Chef inspiration
Saltimbocca alla Romana
The character of the documented preparation starts with prosciutto, while the flavor leans toward salt-cured depth and rounded savor.
The story
About the dish
Davanti’s archive entry for Saltimbocca alla Romana lists prosciutto, polenta, sage, and veal; beginning at salt-cured depth and rounded savor, flavor arrives at a mellow grain character; at the end, one finds fragrant herbal lift.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.