The Great Caruso Crowther says, "All of the silliest, sappiest clichés of musical biography have been written by Sonya Levien and William Ludwig into the script. And Richard Thorpe has directed in a comparably mawkish, bathetic style." Nearly 40 years after its release, Caruso's son, Enrico, Jr., reminisced that, "Vocally and musically "The Great Caruso" ...has helped many young people discover opera, and even become singers themselves."He added that, "I can think of no other tenor, before or since Mario Lanza, who could have risen with comparable success to the challenge of playing Caruso in a screen biography." The film has also been
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.