Saltimbocca alla Romana
Saltimbocca
"Saltimbocca is a thin veal cutlet topped with prosciutto and a sage leaf, secured with a toothpick, then pan-fried in butter and white wine. The name means 'jumps in the mouth,' referring to its explosive flavor. Cooking time is under 5 minutes—overcooking makes the veal tough. It's a secondo (main course) served after pasta."
Logistics
Expensive
Vibe
Elegant, delicate
Duration
1-2 hours
Best For
Fine dining
The Backstory
Saltimbocca likely originated in Brescia but was adopted by Roman cuisine in the 1800s. It's traditionally paired with simple sides like spinach or roasted potatoes.
Local Secret
"Order it at lunch when veal is freshest. If the menu lists chicken saltimbocca, it's a budget version—traditional uses veal only. Eat it immediately; it doesn't reheat well."