Pasta tomato sauce, garlic and herbs. In Northern Italy "white sauce" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based "Bolognese sauce" incorporates a small amount of tomato concentrate and a green sauce called "pesto" originates from Genoa. In Central Italy, there are sauces such as "tomato sauce", "amatriciana", "arrabbiata" and the egg-based "carbonara". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,
Red Pecorino are called by their original name. The red Sicilian Pecorino however, is referred to as seasoning. Red Pecorino is made from tomato sauce and plain sheep's milk. Saffron or chili pepper are added during production. Red Pecorino takes its name from its unique method of preparation. After being rubbed with seasoning and olive oil, the cheese is stained with tomato sauce, providing its signature red color. The cheese itself is processed manually, starting with the formation process, which occurs when the cheese is about two months old and still tender and fresh. The olive oil and tomato sauce are mixed