Enrico Caruso only three to survive infancy. There is a story of Caruso's parents having had 21 children, 18 of whom died in infancy. However, on the basis of genealogical research (amongst others conducted by Caruso family friend Guido D'Onofrio), biographers Pierre Key, Francis Robinson, and Enrico Caruso Jr. and Andrew Farkas, have proven this to be an urban legend. Caruso himself and his brother Giovanni may have been the source of the exaggerated number. Caruso's widow Dorothy also included the story in a memoir that she wrote about her husband. She quotes the tenor, speaking of his mother, Anna Caruso ("née"
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.