Articles about Barbatella, event coverage and updates from our restaurant.

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Oh, The Lengths They Go

Local chefs go the extra mile, wrestling with ambiguities, to lighten their footprint and impact on Mother Earth. Consider this: Buying food from local sources keeps the carbon footprint shallow.…


From Wine Festival Chef to Dynasty Restaurateur

“Wine is a very, very important part of food culture,” Fabrizio Aielli, chef-owner of five Florida restaurants, says. “Being from Italy, wine is the way we grew up. I cannot…


NCEF partners with Sea Salt and The Wine Store for a new virtual dining series, “Purposeful Pairings.”

The Naples Children & Education Foundation, founders of the Naples Winter Wine Festival, joins with Sea Salt and The Wine Store for a new virtual dining series, “Purposeful Pairings,” at 4…


NAPLESNEXT Lived Up to Its “Big Thinking, Big Fun” Motto—Especially When It Came to Food

The inaugural ideas festival partnered with the James Beard Foundation and a team of national and local chefs to spotlight sustainability—and throw one heck of a party. As it came…

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Aielli Group Honored by JLB

The Aielli Group is honored that all three of our restaurants (Barbatella, Sea Salt and Dorona) have been named among the Top 25 restaurants in Naples by food critic JLB…


Michelin Star Guest Dinner at Sea Salt

We are proud to announce a collaboration with Pasquale Palamaro, the executive chef of the 5-star hotel Albergo Regina Isabella, located on the Italian island of Ischia. The Italian chef…


From Farm Boy to Corporate Chef, Jason Goddard’s Culinary Career Rooted in Simplicity

Jason Goddard was once a farm boy in the rolling hills and limestone bluffs of eastern Iowa.  On a 3½ acre plot of land on the Mississippi River, Goddard helped his…

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