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Saltimbocca raw (2).jpg
Saltimbocca (uncooked)
Place of origin Italy
Main ingredients veal, prosciutto and sage or basil
Cookbook: Saltimbocca  Media: Saltimbocca

Saltimbocca (also saltinbocca) (pronounced [saltimˈbokka]; Italian for jumps in the mouth) is an Italian dish (also popular in southern Switzerland, Spain and Greece) made of veal lined or topped with prosciutto and sage or basil; 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.

The original version of this dish is saltimbocca alla Romana (saltimbocca, Roman-style),[1] 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.[2]

See also[edit]


  1. ^ Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
  2. ^
  • Il nuovo Cucchiaio d'Argento, 5th ed.(1959), Vera Rossi Lodomez, Franca Matricardi, Franca Bellini, Renato Gruau.

External links[edit]