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 them money. He initially paid their extortion fee of $2,000 expecting the matter to be settled, but his willingness to pay made them more brazen. They subsequently demanded an even larger sum of $15,000." He was aided by New York City police detective Joseph Petrosino who, impersonating Caruso, captured the extortionists. Two Italian men, Antonio Misiano and Antonio Cincotto, would be later specifically accused of the crime. Caruso's timbre darkened as he aged and, from 1916 onwards, he began adding heroic parts such as Samson, John of Leyden, and Eléazar to his repertoire. Caruso toured the South American nations of