Typical dish of Rome
Roman-style Saltimbocca
Saltimbocca alla Romana are thin slices of veal topped with prosciutto and a sage leaf, quickly sautéed in a pan and deglazed with white wine. The result is a juicy, fragrant bite where tender meat intertwines with the savory prosciutto and the herbal aroma of sage. The cooking juices, slightly buttery and glossy, coat every bite. It is a warm, quick, and flavorful main course, often served for lunch or dinner in Roman trattorias.
Season: Tutto l'anno€14–22
Why it matters
Saltimbocca are one of the most recognizable symbols of Roman cuisine, a perfect example of the local ability to turn just a few ingredients into a memorable dish. In the city’s trattorias they represent the convivial and straightforward tradition of the Roman table. Their very name, “jump in the mouth,” captures the immediacy and delicious appeal of Roman cooking.
Origin story
The recipe already appeared in 19th-century cookbooks and is mentioned by Pellegrino Artusi in his famous cookbook. Although it may have influences from central Italy, Rome established the classic version with veal, prosciutto, and sage. Over time the preparation has remained remarkably faithful to tradition, becoming a pillar of Roman osterias.
Typical ingredients
vitelloprosciutto crudosalviavino biancoburro
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