Saltimbocca alla Romana
Rome, Italy
Veal escalope layered with prosciutto and sage, pan-cooked in butter and white wine.
Why locals eat it
A trattoria classic strongly associated with Rome, its name meaning roughly "jumps in the mouth".
Local tip
A secondo, not a main event — Romans order it after a small pasta.
Typically made with
veal, prosciutto, sage, butter, white wine. Recipes vary — always check with the vendor if you have allergies.