Saltimbocca is a Roman dish of thin slices of veal, each topped with a slice of prosciutto and a fresh sage leaf, rolled or left flat, lightly floured, fried quickly in butter, and finished with a splash of white wine. The name means jumps in the mouth, a tribute to its vivid flavour. The veal must be pounded thin so it cooks in moments, staying tender; the prosciutto bastes it with salty richness while the sage perfumes the pan. It is a study in restraint: three main ingredients, one pan, minutes of cooking. Served with the reduced pan juices, it shows how Italian cooking builds maximum flavour from minimum means. Chicken or pork versions exist, but veal is the classic.