Wash and dry the calabacín, cut it thinly with a mandolin and dry the pieces for 3 minutes with the very hot parrilla. Reserve separately.

Beat the vegetables vigorously in a bowl with salt and pepper. Add the finely chopped rúcula, mix and place the mixture on a medium rectangular band covered with horn paper.

Place in the oven at 180° for approximately 15 minutes until the tortilla is golden brown. Remove the heat, leave to cool lightly and proceed to flip the tortilla onto the work surface. Carefully cut the horny paper and place the cooked calabashes on top of the tortilla.

Add the Speck Alto Adige PGI and the Provolone Valpadana DOP sweetly cut. Roll the tortilla by filling one of the two short sides until you get a compact roll. Try to place it on the horn for 10/15 minutes, until the food starts to fall away.

Sacar of the horn, cut and serve.