Emilio De Marchi (tenor) Tannhäuser, Turiddu, and Samson. In Buenos Aires, he was the first Rodolfo (1896), the first Cavaradossi (1900), and sang at the premiere of Beruti´sTaras Bulba (1895). He debuted at Italy's leading opera house, La Scala, Milan, in 1898 as Stolzing in an Italian-language version of Richard Wagner's "Die Meistersinger". He proved to beca success at La Scala and was chosen by the composer Puccini to sing the coveted role of Cavaradossi in the first performance of "Tosca", which occurred at Rome's Teatro Costanzi on January 14, 1900. A rising young tenor named Enrico Caruso, 12 years De Marchi's junior, had
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.