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.
The Great Caruso box office in 1951. "Newsweek" wrote that, "Lanza brings to the role not only a fine, natural and remarkably powerful voice, but a physique and personal mannerisms reminiscent of the immortal Caruso." According to Bosley Crowther, the film is "perhaps the most elaborate 'pops' concert ever played upon the screen"; Blyth's voice is "reedy", but "Lanza has an excellent young tenor voice and ... uses it in his many numbers with impressive dramatic power. Likewise, Miss Kirsten and Miss Thebom are ladies who can rock the welkin, too, and their contributions to the concert maintain it at a musical high."