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