Enrico Caruso singing fees into a range of investments. Biographer Michael Scott writes that by the end of the war in 1918, Caruso's annual income tax bill amounted to $154,000. Prior to World War I, Caruso had been romantically linked to an Italian soprano, Ada Giachetti, who was a few years older than he was. Though already married, Giachetti bore Caruso four sons during their liaison, which lasted from 1897 to 1908. Two survived infancy: Rodolfo Caruso (1898-1951) and singer/actor Enrico Caruso, Jr. (1904-1987). Ada had left her husband, manufacturer Gino Botti, and an existing son to cohabit with the tenor. Information
Caruso sauce existing between Uruguay and Argentina, it is not unusual to encounter Caruso sauce on restaurant menus in Buenos Aires. It can even be found in some Brazilian restaurants. Caruso sauce Caruso Sauce or Salsa Caruso is a warm sauce made of cream, ham, cheese, nuts and mushrooms. It is served with pasta (typically cappelletti). Caruso sauce was first created in the 1950s in Uruguay, South America, by Raymundo Monti of the restaurant 'Mario and Alberto', located at the intersection of Constituyente and Tacuarembó Streets in Montevideo. Monti wanted to create a new recipe following the current traditions of Italian cuisine.