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Saltimbocca alla romana

Saltimbocca alla romana

Veal with prosciutto and sage

€28.80

Sasso D'Oro · Vienna · 180 g

  • Cereals containing gluten
  • Milk
  • Sulphur dioxide and sulphites

Nutrition

≈ 370 kcal± 15% · per portion of about 180 g
  • Protein42 g
    45%
  • Fat21 g
    51%
  • Carbohydrates4 g
    4%
of which saturates
12 g
of which sugars
0 g
Fibre
0 g
Salt
2.5 g

Vitamins and minerals, % of reference intake

  • Zinc 77%
  • Vitamin B12 64%
  • Potassium 38%
  • Vitamin B1 33%
  • Iron 29%

Calculated from a standard recipe of this dish and food composition tables; the venue's recipe and portion may differ.

Sources: BLS 4.0, Max Rubner-Institut (CC BY 4.0)

About the dish

Veal cutlets lined with prosciutto ham and fresh sage leaves, then pan-fried.

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

Saltimbocca
© Alec Vuijlsteke · CC BY 2.0 · Wikimedia Commons
Origin
Italy
Read more

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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Saltimbocca alla romana: where else to eat it Back to the menu of Sasso D'Oro