veal or chicken and prosciutto sautéed in butter and white wine

a Roman specialty (the word means "jumps in the mouth") consisting of veal scaloppine topped with sage leaves and prosciutto and sautéed in butter.

A dish consisting of rolled pieces of veal or poultry, cooked with herbs, bacon and other flavourings. The word comes from the Italian for 'leap into the mouth'.

An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender.

Literally, "jumps into the mouth". Veal, prosciutto & sage. Salicornia Sea Bean, Samphire. Salumeria A place where cured meats are sold.

Sliced veal done up Roman style, paired with sage and prosciutto then sautéed in butter and braised in white wine.

Saltimbocca (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal, chicken or pork, 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 usually topped with capers depending on individual taste.