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.
Pietro Caruso one of Caruso's own lieutenants, but had been arrested seven days earlier as a secret agent working for the Allies through OSS. After Italy's liberation from the German occupation, Caruso was tried for his numerous crimes, sentenced to death and executed by a firing squad of Polizia di Stato in the courtyard of the Fort Bravetta in Rome. Pietro Caruso Pietro Caruso (born 10 November 1899 in Maddaloni – died 22 September 1944 in Rome) was an Italian Fascist and head of the Italian police during the final part of World War II. Together with Herbert Kappler, the German Gestapo