Photo O&A
INTRODUCING
Casapulla's Italian sub is a classic, long-time local favorite.
An old love affair The sandwich is likely named for John Montagu, the fourth Earl of Sandwich (1718–92), who supposedly invented it. Yet even before the 18th century, people used bread to scoop up stews or wrap around meat or cheese. Basically, a sandwich is meat and/or other ingredients placed between bread or on a roll. It’s portable and easy to eat with your hands. (Clutch a turkey sub in one hand while cheering the Eagles with the other.) But there are wonderfully sloppy versions that require a knife and fork. Many regions have a signature sandwich: the lobster roll in Maine; the hot brown sandwich in Louisville (turkey, bacon and Moray sauce browned in the oven); the muffuletta in New Orleans (olive salad and Italian meats on a round roll); and the “barbecued” chipped ham in Pittsburgh. In the Delaware area—where there seems to be a sub shop on every corner, particularly in New Castle County—sandwiches frequently have an Italian heritage. They’re dubbed a sub or a hoagie, depending on how close the shop is to Philly. Casapulla’s, a family-owned chain, is known for its Italian sub. You can also get sandwiches with the expected ItalianAmerican fillings: meatball and cheese, sausage (hot or sweet), and pepperoni and egg. But even the traditional is getting tweaked. Café Sitaly, which this summer opened on Naamans Road in European Bistro’s old spot, shakes things up with a chicken cacciatore steak sandwich (fried onions, mushrooms, sweet peppers and marinara sauce) and a bacon-cheddar cheesesteak. Durney’s Deli in Wilmington’s Little Italy features the “original” hoagie: ham, capicola, prosciutto, hard salami and provolone on a seeded roll. It has a chewier texture than most hoagies. Owner Nancy Durney’s “Ultimate” hoagie includes hot pepper jack cheese and spicy Cajun mayo with the customer’s choice of turkey, Italian meats, albacore tuna, or roast beef. (Beef and pork are roasted on site, and Durney also pounds and breads the chicken cutlets.)
Everything but the kitchen sink No sub shop, however, has bucked the norm quite like Capriotti’s, which was started in Little Italy in 1976 by Lois and Alan Margolet, who named it for their mother’s family. To differentiate themselves, the siblings offered fresh turkey subs, which they made from turkey roasted and shredded onsite. They started with one turkey a day, but they were soon using 12 turkeys daily to keep up with sales. ►
Casapulla’s SUB SHOP “Home of the Classic Italian Sub”
HEAT & EAT Meatball Sandwich Trays For Your Holiday Party!
SUBS • CHEESESTEAKS HOT SANDWICHES • BURGERS MEATBALLS • SAUSAGES AND MUCH MORE! 514 CASAPULLA AVE. • ELSMERE
(302) 994-5934 NOVEMBER 2014 | OUTANDABOUTNOW.COM
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