Caruso sauce

Caruso sauce, or salsa Caruso, is a delightful warm sauce that is a favorite for pasta dishes. It is made from a blend of cream, ham, cheese, nuts, and mushrooms, creating a rich and savory flavor. This sauce has an intriguing origin story, tracing back to Uruguay in the 1950s. It was crafted by Raymundo Monti at the 'Mario and Alberto' restaurant in Montevideo. Monti sought to create a new recipe influenced by Italian culinary traditions and named the sauce after the famous Neapolitan tenor, Enrico Caruso, who was very popular in South America in the early 20th century.

Though it began as a variation on the classic béchamel sauce, Caruso sauce has a unique taste that quickly set it apart. It didn't take long for it to gain popularity in the culinary world, with chefs and food enthusiasts praising it as a fresh and exciting creation. Today, Caruso sauce is not only enjoyed in Uruguay but also in various South American and Western European countries.

Given the close cultural ties between Uruguay and Argentina, it is no surprise that Caruso sauce has made its way onto menus in Buenos Aires. It can also be found in some Brazilian restaurants. This sauce has seamlessly integrated into the food culture of these regions, offering a delicious and distinctive option for those who love pasta and Italian-inspired dishes.