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,
Conch salad), consisting of raw conch marinated in lime juice, olive oil, vinegar, garlic, green peppers, and onions. It is also used to fill empanadas. In Panama, conch is known as "cambombia" and is often served as a ceviche known as "ceviche de cambombia" consisting of raw conch marinated in lime juice, chopped onions, finely chopped habaneros, and often vinegar. Conch is very popular in Italy and among Italian Americans. Called "scungille" (pl. "scungilli") is eaten in a variety of ways, but most often in salads or cooked in a sauce for pasta. It is often included as one of the