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The French and Osteria Tulia, two beloved restaurants
within the Campagna Hospitality Group, understand the value
of offering something that sets them apart. One area is the
debut of a unique private label wine collection. This allows each
restaurant to offer an ever-evolving selection of regional wines Marcello Palazzi E x ecutiv e Chef and Owner Vincenz o Betulia
Mar

alazzi
Executive Chef and Owner Vincenzo Betulia
cello P
which boast the latest trends in flavor profiles. This type of variety
not only creates excitement amongst regulars but also encourages
newcomers to visit and experience what makes the restaurants so
special - their unique selection of private label wines.

Beyond

Hospitality

by Samantha Bloom

aised in a classic Southern Italian family environment,
Marcello Palazzi's journey as a sommelier began in Italy.
R He moved to the Marche region of Italy soon after to study
law and found himself working at several wineries.
During this time, he was introduced to an American Marcello Palazzi.
exchange student which sparked a romance, Executive Chef and Owner, Vincenzo Betulia.
inspiring him to make the decision to relocate to Carl’s Wine Vault, Rachel Keller.
Florida for love. Although his law school dreams
were never realized, he eventually found great success
professionally when certification from the Court of
Master Sommeliers allowed him to take on a position grew to the very top of the culinary industry, cooking
alongside some of the greatest chefs in the world. To
as Portfolio Manager for Winebow Imports. It was
this day he is inspired by the flavors he creates and how
here over the span of a decade Marcello rose through
they can be enhanced when paired with the perfect
their ranks to achieve his current prestigious position
as lead sommelier. wine.
th
Marcello has made his mark on 5 Avenue South Wine pairing can revolutionize a meal and
transform a mundane dinner into an extraordinary
as the Beverage Manager for Campagna Hospitality
Group. His expertise and passion for bringing culinary experience. Knowing which wines go well
with certain dishes can be daunting but with some
unique and exceptional wine experiences to guests
research and practice you can become an expert in
have been instrumental in driving the success of
the Naples Winter Wine Festival, where generous no time. A good rule of thumb is to pair light, acidic
foods - such as salmon or shrimp - with lighter wines
benefactors have now pledged an impressive $269
while full-bodied, intense meats - such as steak or pork
million through 2023 to benefit children
- should be matched with heavier reds like Cabernet
in the community. This year marks a
landmark achievement with nearly Sauvignon or Merlot. Keep in mind that matching the
flavors of the wine and the food each bring to the table
$26 million raised! Marcello takes
is key for building harmony, so tasting both together
that same love for wine and works
closely with Executive Chef and will help you decide what works best. With a bit of know-how, any
meal can be accompanied by the perfect glass of vino, making it a
owner Vincenzo Betulia to craft
truly unforgettable event.
menus that speak of their shared
love for Italy. Diners are offered All in all, the Campagna Hospitality Group private label of wine
has been an amazing boon to their ability to deliver a high-caliber
remarkable tastes from Europe's
experience. The restaurant not only is able to ensure ultimate quality
many regions. Together, they create
and freshness with its specially crafted wines, but they can also create
truly transcendent culinary experiences
for guests. Vincenzo, the creative genius a menu that perfectly pairs their wines with beloved dishes. By
taking control of the production process from start to finish – from
for every bite, goes to great lengths to make
harvesting grapes straight from the vineyard, to flavor assessments
sure your meal is balanced.
Growing up in a Sicilian household, Vincenzo was familiar along the fermentation stage of production – they are ensuring a
sterling product that elevates its customers' dining experience.
with the time and effort that went into beautiful home-cooked
The restaurant’s private label of wine provides not just dinner guests, but
meals. “We would can, harvest, and make just about anything we
could get our hands on from scratch, so needless to say restaurant all discerning oenophiles with a benchmark for what a genuinely excellent
vintage really means.
trips were few and far between.” Throughout his career, Vincenzo
Life in Naples | April 2023 77