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Saltimbocca alla Romana (veal with prosciutto and sage)
  • 1. What does 'Saltimbocca alla Romana' primarily consist of?
A) Fish, capers, and basil
B) Pork, cheese, and thyme
C) Veal, prosciutto, and sage
D) Chicken, bacon, and rosemary
  • 2. Which region of Italy is Saltimbocca alla Romana originally from?
A) Piedmont
B) Sicily
C) Tuscany
D) Lazio
  • 3. What cooking method is primarily used for Saltimbocca?
A) Grilling
B) Baking
C) Pan-frying
D) Boiling
  • 4. How is Saltimbocca often garnished?
A) With grated cheese
B) With chopped tomatoes
C) With fresh sage leaves
D) With crushed nuts
  • 5. What type of meat is used in Saltimbocca alla Romana?
A) Veal
B) Lamb
C) Goat
D) Beef
  • 6. What is typically served alongside Saltimbocca alla Romana?
A) Soup or couscous
B) Polenta or potatoes
C) Rice or pasta
D) Bread or salad
  • 7. What key herb is featured in the dish?
A) Basil
B) Parsley
C) Oregano
D) Sage
  • 8. What side dish is commonly associated with Saltimbocca alla Romana?
A) Minestrone soup
B) Caesar salad
C) Roasted potatoes
D) Pasta al pomodoro
  • 9. Which wine is commonly used in the preparation of Saltimbocca?
A) Sparkling wine
B) Rosé wine
C) White wine
D) Red wine
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