Caruso's

Caruso's was started in the 1930s by Nicasio (Caruso) The restaurant interior layout, its patio, and most of its food preparation methods were developed by the senior Zagona, although inevitably some changes have been made throughout the years. We now have more efficient equipment, of course, but the techniques for making our pasta (for ravioli, lasagna, manicotti, and cannelloni) and our homemade sauces are basically the same. The heart of the place is the "big copper pot," visible from the main dining room. This pot has contained all the Caruso sauce served since our first days in Tucson. We trust that you will find the sauce from this pot and everything else at Caruso's as good as it was when served by the master chef, "Caruso" himself.