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,
Mediterranean cuisine may be eaten as David says "simply with olive oil and garlic", without cheese, or with a sauce of "very red and ripe peeled tomatoes", cooked briefly and flavoured with garlic and either basil or parsley. One Sicilian variant includes pieces of bacon, onions fried in fat, garlic, stoned olives, and anchovies, served with olive oil and grated Parmesan cheese. Mediterranean French cuisine includes the cooking styles of Provence, Occitania, and the island of Corsica. Distinctive dishes that make use of local ingredients include bouillabaisse and salade niçoise. Bouillabaisse is a substantial dish from the French port of Marseille, capital