Step by step

Put half a slice of ham on each slice of meat

To really enjoy and enhance the taste of this meat course, you should accompany it with a lovely side dish of vegetables such as peas, carrots and potatoes, and a white wine - even better if this is the wine you have used to soften the meat. By doing so there will be a harmony of flavours between food and drink.
The origins of the beef medallions known as ‘saltimbocca alla romana’ are certainly in the city of Rome, but since the nineteenth century onwards have spread throughout Italy. Even Pellegrino Artusi talked of this dish during the 1800s, and it seems to have been first enjoyed in the historic Roman inn ‘The Venetian’, and thereafter other typical Roman restaurants started serving it.