Nutrition
450 kcalper portion of about 250 g
- Protein35 g
- Fat30 g
- Carbohydrates5 g
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Thin slices of veal topped with prosciutto and sage, then pan-fried in butter.
- Cuisine
- Italian (Roman)
- Origin
- Rome, 20th century
Typical ingredients
- veal
- prosciutto
- sage
- butter
- white wine
History
Saltimbocca alla romana is a traditional Roman dish where the name literally means 'jumps in the mouth'.
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.