12 Edible Reasons to Move to Rome Tomorrow

The name of this dish translates to “jump in your mouth,” not because the meat is alive, but because it’s just that good. Thin slices of veal are topped with sage leaves, wrapped in prosciutto, lightly coated in flour, and cooked in a pan with butter, olive oil, and white wine. It’s crispy and served with thick leftover glaze from the pan, so you wouldn’t be judged if, somehow, four slices jumped their way into your mouth. You can find delicious saltimbocca alla Romana at Armando al Pantheon.