a. Saltimbocca alla Romana


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This dish is prepared by the chef only on order

Saltimbocca is thought to have been invented in Brescia, where the name loosely translates as ‘jump in the mouth’. It consists of veal lined, added some of our 18 month aged Prosciutto di Parma, sage and grated Grana cheese. Cooked in a butter and white wine sauce.

You will need to warm it up in a pan or in the oven, make sure it is nice and piping hot before serving.

Portion serves one person. No sides included


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