Enrico Caruso Naples in the via Santi Giovanni e Paolo n° 7 on 25 February 1873, he was baptised the next day in the adjacent Church of San Giovanni e Paolo. His parents originally came from Piedimonte d'Alife in the Province of Benevento (now called Piedimonte Matese), in the Province of Caserta in Campania, Southern Italy. Called Errico in accordance with the Neapolitan language, he would later adopt the formal Italian version of his given name, Enrico ("Henry" in English). This change came at the suggestion of his singing teacher Guglielmo Vergine. Caruso was the third of seven children and one of
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.