Boil the pasta in plenty of boiling salted water, drain it al dente in a large bowl and season with a drizzle of extra virgin olive oil. Stir carefully and let it cool.
Cut the Culatello of Zibello P.D.O. into strips and the strong Provolone Valpadana P.D.O. into cubes. Add the rocket.
Transfer everything into the bowl with the pasta, add 3 tablespoons of extra virgin olive oil, mix carefully and serve.