DiFabio's Casapela Louisville

Gluten-free. Tossed with banana peppers and sun-dried tomatoes, served with spicy marinara and sweet chili sauce.

Garlic rubbed ciabatta, topped with mozzarella and baked. Served with tomato basil dip.

Filled with top secret vegetarian stuffing and baked.

Topped with herbed garlic butter and mozzarella and baked to perfection. Served with marinara.

Gluten-free. Baked with pesto butter accompanied with warm bread.

Crisp romaine, garlic croutons, banana peppers, garbanzo beans, pickled red onions, pepperoncini, tomatoes and difabio's famous red wine vinaigrette.

Crisp romaine, garlic croutons, parmesan crisp and Caesar dressing.

Gluten-free. In a rich white wine, mushroom, lemon, butter and caper sauce. Served over angel hair pasta.

The traditional Italian staple, smothered in mozzarella cheese and baked - just like nonna difabio used to make.

Gluten-free. Jumbo shrimp in a white wine, butter, garlic and lemon sauce over angel hair pasta, topped with parmesan panko crumbs and baked in the oven.

Campanelle pasta tossed with fresh mozzarella pearls in a rustic tomato basil sauce, drizzled with balsamic reduction and finished with sauteed shrimp.

Fried to perfection, topped with marinara and mozzarella and baked in the oven. Served over spaghetti and marinara.

Gluten-free. Fresh salmon rubbed with a garlic and smoked paprika aioli, grilled and accompanied with sauteed squash and zucchini.

Gluten-free. 6 Ounces filet on a bed of rich cream sauce, finished with crumbled gorgonzola and toasted walnuts. Served with sauteed zucchini and squash.

Gluten-free. 6 Ounces filet rubbed with cracked black peppercorns and finished with a balsamic reduction. Served with sauteed zucchini and squash.

Two ricotta cheese-filled cannellonis, covered in marinara and mozzarella cheese and baked.

Gluten-free. In a rich sweet marsala wine, mushroom and cream sauce. Served over angel hair pasta.

Gluten-free. 6 Ounces filet, capped with a cheese ravioli and finished with sauteed shallot, mushroom, red wine and veal demi glace reduction. Served with sauteed zucchini and squash.