What is Saltimbocca alla Romana and where does it come from?

Saltimbocca alla Romana is a classic second course from Lazio cuisine featuring thin veal slices coated with prosciutto and sage, then quickly pan-fried with white wine. The name literally means 'jump in the mouth' in Italian, referring to how deliciously succulent this dish is—it's actually the second most famous Italian dish worldwide after spaghetti.

How is Saltimbocca alla Romana traditionally prepared?

The traditional preparation involves coating veal slices with prosciutto and fresh sage leaves, then cooking them for just a few minutes in a pan with added white wine. Over time, variations have emerged including a light dusting of flour before cooking and using oil instead of butter, though the classic method remains the most authentic.

Why is Saltimbocca alla Romana so famous internationally?

Saltimbocca alla Romana is renowned as one of the best ambassadors of Italian cuisine abroad, ranking as the second most recognized Italian dish globally. Its popularity stems from its combination of quality ingredients—tender veal, savory prosciutto, and aromatic sage—that create an irresistibly succulent and elegant dish.

What are the variations of Saltimbocca alla Romana?

While the traditional recipe remains consistent, modern variations include a light flour coating before cooking for extra texture, rolling up the saltimbocca before cooking for different presentation, and substituting butter with olive oil for a lighter preparation. These customizations have developed over the years while maintaining the dish's essential character.

How long does it take to cook Saltimbocca alla Romana?

Saltimbocca alla Romana is a quick and tantalizing dish that takes only a few minutes to cook in a pan, making it perfect for a fast yet elegant meal. The brief cooking time helps keep the veal tender while allowing the prosciutto and sage flavors to infuse perfectly with the white wine.

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Typical Dishes 📍 Roma, Italy 264 views

Saltimbocca alla Romana

Saltimbocca alla romana are a typical meat second course of Lazio cuisine! They are slices of veal coated with prosciutto and sage cooked a few minutes in a pan with added white wine! A tantalizing and quick dish! Regardless of the geographic area of origin, saltimbocca alla roma...

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Saltimbocca alla Romana — Roma, Italy.

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Typical Dishes

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About Saltimbocca alla Romana

Saltimbocca alla Romana - Roma | Secret World Trip Planner

Saltimbocca alla romana are a typical meat second course of Lazio cuisine! They are slices of veal coated with prosciutto and sage cooked a few minutes in a pan with added white wine! A tantalizing and quick dish! Regardless of the geographic area of origin, saltimbocca alla romana are a great boast of good Italian cuisine abroad; in fact, they are the second best-known dish right after spaghetti. Can you imagine why? A succulent dish can't help but jump straight into your mouth! Over the years the recipe has undergone customizations such as a brief flouring before cooking, saltimbocca are rolled up before cooking, there are also those who replace butter with oil.