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,
Garlic bread before baking. Alternatively, butter and garlic powder are used, or the bread is cut lengthwise into separate slices which are individually garnished. Some variants are topped with a variety of cheeses, often mozzarella, cheddar or feta. Some restaurants use clarified butter in place of olive oil. Commercially manufactured frozen garlic bread was developed in the 1970s by Cole's Quality Foods in Muskegon, Michigan. In the United States and Canada, garlic bread is often paired with pasta dishes, particularly lasagna and spaghetti. In Brazil the bread is commonly served in churrascarias as an entrée. In Peru it is very common to