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 It is traditionally cooked on a "testo", a flat terra cotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. Testaroli is sometimes referred to as a bread, similar to focaccia in composition, and is sometimes referred to as a crêpe. It may be dressed with pesto sauce or other ingredients such as olive oil, Pecorino cheese, Parmigiano-Reggiano, and garlic. "Falsi testaroli al ragu" is a similar dish prepared using sliced pasta dough and a ragù sauce. Testaroli's name is based upon the "testo", a terra