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.
Girolamo Caruso is also noteworthy his precious activity for the ordering of secondary schools, technical institutes, agrarian special and practical schools, etc., Girolamo Caruso Girolamo Caruso (September 18, 1842, Alcamo, province of Trapani – January 2, 1923, Pisa), was an Italian agronomist and university teacher. He was born in Alcamo and graduated in Agriculture at the university of Naples in 1861. After spending some years in the army, first as a volunteer and later as commissioner of Military engineering, in 1864 he was appointed as teacher of agriculture at the agrarian provincial school of Corleone (Palermo), and its director until 1867, when