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,
Pasta all'Ortolana few leaves of fresh basil on top.. This Italian dish can have many different variation, as the base concept is to create the sauce by using different fresh vegetables, before mixing it with pasta (Just like with the type of pasta, there is no strict specification regarding the type of vegetables used for the Ortolana): some might replace the leek with onion, as well as adding more tomatoes to create a substantial sauce , while other might consider adding black olives to the mix, together with diced smoked cheese Pasta all'Ortolana Pasta all'Ortolana is an Italian dish made by cooking