Saltimbocca di vitello «alla romana»

Veal with ham and sage prepared Roman style

CHF 47≈ €50.91

Mamma Leone · Lucerne

Nutrition

≈ 500 kcalper portion of about 250 g

Protein28%
28%
Fat67%
67%
Carbohydrates4%
4%

Estimate for a typical portion of this dish; the venue's recipe may differ.

About the dish

Thinly sliced veal topped with prosciutto and sage, typically pan-fried in butter and white wine.

Cuisine: Italian (Roman)
Origin: Rome

Typical ingredients

veal
prosciutto
sage
butter
white wine

General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.

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