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