Veal saltimbocca, which literally translates as “jumps in the mouth,” hails from Rome. It is rather simple, but simplicity is hard to achieve. In the late 1960s, when I worked in Italian restaurants to help pay for my college tuition, veal saltimbocca was always on the menu but never tasted like it did in Rome. The important flavor ingredients here are the prosciutto and the fresh sage. The early immigrants were curing hams into prosciutto at home, which eventually developed into formal businesses, such as the Volpi & Co. in St. Louis, now known as Volpi Foods. In those days, fresh herbs were hard to find—unless you were Italian and grew them at home. By the time I opened Felidia in the 1980s, fresh herbs were coming to the supermarkets, and by the 1990s, Prosciutto di Parma began crossing the ocean, so now the saltimbocca has regained its true flavors. So, unless you use fresh sage, skip it.
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