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,
Sopa de fideo used in the soup are typically thin, and are typically broken or cut and then browned separately prior to being stewed with the other soup ingredients. Fideo noodles, a type of thin pasta, are traditionally used, vermicelli noodles are often used, and angel hair pasta is also sometimes used. Fideo noodles are sold at some Latin grocery stores. Additional soup ingredients can include vegetables such as bell pepper, onion and garlic, tomatoes, tomato sauce, chicken, chili peppers, vegetable oil, salt and pepper. "Sopa de fideo" can be an affordable soup to prepare that is flavorful and provides considerable nourishment. Some