Saltimbocca
Veal layered with prosciutto and sage, cooked with wine and butter
Saltimbocca is a classic Italian dish made by layering veal with prosciutto and sage, then cooking it with wine and butter. Originating in Rome, it is also enjoyed in southern Switzerland and sometimes uses chicken or pork instead of veal.
- Made with veal, prosciutto, and sage
- Originated in Rome, Italy
- Cooked with wine and butter
- Chicken or pork may be used in American versions
- Also enjoyed in southern Switzerland
What is Saltimbocca?
Saltimbocca is a dish where thin slices of veal are topped with prosciutto (an Italian cured ham) and fresh sage leaves. The ingredients are held together, sometimes rolled or left flat, then cooked with wine and butter. The result is a savory, aromatic plate with the salty richness of ham and the herbal note of sage. Chicken or pork can be used instead of veal in some versions.
Where does Saltimbocca come from?
Saltimbocca comes from Italy, with its best-known form linked to Rome. The name means 'jumps in the mouth' in Italian, hinting at its strong flavor. While it is most closely tied to Roman cooking, it is also found in southern Switzerland. The dish has inspired variations abroad, especially in the United States, where chicken or pork may replace veal.
How is Saltimbocca made?
To prepare saltimbocca, veal slices are layered with prosciutto and sage. These are sometimes rolled up, or left flat, and secured with a toothpick. The assembled pieces are cooked in a pan with dry white wine and butter, sometimes using Marsala wine. Marinating the veal in wine, oil, or lightly salted water is common in some regions.
How and when is Saltimbocca eaten?
Saltimbocca is served as a main course, often at lunch or dinner. It is part of the Italian 'secondo' course, which is the meat or fish dish in a formal meal. The dish is usually enjoyed hot, straight from the pan, and may be accompanied by simple sides like vegetables or potatoes.
Kinds of Saltimbocca
The Roman version uses veal, prosciutto, and sage, cooked with white wine and butter. In some places, the veal and prosciutto are not rolled but left flat. Marsala wine may be used for a different flavor. Outside Italy, especially in the United States, chicken or pork are common substitutes for veal.
What Saltimbocca means
Saltimbocca is a well-known part of Italian cooking, especially in Rome. It reflects the Italian approach of combining a few quality ingredients for a bold taste. The dish is also recognized in southern Switzerland. Its name and style have made it popular in Italian restaurants around the world.
Questions people ask about Saltimbocca
What is saltimbocca made of?
Saltimbocca is made by layering veal with prosciutto and sage, then cooking it with wine and butter. Some versions use chicken or pork instead of veal.
Where does saltimbocca come from?
Saltimbocca originated in Rome, Italy, and is also popular in southern Switzerland. It is a traditional part of Italian cuisine.
How is saltimbocca usually served?
Saltimbocca is served as a main course, often hot, and is part of the 'secondo' or meat course in an Italian meal.
Are there different types of saltimbocca?
Yes, the classic Roman version uses veal, but chicken or pork are used in some American versions. The meat and prosciutto can be rolled or left flat.
What does the name saltimbocca mean?
The name saltimbocca comes from Italian and means 'jumps in the mouth,' referring to its strong flavor.
Good reading and sources
The facts on this page come from the Wikipedia article "Saltimbocca", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Italy
All the food of Italy
Pizza
🇮🇹 Italy and 4 moreFlatbread topped with tomato, cheese and baked at high heat
Main dish, Lunch, Dinner
Pasta
🇮🇹 Italy and 1 moreUnleavened dough shaped and cooked, a staple of Italian cuisine
Main dish, Lunch, Dinner
SpaghettiVegan
🇮🇹 Italy and 2 moreLong, thin pasta strands made from durum wheat and water
Noodle or pasta dish, Lunch, Dinner
Lasagnalasagne
🇮🇹 ItalyBaked layers of pasta sheets, sauce, cheese and fillings from Italy
Main dish, Lunch, Dinner
Its cousins elsewhere
All main dishes
Pancake
🇺🇸 United States and 5 moreFlat cakes made from batter, cooked on a griddle or pan and served sweet or savoury
Main dish, Breakfast, Snacks
Zereshk poloMeatزرشکپلو
🇮🇷 Iran and 1 morePersian rice with tart barberries, often served with saffron chicken
Main dish, Lunch, Dinner
Roti
🇮🇳 India and 5 moreUnleavened flatbread made from whole-wheat flour, common across South Asia and beyond
Bread, Breakfast, Lunch
Snails as foodMeat
🇲🇦 Morocco and 5 moreLand and sea snails prepared and eaten in many world cuisines
Main dish, Lunch, Dinner