This article would greatly benefit from the addition of one or more new images. Please upload a relevant image and place it on the page. Once finished, this notice may be removed.
Father Antonio Morello visited Lombardy in Spring 1937 where he sampled Saltimbocca alla Romana, a dish that he was so taken with that, when he returned to Vatican City, he supplied Giovanni with the recipe in the hope that the chef would add it to his menu.[1]
