Saltimbocca alla romana with ham and sage

Saltimbocca alla romana con prosciutto e salvia

€19

Suburra 1930 · Rome

Nutrition

≈ 450 kcalper portion of about 250 g

Protein33%
33%
Fat63%
63%
Carbohydrates5%
5%

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, pan-fried in white wine.

Cuisine: Italian (Roman)

Typical ingredients

veal
prosciutto
sage
white wine
butter

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

History of the dish

Italy

About the classic Saltimbocca. This venue serves its own version.

Origin: Italy

Saltimbocca (UK: , US: , Italian: [ˌsaltimˈbokka]; lit. '[it] jump[s] in the mouth') is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped (lined) with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste.

Excerpt from the Wikipedia article “Saltimbocca” · version used · CC BY-SA 4.0

Sources: Wikidata (CC0) · Wikipedia ·

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