Luigi Casapulla, the Italian immigrant who opened the first Casapulla’s in Elsmere in 1956, would be pleased that his descendents remain disciples of his family-first business philosophy. The steak and sub business has expanded to seven locations, but each shop adheres to the same credo: make the best sandwiches and keep it affordable. The Casapulla style of sandwich making relies on fresh, quality ingredients. But the key to a worthy Italian sub is its construction. Employees quickly learn the order: Start with a fresh roll, add oil, then salami, then lettuce, tomato and onion, then pickles and peppers, then salt, pepper and oregano, then provolone, then capicola and pepper ham, all topped with paper-thin slices of prosciutto. Ingredients don’t come from a one-stop shop service. They are purchased primarily from local companies such as B&M Meat in Wilmington.
1216 Old Lancaster Pike, Hockessin, 234-7827; 106 Sandhill Drive, Middletown, 376-8500; 1216 Capitol Trail Road, Newark, 737-2200; 750 Peoples Plaza, Newark, 834-7400; 19931 Lighthouse Plaza Blvd., No. 1, Rehoboth Beach, 227-7827; 514 Casapulla Ave., Wilmington, 994-5934; 2707 Concord Pike, Wilmington, 477-0221