Caruso sauce 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. The dish was named in honor of the famous Neapolitan tenor Enrico Caruso (1873–1921) who was a popular figure in South America during his tours of the 1910s.
Charles Anthony (tenor) Charles Anthony (tenor) Charles Anthony Caruso (né Calogero Antonio Caruso; July 15, 1929 – February 15, 2012), better known by his stage name of Charles Anthony, was an American actor, and tenor noted for his portrayal of comprimario characters in opera. Anthony had the distinction of appearing in more performances at the Metropolitan Opera than any other performer. He celebrated his fiftieth anniversary with the company in 2004, and gave his farewell in the role of the aged Emperor Altoum in "Turandot", at the Met, on January 28, 2010. Anthony was born in New Orleans, Louisiana, the child of immigrants