Saltimbocca alla Romana
This dish is one of the most traditional Roman dishes, and it is deeply rooted in regional cuisine. The name of this Italian classic comes from salti in bocca, meaning it jumps in the mouth, which is exactly what the flavors of saltimbocca do.
The dish consists of tender, pan-fried veal cutlets that are wrapped in Italian prosciutto, flavored with fresh sage, then sautéed in white wine. Even though the original recipe for saltimbocca is supposedly centuries old, the first written trace of this dish was found in Pellegrino Artusi’s 1891 cookbook La Scienza in Cucina e l’Arte di Mangiar Bene, in which he claims to have enjoyed this famed dish at Roman trattoria Le Venete.
However, saltimbocca alla Romana is often said to have originated not in Rome, but in Brescia, a Lombardian city nestled at the foot of the Alps, where an almost identical dish dubbed saltimbocca alla Bresciana has been prepared since the early 1800s.
Regardless of its true origins, saltimbocca is one of Rome’s favorite secondi piatti today, and it is usually enjoyed with a side of green vegetables such as piselli alla Romana, Roman-style green peas.
Recipe variations
Italian Academy of Cuisine's Saltimbocca alla Romana
READY IN 15minPublished by the Italian Academy of Cuisine, this version is considered to be the go-to saltimbocca recipe. With 8 veal scallops, the recipe is intended to be served as an entrée for 8 people but could also make a great meal in itself by adjusting the number of servings per person. Also, for a more substantial meal, serve your Roman saltimbocca with a hefty portion of any vegetables of your choosing, whether boiled, grilled or even sautéed in butter, like the typical saltimbocca side dish piselli alla Romana (Roman green peas).
Academia Barilla’s Saltimbocca alla Romana
READY IN 20minPublished by Academia Barilla, the first international center dedicated to the development and promotion of Italian gastronomic culture; this recipe uses the fortified Marsala secco wine for deglazing and suggests making the sauce with brown veal stock. Also, apart from the somewhat different preparation technique, in this recipe, the veal scallops are coated in flour before browning, which later results in a slightly thicker meat sauce.
Saltimbocca alla Romana Authentic recipe
Published by the Italian Academy of Cuisine, this version is considered to be the go-to saltimbocca recipe. With 8 veal scallops, the recipe is intended to be served as an entrée for 8 people but could also make a great meal in itself by adjusting the number of servings per person. Also, for a more substantial meal, serve your Roman saltimbocca with a hefty portion of any vegetables of your choosing, whether boiled, grilled or even sautéed in butter, like the typical ... Read more
WHERE TO EAT The best Saltimbocca alla Romana in the world (according to food experts)
