Saltimbocca (cooked)
Place of originItaly
Region or stateRome
Main ingredientsVeal, prosciutto, sage

Saltimbocca, also spelled saltinbocca[citation needed] (Italian for '[it] jump[s] in the mouth'; UK: /ˌsæltɪmˈbɒkə, -ˈbkə/, US: /ˌsɔːl-/, Italian: [ˌsaltimˈbokka]), is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped ("lined") with prosciutto and sage and then marinated in wine, oil or salt water, depending on the region or one's own taste.

The original version of this dish is saltimbocca alla Romana (Italian for ''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 variation replaces the veal with chicken or pork.[2][3]

See also


  1. ^ Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, Professional Cooking for Canadian Chefs (Hoboken: John Wiley & Sons, 2006), p. 348
  2. ^ "Chicken Saltimbocca Recipe". The New York Times. Retrieved 6 April 2018.
  3. ^ Food Wishes (10 November 2017). "Pork Saltimbocca – Food Wishes". Archived from the original on 2021-12-21. Retrieved 6 April 2018 – via YouTube.