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