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,
Pomodorino di Manduria of San Pietro in Bevagna and Campomarino, the tomatoes are cultivated without the need for irrigation, while in the inland called ""Terre rosse", two-three irrigation operations are needed in June. Tomatoes are eaten fresh during summer with friselle or in salads with the barattiere di Manduria. Another use is for the production of the homemade tomato sauce or for making the dried tomatoes in oil. The main typical recipe is the "Jatedda", a salad with fresh tomatoes, garlic, "Terra d'Otranto" extra-virgin olive oil, salt, capers and oregano; usually it is served with slices of homemade dry bread. The Italian Ministry