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.
Emily Caruso Emily Caruso Emily Caruso (born June 4, 1977 in Stamford, Connecticut) is an American sport shooter. She is a two-time Olympian, a gold medalist at the 2011 Pan American Games in Guadalajara, Mexico, and a resident athlete at the U.S. Olympic Training Center in Colorado Springs, Colorado. Caruso started shooting as part of the Police Athletic League (PAL) at the age of eleven. She attended Norwich University in Northfield, Vermont, where she became a member of the University's rifle team. During her time as a college student, Caruso was a four-time All-American in both the air rifle and small-bore categories.