|Place of origin||Italy|
|Region or state||Rome|
|Main ingredients||veal, prosciutto and sage|
Saltimbocca, also spelled saltinbocca (UK: / - /,, US: /-/, Italian: [ˌsaltimˈbokka]; Italian for ''[it] jump[s] in the mouth''), is an Italian dish (also popular in southern Switzerland) made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste.
The original version of this dish is saltimbocca alla Romana ("saltimbocca Roman-style"), which consists of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled-up but left flat. An American twist replaces the veal with chicken or pork. 
- Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
- "Chicken Saltimbocca Recipe". nytimes.com. Retrieved 6 April 2018.
- Food Wishes (10 November 2017). "Pork Saltimbocca - Food Wishes". Retrieved 6 April 2018 – via YouTube.
- Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.
|Wikimedia Commons has media related to Saltimbocca.|
- How to prepare Saltimbocca alla Romana VIDEO
- Saltimbocca alla Romana A very popular Italian meat dish.
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