Wash and dry the courgette, slice it thinly with a mandoline lengthwise and grill the slices for 3 minutes on a hot plate. Set aside. Beat the eggs vigorously in a bowl with salt and pepper. Add the finely chopped rucola, stir and transfer the mixture into a medium-sized rectangular baking tray lined with wax paper. Bake at 180° C for about 15 minutes, until the frittata is golden brown. Remove from the oven, let it cool slightly and turn it upside down on the work surface. Gently remove the wax paper and place the grilled courgette on the frittata. Add the Speck Alto Adige P.G.I. and the mild Provolone Valpadana P.D.O. sliced very thinly. Roll the frittata from one of the two short sides until you get a compact roll. Put it back in the oven for 10/15 minutes, until the cheese starts to melt. Take out of the oven, cut into slices and serve.