Chef inspiration
Saltimbocca alla Romana
Built around prosciutto, polenta, sage, and veal, this special balances salt-cured depth and rounded savor with a mellow grain character that carries the surrounding flavors.
The story
About the dish
Prosciutto, polenta, sage, and veal form the flavor foundation of Saltimbocca alla Romana. The profile moves from salt-cured depth and rounded savor in prosciutto, through a mellow grain character that carries the surrounding flavors in polenta, to a fragrant herbal lift in sage.
It carries a Lazian and Roman cue toward a direct, convivial food culture known for pastoral cheeses, vegetables, offal and deeply rooted pasta traditions. On the plate, prosciutto translates that context into salt-cured depth and rounded savor in the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.