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,
Patatas bravas This sauce also accompanies "patatas aioli", a form of fried potato traditionally prepared with olive oil and garlic. In Valencia and Catalonia, the potatoes are covered in a sauce made of olive oil, red pepper, paprika, chili, and vinegar. In these areas, the dish is traditionally served alongside aioli. Patatas bravas are served in bars in servings that contain approximately a quarter kilo of potato . It is frequently consumed as part of tapas. The dish can frequently be ordered with a number of extra toppings, the most popular of which include chorizo, chistorra, baked chicken, and fried fish. Another