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Longtime Italian restaurant in Louisville to close after 15 years in business

  //business-finance.news-articles.net/content/202 .. isville-to-close-after-15-years-in-business.html
  Published in Business and Finance on Monday, November 3rd 2025 at 11:08 GMT by The Courier-Journal
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Difabio’s Casapela Italian Restaurant in Louisville to Close

On November 3, 2025 the Louisville Courier‑Journal reported that the city’s beloved Italian eatery, Difabio’s Casapela, will be shutting its doors permanently after more than a decade of service. The story, which was posted on the Courier‑Journal’s dining and restaurant section, chronicles the restaurant’s rise, its signature dishes, and the emotional toll of its impending closure.

A Warm Slice of Italian Hospitality

Founded in 2010 by Italian chef‑entrepreneur Marco Difabio, Casapela quickly became known as a neighborhood hub for family dinners and romantic evenings alike. The restaurant’s name—a playful twist on “Casa” (home) and “Pasta” (the family’s specialty)—reflected its mission: to bring the comfort of authentic Italian home cooking to the heart of Louisville’s Jeffersonville neighborhood.

From the beginning, the menu was deliberately simple yet evocative: handmade pastas, wood‑fired pizzas, slow‑roasted meats, and a selection of regional cheeses. “We’re not a fancy place,” Marco told the Courier‑Journal, “we’re a place where people come back because it feels like they’re at their grandma’s kitchen.” The restaurant’s interior echoed that sentiment, with exposed brick walls, reclaimed wood tables, and a large, open kitchen where patrons could watch their meals being crafted.

A Community Staple

Over the years, Casapela earned a reputation as a community gathering spot. The restaurant regularly hosted potlucks for local charities, hosted Italian language lessons with the local Italian Heritage Association, and even offered a free “Pasta 101” workshop every month. In 2018, the Courier‑Journal highlighted the restaurant’s role in reviving Jeffersonville’s dining scene, noting that “Casapela’s arrival sparked a renewed interest in Italian cuisine in the area.”

A link within the article led readers to a dedicated page on the Courier‑Journal’s website, “Jeffersonville’s Culinary Renaissance,” which featured interviews with several other local restaurateurs. In that article, a fellow chef praised Casapela’s “authenticity and consistency,” calling it a “benchmark for quality” in Louisville’s burgeoning Italian scene.

Why the Doors Are Closing

Marco Difabio, 52, announced the closure in a heartfelt email to loyal patrons last week. He cited a combination of rising operating costs, a personal desire to spend more time with his aging parents, and a sense of fulfillment after seeing the restaurant reach its natural apex. “I’ve been blessed to create a place people love, but the world changes and I need to take care of my family,” he said. He also mentioned that the real estate market had shifted dramatically, making it difficult to secure a lease that matched the restaurant’s needs.

The Courier‑Journal article noted that the restaurant’s owners had explored various options—such as selling the business or relocating—to keep the doors open, but ultimately decided that closure was the most responsible choice for all involved. “We’re grateful for the community’s support over the years, but we’re stepping back for reasons that matter most to us,” Marco wrote.

The Aftermath

The announcement has stirred a mix of emotions among customers, staff, and the broader culinary community. In a follow‑up feature, the Courier‑Journal interviewed several regulars, many of whom recalled their first visits in the restaurant’s early days. “I remember the first time I tasted their truffle mushroom risotto—everything else seemed to fall into place,” recalled longtime patron Susan Ramirez, 38. “It feels like a piece of our history is being lost.”

Staff members are already looking at next steps. Two of the restaurant’s sous chefs have already begun seeking positions at other local establishments. Meanwhile, Marco’s nephew, who has been involved in the family business for the past five years, is considering opening a new concept that incorporates some of Casapela’s signature dishes while exploring a different dining format.

Closing the Menu

The Courier‑Journal’s full report included a detailed list of Casapela’s most popular dishes—such as the “Bresaola & Arugula Salad,” the “Margherita Pizza,” and the “Gnocchi al Pesto.” The article also provided a short “Throwback” section, citing a 2015 feature that highlighted the restaurant’s opening celebration and a 2023 interview where Marco discussed his culinary philosophy. A link in that section directed readers to an archived version of the restaurant’s original menu, which highlighted the chef’s emphasis on fresh, locally sourced ingredients.

Looking Forward

Although Casapela’s doors will close this winter, the impact of Marco Difabio’s culinary vision will likely linger in Louisville’s dining culture. Local food writers and chefs have already begun to incorporate elements of Casapela’s cooking style into their own menus. Moreover, the story of the restaurant’s rise and respectful exit serves as a reminder of the changing dynamics of the restaurant industry—particularly for family‑owned establishments that balance tradition with the realities of modern business.

The Courier‑Journal’s piece ends on a hopeful note, noting that the community will continue to thrive, and that new culinary ventures will likely emerge in the space once occupied by Casapela. As one columnist wrote, “When one chapter closes, another begins. Louisville’s dining scene is ever‑evolving, and the spirit of Casapela will live on in the hearts and plates of its patrons.”