandestine Steak is known for its exceptional prime cuts, each chosen for optimal marbling and flavor.
From Rouge to a New Era: The Birth of Tulia Italian Steak
Rouge Clandestine Steak’s overwhelming success sparked a new chapter for Betulia and Campagna Hospitality Group: Tulia Italian Steak, a vintage steakhouse mirroring the mood diners loved at Rouge. The new restaurant immerses guests in a 1960s throwback featuring red velvet booths, Persian rugs, flocked wallpaper, and the Tulia restaurants’ signature brickwork.
A Hospitalty Powerhouse
Tulia Italian Steak’s front-of-house leadership team, led by Director of Operations and partner Marcello Palazzi, includes hospitality luminary Marco Maccioni of Le Cirque NYC, industry veteran Ciro Palumbo, and CHG veteran, General Manager Alain Rabault.
With Tulia Italian Steak’s rise and the continued acclaim of Osteria Tulia and Bar Tulia, chef Vincenzo and Campagna Hospitality Group are shaping the future of dining in Naples—one concept, one plate, and one unforgettable experience at a time.
