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,
Ladera Ladera Ladera (Greek λαδερά), zeytinyağlı (yemekler) (Turkish), or bil zayt (Arabic بالزيت) is a category of vegetable dishes cooked in olive oil in Greek, Turkish, and Arabic cuisines. The name in all these languages means "with (olive) oil". Ladera consist of vegetables, plain or stuffed, cooked in a tomato, onion, garlic, and olive oil sauce, and usually do not contain meat. Formerly, lemon juice was used when tomatoes were out of season. They may be stewed on the range-top or baked in the oven. Ladera can be served on their own, typically with feta cheese and bread, or with potatoes,