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Saltimbocca — traditional dish from Rome, Italy
Main course Meat

Food Flavour DNA

Nutritional Values

🔥480kcal
💪45gProtein
🌾3gCarbs
🥑32gFat
🌿—Fibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🥛 Dairy

Saltimbocca

How to order / say it
Say it Saltimbocca alla Romana — [SAHL-teen-BOHK-kah ah-lah roh-MAH-nah]
Order I'd like the Saltimbocca, please.
Locally Vorrei il Saltimbocca alla Romana, per favore.
Say locally

Veal wrapped in prosciutto and sage, cooked in wine and butter.

Why try it?

Saltimbocca showcases Roman culinary precision, where veal, prosciutto, and sage combine for a quintessential Roman flavor profile.

How it tastes

Tender veal is enriched with the savory, earthy flavors of prosciutto and sage, absorbing the wine and butter sauce for a luscious, aromatic finish.

Origin & History — first documented: 1850

Originating in Rome in the 19th century, Saltimbocca alla Romana became popular for its elegant presentation and balanced flavors. It continues to be a staple in Roman kitchens and beyond.

Recipe

Ingredients

  • 🥩 300 g veal cutlets
  • 🥩 100 g prosciutto
  • 🌿 8 sage leaves
  • 🥛 50 g butter
  • 🍷 100 ml white wine
  • 🧂 to taste salt
  • 🧂 to taste black pepper

Method

  1. 1 Lay a slice of prosciutto and sage leaf on each veal cutlet, secure with a toothpick.
  2. 2 Sauté in butter until browned.
  3. 3 Add white wine and simmer until reduced.
  4. 4 Season with salt and pepper before serving.

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All Europe recipes — Italy — Rome — Saltimbocca
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