foodbriefs
0:46in productionCh. 1 · What the dish is and where it came from/ 0:46 · ceiling 15 min
Dishes · Technique

Saltimbocca

A Roman dish of veal wrapped with prosciutto and sage, cooked in dry white wine and butter.

Saltimbocca is an Italian dish, also popular in southern Switzerland. Its original version is saltimbocca alla romana, from Rome.

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Chapters & takeaways7
  1. 0:00
    What the dish is and where it came from

    Saltimbocca is an Italian dish, also popular in southern Switzerland.

  2. 0:08
    How it works, in terms someone would actually use

    It uses veal wrapped with prosciutto and sage, rolled up and cooked in dry white wine and butter.

  3. 0:15
    What it gets right

    The combination of veal, salty prosciutto, aromatic sage, and wine-butter sauce delivers layered savory flavor and texture.

  4. 0:22
    What it does not

    It is not vegetarian or vegan due to veal and prosciutto.

  5. 0:26
    What it changed

    Regional variations exist, such as marinating in oil or salt water instead of wine.

  6. 0:32
    Who it is for, and who it is not

    It is for people who eat veal and cured pork.

  7. 0:40
    Is it worth your time

    If you enjoy simple, meat-forward Italian preparations with herbs and wine, it is worth your time.

Worth your time?

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What works
  • The combination of veal, salty prosciutto, aromatic sage, and wine-butter sauce delivers layered savory flavor and texture.
What does not
  • It is not vegetarian or vegan due to veal and prosciutto.
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      The written brief1 min read

      What the dish is and where it came from

      Saltimbocca is an Italian dish, also popular in southern Switzerland. Its original version is saltimbocca alla romana, from Rome.

      How it works, in terms someone would actually use

      It uses veal wrapped with prosciutto and sage, rolled up and cooked in dry white wine and butter.

      What it gets right

      The combination of veal, salty prosciutto, aromatic sage, and wine-butter sauce delivers layered savory flavor and texture.

      What it does not

      It is not vegetarian or vegan due to veal and prosciutto.

      What it changed

      Regional variations exist, such as marinating in oil or salt water instead of wine.

      Who it is for, and who it is not

      It is for people who eat veal and cured pork. It is not for those avoiding meat or seeking plant-based dishes.

      Is it worth your time

      If you enjoy simple, meat-forward Italian preparations with herbs and wine, it is worth your time.

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