Part 21 of 25 World Cuisines to try. (2/3) Today’s Cuisine: #Uruguay Because of the strong Italian influence, I stepped up to try a #pasta dish offered by #Charrua, to see if I could taste the difference between the two cultures. The dish I tried was #FettuccineALaCaruso. The dish starts with a base of cooked #fettuccine and topped with a specialty Uruguayan #sauce called #CarusoSauce, which is a warm sauce made of cream, mushrooms, ham and onions. The sauce had a distinct flavor that I never experienced on any pasta before and it was addictive, however due to the contents it’s also incredibly rich. Because of the strong Italian roots, Uruguay offers the whole spectrum of various pastas. The sauce, though originally made in Uruguay, also had Italian inspiration. The sauce was created in the 1950s by Uruguayan chef Raymundo Monti in #Montevideo. Monti wanted to create a new dish following the current traditions of Italian cuisine at the time. Through this exploration he made Caruso sauce, which was named of the Italian Tenor, Enrico Caruso, who gained a lot of popularity after touring in South America in the 1910s. The culinary world initially thought of the sauce to be a modified béchamel sauce, but because the flavor was ultimately different the sauce gained international culinary recognition as a delicious unique sauce. #fettuccine #caruso #SalsaCaruso #UruguayanCuisine #SouthAmericanCuisine #LowerEastSide #LES #Charrúa (at Charrua)