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