Saltimbocca (“jumps in the mouth”) is a popular Italian dish made of veal that is lined or topped with prosciutto and sage and marinated in wine, oil or saltwater depending on region and individual taste. The dish is also occasionally topped with capers. A version of it is Saltimbocca alla Romana, consisting of veal, prosciutto and sage, rolled-up and cooked in dry white wine and butter. Marsala is sometimes used, but is not preferred as the sweetness is too strong for the delicate veal. Sometimes the veal and prosciutto are not rolled-up but left flat, which makes the prosciutto particularly crispy..