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.
Belmond Hotel Caruso deserted until the mid-1500s, when a period of reconstruction began. Today much of what remains of the "original" palace dates from works that took place between then and the 17th century, by which time much of its original ornament had been restored. In 1893, hotelier and vineyard owner Pantaleone Caruso and his wife Emilia Cicalese rented five rooms in one of the wings of the 11th-century palace and opened the "Pensione Belvedere". Its name was given for the views from its hanging gardens over the sea. Caruso covered the open air courtyard behind the entrance, and installed the two 13th