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.
Maria Caruso for training more dance movement therapy facilitators in the Pittsburgh region and beyond. Maria Caruso Maria Caruso (Born October 12, 1980) is a Pittsburgh native dancer and choreographer, best known as the founder and artistic director of Bodiography Contemporary Ballet. Caruso is currently the chair of the Performing Arts department and director of the Dance department at La Roche College. Caruso is married to Dr. Alan Russell. Dr. Russell is a Highmark Distinguished Career Professor and the Director of the Disruptive Health Technology Institute at Carnegie Mellon University in Pittsburgh, PA. She has five step-children. Maria Caruso grew up in