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,
Italian cuisine the traditional "caciocavallo" cheese). Apulia is also the largest producer of olive oil in Italy. The sea offers abundant fish and seafood that are extensively used in the regional cuisine, especially oysters, and mussels. Goat and lamb are occasionally used. The region is known for pasta made from durum wheat and traditional pasta dishes featuring "orecchiette"-type pasta, often served with tomato sauce, potatoes, mussels, or broccoli rabe. Pasta with cherry tomatoes and arugula is also popular. Regional desserts include "zeppola", doughnuts usually topped with powdered sugar and filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. For Christmas,