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,
Cypriot cuisine in tomato sauce (Greek: "yiahni" or Turkish: "yahni") but more usually simply prepared and dressed with olive oil and lemon. On some days, even olive oil is not allowed. These meals often consist of raw onion, raw garlic, and dried red chili which is munched along with these austere dishes to add a variety of taste, though this practice is dying out. Popular seafood dishes include calamari, octopus, cuttlefish, red mullet ("parpouni/barbun"), sea bass ("lavraki/levrek"), and gilt-head bream ("çipura"). Octopus, due to its peculiar taste and texture, is made into a "stiffado" (stew) with red wine, carrots, tomatoes, and onions.