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.
Enrico Caruso Argentina, Uruguay, and Brazil in 1917, and two years later performed in Mexico City. In 1920, he was paid the enormous sum of 10,000 U.S. dollars a night (~$126,000 in 2018) to sing in Havana, Cuba. The United States had entered World War I in 1917, sending troops to Europe. Caruso did extensive charity work during the conflict, raising money for war-related patriotic causes by giving concerts and participating enthusiastically in Liberty Bond drives. The tenor had shown himself to be a shrewd businessman since arriving in America. He put a sizable proportion of his earnings from record royalties and