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,
Testaroli the addition of olive oil, Pecorino cheese, Parmigiano-Reggiano, garlic and basil. Significant amounts of sauce may absorb into testaroli. A very similar dish is "falsi testaroli al ragù" (English: "false testaroli in ragù"), which is prepared using sliced pasta dough and does not involve the use of a batter or cooking on a "testo". It is served with a ragù, an Italian meat-based sauce. Testaroli Testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the