Enrico Caruso Enrico Caruso Enrico Caruso (; ; 25 February 1873 – 2 August 1921) was an Italian operatic tenor. He sang to great acclaim at the major opera houses of Europe and the Americas, appearing in a wide variety of roles from the Italian and French repertoires that ranged from the lyric to the dramatic. Caruso also made approximately 260 commercially released recordings from 1902 to 1920. All of these recordings, which span most of his stage career, remain available today on CDs and as downloads and digital streams. Enrico Caruso came from a poor but not destitute background. Born in
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.