Where does Saltimbocca alla Romana come from?

Saltimbocca alla Romana — country of origin: Italy.

What is Saltimbocca alla Romana made of?

Veal, prosciutto, sage, butter, white wine.

Which allergens does Saltimbocca alla Romana contain?

Contains cereals and gluten-containing products. Contains milk and milk products (including lactose). Contains sulphur dioxide and sulphites.

How do you pronounce Saltimbocca alla Romana?

Saltimbocca alla romana (Italian) is pronounced /saltimˈbokka alla roˈmana/.

Saltimbocca alla Romana

Pronunciation (IPA) /saltimˈbokka alla roˈmana/

Thin veal escalopes topped with sage and prosciutto, pan-fried and finished in a butter-and-white-wine sauce — a Roman dish whose name means "jump in the mouth."

Also known as: Veal saltimbocca

Allergens & declarations

Contains

Cereals (gluten)

Wheat

Contains cereals and gluten-containing products

Milk (including Lactose)

Contains milk and milk products (including lactose)

Sulfur Dioxide and Sulfites

Contains sulphur dioxide and sulphites

Also declarable

With Nitrite Curing Salt — Contains nitrite curing salt

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Saltimbocca alla Romana is thin veal escalopes topped with sage and prosciutto, pan-fried and finished in a butter-and-white-wine sauce. The name means "jump in the mouth," and the dish earns it: it comes together in minutes and disappears just as fast.

What it actually is

A thin veal escalope is topped with a fresh sage leaf and a slice of prosciutto, pinned together with a cocktail stick or simply pressed to make it stick, then dusted lightly with flour. It's pan-fried briefly on the veal side first, then briefly on the prosciutto side, before the pan is deglazed with white wine and finished with a knob of butter to build a quick, glossy sauce.

The whole dish depends on speed: veal this thin overcooks in under two minutes, so it's a last-minute dish, never one that sits and waits.

How it's served

Straight from the pan, sauce spooned over, usually two or three pieces per plate.
With a simple side — sautéed spinach or plain potatoes — nothing that competes with the sage and prosciutto.
As soon as it's made; a saltimbocca held even briefly loses the crisp edge on the prosciutto.

Flag the gluten from the flour dusting and sulphites from the wine.
Note the pork in the prosciutto plainly.
Say if it's made with veal specifically, since a chicken or pork version sometimes appears under the same name and is a different dish.
Mention that it's cooked to order, quickly; it's a poor candidate for a busy kitchen trying to batch ahead.

Typical ingredients

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Frequently asked questions

What is Saltimbocca alla Romana?: Thin veal escalopes topped with sage and prosciutto, pan-fried and finished in a butter-and-white-wine sauce — a Roman dish whose name means "jump in the mouth."
Where does Saltimbocca alla Romana come from?: Saltimbocca alla Romana — country of origin: Italy.
What is Saltimbocca alla Romana made of?: Veal, prosciutto, sage, butter, white wine.
Which allergens does Saltimbocca alla Romana contain?: Contains cereals and gluten-containing products. Contains milk and milk products (including lactose). Contains sulphur dioxide and sulphites.
What is Saltimbocca alla Romana also known as?: Veal saltimbocca.
How do you pronounce Saltimbocca alla Romana?: Saltimbocca alla romana (Italian) is pronounced /saltimˈbokka alla roˈmana/. Select the speaker button next to the dish name to hear it.