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.
Stefano Caruso Cup and Volvo Open Cup. In the 2013–14 season, Kolbe/Caruso were invited to their first Grand Prix event, the 2013 Trophee Eric Bompard where they placed 7th. They added two more international medals to their collection – bronze at the 2013 Ondrej Nepela Trophy and Ice Challenge. In February 2014, Kolbe/Caruso competed at the Winter Olympics in Sochi and finished 19th. They announced the end of their partnership in June 2014. After ending his competitive career in 2014, Caruso began a coaching partnership with Barbara Fusar-Poli at Milan's Agorà ice rink. Stefano Caruso Stefano Caruso (born 19 April 1987) is