Saltimbocca alla Romana is a mainstay dish in and around Rome which, along with other typical plates like Spaghetti alla Carbonara, typify Roman cuisine. It literally means "jump in the mouth" because it's so tasty. The famous cookbook author Pellegrino Artusi described eating it at a Roman trattoria called Le Venete in the late 1800s. It was already well-known then; today it can found in other areas of Italy, too.

  • Difficulty: Easy

  • Cooking time :10-15 min
  • Preparation: 15 min
  • Serves: 4 people
  • Cost: Medium


  • 600 grams veal scallops (about 1.5 pounds)
  • 4 thin slices of prosciutto crudo, cut in half
  • 4 sage leaves
  • 30 g butter (about 2 TBSP)
  • 1/4 cup white wine

Romove any fat from the meat. The scallops should be thinly sliced. Place a slice of prosciutto and a sage leaf onto each scallop. Roll the meat and secure with a toothpick. Melt half the butter in a skillet, add the saltimbocca, long with a pinch of salt and pepper. Cook the saltimbocca about a minute per side, then add the wine. Simmer a few minutes. Add the remaining butter to the pan and and cook a couple more minutes until the sauce reduces. Serve the saltimbocca with the sauce drizzled on top.

Potatoes, peas and carrots are good accompaniments to saltimbocca alla romana.

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