What is saltimbocca alla Romana?Veal, Parma ham and sage at Fiena

The original is saltimbocca alla romana, Roman-style saltimbocca: veal, prosciutto and sage, traditionally rolled up and cooked in dry white wine and butter. Some cooks use Marsala instead of wine, and sometimes the veal and ham are left flat rather than rolled. It's popular in southern Switzerland too, and in the United States you'll often find versions made with chicken or pork. Wikipedia's saltimbocca page has more.

The idea is simple. Thin veal, salty ham and fragrant sage are cooked quickly together, so every bite has all three.

Our Saltimbocca alla Romana is the flat style: pan-fried veal topped with Parma ham and sage, finished with a butter and sage sauce and served with roasted potatoes. You'll find it in the Carne section of our main menu, served every day from midday.

To round it out, add a side from the menu: tenderstem broccoli, French beans, rocket and parmesan, or a mixed salad.

We don't have a review about the saltimbocca on its own yet, but guests do write about the meat and the kitchen. David wrote that you can feel that the meat is fresh and of high standard (David X., Google review). Nick, eating alone on a business trip, noticed that The chef checked how the food was. (Nick v. H., Google review)

From our drinks menu, the Pinot Nero is a good match. Our list describes it as having fragrant red berries with a herbaceous lift of sage and rosemary, which suits a dish built around sage. If you prefer white, the Gavi di Gavi is bone dry with notes of white blossom and green apple.

• Lamb cutlets (GF), grilled, with beef jus and roasted potatoes.
• Pollo ai funghi: pan-fried chicken with sautéed mushrooms and cream, with roasted potatoes.
• Pollo alla Milanese: breaded chicken with napoli spaghetti.

Our post From the grill covers the meat and fish dishes together.

“Lovely setting, great food and very friendly and attentive service.”

Craig, Google review, August 2026