Francesco Tamagno heard on the stages of London and New York during the late-Victorian Era. Tamagno, however, refused to perform Wagnerian works, even in Italian translation; he believed that the tessitura of the music written for Wagner's tenor heroes lay too low to suit his vocal range. Tamagno lived long enough to witness the rise to fame of the young Enrico Caruso (1873–1921). He admired Caruso's ability, predicting as far back as 1898 that Caruso would go on to become the number-one Italian tenor of the 20th century. As M. J. Phillips-Matz observes in her 2002 Puccini biography, Tamagno and Caruso actually
Caruso sauce existing between Uruguay and Argentina, it is not unusual to encounter Caruso sauce on restaurant menus in Buenos Aires. It can even be found in some Brazilian restaurants. 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.