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.
Giuseppe Caruso (brigand) Giuseppe Caruso (brigand) Giuseppe Caruso, nicknamed "Zi 'Beppe" (Atella, 18 December 1820 - Atella, 1892), was an Italian brigand, the most distinguished of the Lucan banditry. He was, with Giovanni 'Coppa' Fortunato and Ninco Nanco, one of the most ruthless deputies of Carmine Crocco but, after that he was delivered to the Savoy authorities in 1863, he also was one of the responsibles of the suppression of banditry in the Vulture. According to the Crocco's sayings, Caruso killed 124 people in about four years as a fugitive. Before becoming a brigand, Caruso was a rural caretaker for the Saraceno noble