Sage is native to the Mediterranean. In Dalmatia, Albania and Macedonia, entire mountain slopes are covered with sage. Today, the best varieties come from there. Sage includes 900 species worldwide. Sage is a very strong spice and tends to dominate with its tangy, bitter taste. Nevertheless, in many dishes a pinch of sage is only the small, but essential, fine note that leads to full harmony. The Italian speciality Saltimbocca alla Romana is probably the best known: Veal schnitzel, fried with flavorful raw ham, fresh sage and deglazed with white wine.