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,
Mirepoix (cuisine) fat and used as a basis for a finished sauce. The vegetables may also be cooked long enough until they fall apart, and may become part of the sauce or pureed to form the sauce. The Italian version of mirepoix is called "soffritto" (not to be confused with the Spanish "sofrito" or Portuguese "Refogado / Sufrito"), a base of finely chopped parsley and onion sauteed in lard, but most modern cooks substitute olive oil or butter. Garlic, celery, or carrot may also be included. According to the Italian restaurateur Benedetta Vitali, "soffritto" means "underfried" and describes it as "a preparation