We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Saltimbocca?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Saltimbocca is a Mediterranean dish which originated in Italy, although it is widely eaten throughout Southern Europe. The exact components and preparation for saltimbocca vary, but the key to the dish is the inclusion of a meat such as veal, pork, or chicken, and the use of prosciutto to wrap it for cooking. The result is a very rich, flavorful dish which can be eaten as an appetizer or an entree, and paired with a wide assortment of complementary foods.

In Italian, saltimbocca means “to jump in the mouth,” which is supposed to be a reference to the fact that the dish is so good that it literally jumps into the diner's mouth. It is made by wrapping the meat of choice in thinly wrapped prosciutto, adding some sage leaves, and then marinating the meat in a mixture which varies, depending on the nation where the dish is being prepared. Then, the saltimbocca is sauteed, and served with its own drippings; capers may be added as well, in some regions.

As a general rule, the meat is pounded, to make it extremely tender. Pounding also softens the meat, allowing it to absorb more of the marinade, and more of the drippings during the cooking process. As you might imagine, saltimbocca is not by any means low in fat, and the fats are part of what make the dish so rich and flavorful.

Some sort of wine is the most common base for the marinade, with the famous Saltimbocca alla Romana being prepared with marsala. It is also possible to see marinades of brined water, or flavored oils. The marinade is usually kept simple, because the goal is to allow the flavors of the meat to shine through without interruption, and some marinade may be reserved to deglaze the pan after cooking, ensuring that all of the flavorful drippings are saved to dress the meat.

You can see wedges of saltimbocca served as part of a complete meal, but cooks can also slice the dish up into bite-sized pieces for use as an appetizer. White wines tend to pair best with saltimbocca, depending on the meat selected, and the dish can be served in summer or winter, depending on personal taste. For a twist on traditional saltimbocca, cooks can also play with other meats, or a saltimbocca which is designed to be served as a cold cut.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments

By Inaventu — On Nov 06, 2014

I've had saltimbocca with veal and chicken before, but I've never had it as part of a main course. It's always been something I've ordered as an appetizer. It's a little on the rich and salty side, so I wasn't sure I'd want an entire meal-sized portion or not. The capers definitely add something to the overall flavor, and I love prosciutto on anything. I think if I order it as part of a main course, I'll try the saltimbocca with marsala first.

By Phaedrus — On Nov 06, 2014

I've only had saltimbocca one time myself, but I've seen it listed on a lot of menus in Italian restaurants. If I had known what it was, I would have ordered it a lot more often. I think the kind I had was veal saltimbocca. It was on an appetizer plate at an Italian friend's wedding reception and I asked him what it was.

I am a meat lover by nature, and the combination of marinated veal with the salty prosciutto was amazing. I'm definitely ordering Saltimbocca alla Romana the next time my wife and I go out to dinner at our favorite Italian place.

Mary McMahon

Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.