During my second trip, we took a day trip to Tivoli (part of Tuscany). We spent the whole day in a cooking class learning to make pasta from scratch, ricotta pie, and saltimbocca. The saltimbocca is a wonderful appetizer and I hope you like it.
- veal cutlets (each about the size of a playing card)
- 8 slice
- fresh sage leaves
- flour for dredging
- olive oil or unsalted butter, melted
- salt and pepper
- wooden toothpicks