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.
Pietro Caruso Pietro Caruso Pietro Caruso (born 10 November 1899 in Maddaloni – died 22 September 1944 in Rome) was an Italian Fascist and head of the Italian police during the final part of World War II. Together with Herbert Kappler, the German Gestapo chief in Rome, Caruso organised the massacre in Fosse Ardeatine on 24 March 1944 as revenge for an attack the day before by Italian partisans on a column of German soldiers in Rome. 335 people, many of them belonging to a Communist military resistance group, were shot during the massacre. One of the victims, Maurizio Giglio, had been