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.
Girolamo Caruso 1923. On 12 November 1925, in the lecture room of Agronomy of "Istituto superiore agrario of Pisa", they placed a marble bust of Girolamo Caruso, carved by Giuseppe Michelotti, similar to those of Cosimo Ridolfi and Pietro Cuppari, wanted by Caruso himself. Alcamo, his native town, has remembered him by entitling him a street and the homonymous Technical Institute (now ITET). In 1873, in one of his introductory reports, Caruso put in evidence the social, economic, and productive implications of the "mezzadria" (called metayage in English): first of all it had to exist, from the economic point of view, for