Saltimbocca alla Romana cooking
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste. This dish is also occasionally topped with capers depending on individual taste.
A version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style) (although it probably originated in Brescia) which consists of veal, prosciutto or ham, and sage, rolled-up and cooked in Marsala and butter.
See also 
- Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
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